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目的:对烟台市从事食品行业人员的肠道致病菌进行检测,为当地食品安全的危险性评估提供依据。方法:检测2009年-2011年烟台市25600名从事食品行业的服务人员的肠道致病菌;检测方法按照国家标准GB/T4789-2003《食品卫生检验方法微生物学部分》的规定;检测菌群范围包括:沙门菌、志贺菌、豚鼠气单胞菌、致泻性大肠杆菌、溶藻弧菌、嗜水气单胞菌、霍利斯弧菌、非O1群霍乱弧菌、副溶血弧菌。结果:(1)根据生化鉴定结果表明其生化谱线符合率为93.8%～99.9%;(2)检出肠道细菌254份,阳性率为0.99%,其中弧菌科细菌为144株(含117株副溶血弧菌,12株溶藻弧菌,6株温和气单胞菌,5株非O1群霍乱弧菌,2株豚鼠气单胞菌,1株嗜水气单胞菌,1株霍利斯弧菌),占检出肠道细菌的56.69%;肠道杆菌细菌为110株(含76株沙门菌6,株志贺菌,9株致病性大肠杆菌,14株侵袭性大肠杆菌,5株产毒性大肠杆菌,占检出肠道细菌的43.30%。肠道致病菌的阳性率呈现出逐年下降的趋势,差异有显著的统计学意义;(3)检出的肠道致病菌中,以副溶血弧菌(46.06%)和沙门菌(29.90%)阳性率为最高。结论:食品行业服务人员病原菌携带的肠道致病菌以肠道弧菌为主要的病原菌。对该人群进行健康携带病原细菌调查,有利于找出微生物引起食源性疾病的关键控制点,从而采取针对性措施来规范相关人员健康检查的工作以保障食品卫生安全。
Objective: To detect gut pathogens engaged in the food industry in Yantai City, providing the basis for the assessment of the risk of local food safety. Methods: Twenty-sixty-six gut bacteria from food service workers in Yantai from 2009 to 2011 were tested. The detection methods were in accordance with the national standard GB / T4789-2003 “Microbiology part of food hygiene test method” The range includes: Salmonella, Shigella, Aeromonas caviae, diarrheogenic Escherichia coli, Vibrio alginolyticus, Aeromonas hydrophila, Hollis vibrio, Vibrio cholera non-O1 group, bacteria. Results: (1) According to the results of biochemical identification, the coincidence rate of biochemical analysis was 93.8% -99.9%; (2) 254 strains of gut bacteria were detected, the positive rate was 0.99% 117 strains of Vibrio parahaemolyticus, 12 strains of Vibrio alginolyticus, 6 strains of Aeromonas sobria, 5 strains of Vibrio cholera non-O1, 2 strains of Aeromonas caviae, 1 strain Aeromonas hydrophila and 1 strain Hollis vibrio) accounted for 56.69% of the detected intestinal bacteria; 110 strains of enterobacteriaceae (including 76 Salmonella strains, 6 strains of Shigella, 9 strains of pathogenic Escherichia coli, 14 invasive colon Bacilli and five strains producing enterotoxigenic E.coli, accounting for 43.30% of all the intestinal bacteria detected.The positive rate of enteric pathogens showed a declining trend year by year, the difference was statistically significant; (3) The detected intestinal Among the pathogenic bacteria, the positive rates of Vibrio parahaemolyticus (46.06%) and Salmonella (29.90%) were the highest.Conclusion: The gut pathogens carried by the pathogen of the food service workers mainly take the intestinal vibrio as the main pathogen. Carrying on the investigation of healthy carrying pathogenic bacteria in this population is helpful to find out the key control point of microbial-induced food-borne diseases so as to take targeted measures to standardize the work of health check-up of related personnel Barrier food hygiene and safety.