目的了解餐饮业直接入口食品中食源性致病菌污染现状及动态变化趋势,及时预测食源性疾病发生的风险。方法2006年5月至2007年5月对7类易造成细菌性食物中毒的高危食品进行9种食源性致病菌的监测。结果样品致病菌总体检出率为1.43%,检出致病菌以金黄色葡萄球菌为主,占66.67%,且夏季检出率明显高于其他季节。结论餐饮业制作的直接入口食品中存在一定程度的食源性致病菌污染,该现象应引起有关部门重视,加强监督监测,控制污染,保护就餐者身体健康不受损害。 Objective To understand the status quo and trends of food-borne pathogen contamination in food directly imported into the catering industry and predict the risk of food-borne diseases in time. Methods From May 2006 to May 2007, 9 food-borne pathogens were monitored for 7 types of high-risk foods that could cause bacterial food poisoning. Results The overall detection rate of pathogenic bacteria was 1.43%. Staphylococcus aureus was the main pathogen, accounting for 66.67%. The detection rate in summer was significantly higher than that in other seasons. Conclusion There is a certain degree of food-borne pathogens contamination in direct imported food made in the catering industry. This phenomenon should be taken seriously by relevant departments to strengthen supervision and monitoring, control pollution and protect the health of diners.