目的了解德阳市某区餐饮行业食品加工从业人员食源性致病菌带菌率情况,为预防和控制相关食源性疾病提供依据。方法收集被调查者基本信息,采集粪便或肛拭子、手表面拭子,开展食源性致病菌检测,分析带菌率差异。结果食品从业人员食源性致病菌带菌率为37.13%;分离出来的菌株中以大肠埃希菌和沙门菌检出率最高,分别为23.45%和5.86%;大肠埃希菌以EAEC102和EPEC544为优势血清型,沙门菌以B群中的德尔卑沙门菌为优势菌群;对被调查人员手表面金黄色葡萄球菌检出率10.63%;学校食堂从业人员带菌率在各类餐饮服务单位中最高,为41.03%;不同文化程度和年龄的的从业人员带菌率存在统计学差异。结论德阳市某区餐饮行业食品加工从业人员致病菌带菌状况不容忽视,相关部门应完善各餐饮服务单位尤其是学校食堂的监督、监测,加强从业人员健康教育和卫生知识培训。 Objective To understand the prevalence of food-borne pathogenic bacteria in food processing workers in a certain area of ​​Deyang City and provide the basis for prevention and control of food-borne diseases. Methods The basic information of the respondents were collected, feces or anal swabs were collected, swabs were swabbed on the surface of hand, foodborne pathogenic bacteria were tested, and the differences of the carrier rates were analyzed. Results Food-borne pathogens of food-borne pathogens were 37.13%; Escherichia coli and Salmonella were the highest among the isolates, accounting for 23.45% and 5.86%, respectively; Escherichia coli were identified as EAEC102 and EPEC544 As the predominant serotype. Salmonella belonged to Salmonella delphi in group B as the predominant flora. The detection rate of Staphylococcus aureus was 10.63% on the surface of the surveyed persons. The carrying rate of school canteens in all kinds of catering service units The highest was 41.03%. There was a statistically significant difference in the carrying rates of practitioners with different education levels and ages. Conclusion Deyang City, a food and beverage industry catering industry practitioners pathogenic bacteria carrying status can not be ignored, the relevant departments should improve the catering service units, especially the school canteen supervision, monitoring, strengthen health education and health knowledge practitioners training.