从直接食用的生葱中检出沙门氏菌的报告  

A report on salmonella isolated from raw spring onion

作　　者：郑华英[1] 刁平[1] 朱焰[1] 孙敏[1] 方敏[1] 陈汛芳[1] 李秋玲[1] 王永红[1] 余军[1] 

机构地区：[1]武汉市疾病预防控制中心,湖北武汉430022

出　　处：《中国食品卫生杂志》2004年第3期248-249,共2页Chinese Journal of Food Hygiene

摘　　要：为提高食品卫生水平 ,1999年～ 2 0 0 1年对佐料卫生状况进行调查 ,共检样 12 0件 ,自调味品小葱中分离出肠道致病菌鼠伤寒沙门氏菌、纽波特沙门氏菌各 1株。由此提示引起食源性传染病的食品是多样化的。An investigation of the state of condiments hygiene in catering was carried out in the period from 1999 to 2001 in Wuhan.120 samples were examined for pathogenic bacteria. A strain of S.typhimurium and a strain of S.newport were isolated from raw spring onion.It indicates that the foods which can cause foodborne diseases are varied.

关 键 词：生葱 沙门氏菌 食品卫生 调味品 卫生调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学] TS201.6[医药卫生—公共卫生与预防医学]