鹤壁市食源性致病菌检测报告  

Report on detection of foodborne pathogens in Hebi

作　　者：李素娥[1] 杨丽[1] 裴保河[1] 

机构地区：[1]河南省鹤壁市疾病预防控制中心,河南鹤壁458030

出　　处：《中国卫生检验杂志》2009年第11期2643-2644,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:通过对鹤壁市食源性致病菌的检验检测,建立科学的检测检验数据,规范检验程序。方法:随机抽取具有代表性的六类食品,按照2008年国家标准进行检验。结果:939份样品中检出相关的食源性致病菌,其中沙门55例,O157大肠6例,副溶血性弧菌20例,单增李斯特22例。其检出率分别是沙门菌5.8%,O157大肠菌检出率1.4%,副溶血性弧菌检出率5.7%,单增李斯特菌检出率1.2%。结论:食源性致病菌广泛存在于食品中,加强食品卫生的监督管理,以确保食品安全,预防食源性疾病的发生。Objective：To analyze and dectect the foodborne pathogens in Hebi to establish scientific detection data and make standardized testing procedures.Methods：To draw six kinds of representative foods at random,and test according to the national standards of 2008.Rusults：The related foodborne pathogens were picked out in 939 samples.In these samples,55 samples were of salmonella,6 samples of O157 E.coli,20 samples of V.parahaemolyticus,22 samples of Listeria monoc ytognes.Conclusion：Foodborne pathogens are widespread in foods.So we should strengthen the supervision and management of food hygiene and ensure the food safety to prevent the occurrence of foodborne diseases.

关 键 词：食源性致病菌 食源性疾病 食品安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]