广东省江门市区2004-2008年食源性致病菌的监测  

Monitoring the Situation of Foods Contaminated by Food-Borne Pathogens in Jiangmen City in 2004-2008

作　　者：尹本康 李占裕 梁均和 黄善盛 吴瑞英[1] 陈子慧[1] 朱小慧[1] 梁柏年[1] 

机构地区：[1]广东省江门市疾病预防控制中心,广东江门529030

出　　处：《中国食品卫生杂志》2009年第6期536-538,共3页Chinese Journal of Food Hygiene

基　　金：江门市科技计划项目(江科[2006]70号)

摘　　要：目的了解江门市区2004-2008年食品中沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、副溶血性弧菌及肠出血性大肠肝菌(EHEC)O157∶H7的污染状况,确定上述致病菌可能污染的高危食品,为食源性疾病监测提供科学依据。方法依据国标方法,并按《广东省食源性致病菌监测计划》检测技术要求,对采集的食品样本分别进行沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、副溶血性弧菌及EHECO157∶H7分离、生化及血清学鉴定。结果从9类626份食品中,5年共检出致病菌54株,总检出率为8.63%。其中金黄色葡萄球菌3年检出14株,检出率最高为4.83%;其次为沙门菌5年检出23株,检出率为3.67%;单核细胞增生李斯特菌5年检出16株,检出率为2.56%;副溶血性弧菌5年中仅检出1株,检出率为0.16%;未检出EHECO157∶H7。以非定型包装熟肉、生肉类污染较为严重。结论应加强非定型包装熟肉和生肉类食品食源性致病菌污染的监测。Objective To understand the situation of food contaminaed by Salmonella, Staphylococcus aurens, Liateria monocytogencs, Vibrio parahaemolyticus and EHEC O157：H7 to find out the high-risk foods possibly contaminated by the pathogens, and provide scientific bases for monitoring food-borne diseasses. Method Based on national standard methods and the requirements of The Program of Monitoring Food-Borne Pathogens in Guangdong Province, the food samples were separated and identified for Salmonella, Staphylococcus aureus , Listeria monocytogenes , Vibrio parahaemolyticus and EHEC O157：H7 by biochemical and serological tests. Results Fivty four positive pathogens were detected from 626 samples in 9 types of foods, the positive rate was 8.63 % . Among the total pathogens, 14 strains of Staphylococcus aureusin 3 years （ positive rate 4.83 % ）, 23 strains of Salmonella in 5 years （positive rate 3.67% ）, 16 strains of Listeria monocytogenes in 5 years （positive rate 2.56% ） ; only one strain of Vibrio parahaemolyticus in 5 years （positive rate 0.16% ）; while no EHEC O157：H7 were detected. The non- prepackage cooked meat and raw meat were the foods most seriously polluted by food-borne pathogens. Conclusion The surveillance and mornitoring of food-borne pathogens in the non-prepackage cooked meat and raw meat should be strengthened.

关 键 词：大肠杆菌O157 葡萄球菌 金黄色 沙门菌属 弧菌 副溶血性 利斯特菌 单核细胞增生 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]