辣椒制品大肠杆菌O157及志贺氏菌污染调查与风险评估  

Contamination analysis and risk assessment of E.coli O157 and Shigella in chili condiment

作　　者：焦彦朝 刘杰麟[2] 曹云恒 高博 王艳 陈宵 孔义华[1,2] 

机构地区：[1]贡州出入境检疫检疫局,贵阳550004 [2]贵阳医学院,贵阳550004

出　　处：《食品科技》2012年第5期300-302,306,共4页Food Science and Technology

基　　金：国家质检总局科技计划项目(2009IK165);贵州省高层次人才科研条件特助经费项目(TZJF-2007-18)

摘　　要：掌握辣椒制品大肠杆菌O157及志贺氏菌的污染状况,为开展辣椒制品安全风险评估,企业及产品分类管理提供必要的依据。参照GB/T4789.36—2008全自动酶联荧光免疫分析仪筛选法对辣椒制品大肠杆菌O157进行快速筛选试验,大肠杆菌0157检验结果为阳性时,参照GB/T4789.36—2008常规培养法进行大肠杆菌O157分离鉴定确认。参照GB/T4789.5—2003对辣椒制品志贺氏菌进行检验。可疑菌株用API20E生化鉴定试剂盒及VITEK2compact30全自动细菌鉴定分析系统进行生化鉴定,综合生化试验和血清学的试验结果报告。共抽890份样品、包括4类辣椒制品、涉及18个省(区、市)的194家生产企业,进行了大肠杆菌O157和志贺氏菌检验,均未检出目标菌,表明大肠杆菌O157和志贺氏菌在辣椒制品中污染风险较小。To master E.coli O157 and Shigella bacteria contamination in order to carry out security risk assessment of chili condiment,corporate and product category management to provide the necessary basis.Refers to GB/T4789.36—2008 automatic enzyme league fluorescence screening methods of samples for rapid screening test for E.coli O157.If E.coli 0157 test results were positive,the reference to GB/T4789.36—2008 isolation and identification of bacteria to confirm.Referring to GB/T4789.5—2003 Shigella.of samples be tested.Suspicious strains with API 20E biochemical identification kits and VITEK 2 compact 30 automatic identification system for biochemical analysis,comprehensive biochemical test and serological test results report.A total of 890 samples,including four categories chili products,involving 18 provinces（autonomous regions and municipalities）,194 production enterprises,the target bacteria of E.coli O157 and Shigella were not detected,indicating that E.coli O157 and Shigella bacteria in the chili condiment with less risk.

关 键 词：辣椒制品 大肠杆菌O157 志贺氏菌 污染 风险评估 

分 类 号：TS201.3[轻工技术与工程—食品科学]