深圳市熟肉制品致病菌监测结果分析  

Analysis of pathogen contamination in cooked meat products in Shenzhen

作　　者：吴平芳[1] 贺连华[1] 石晓路[1] 陈妙玲 林爱红[1] 

机构地区：[1]广东省深圳市疾病预防控制中心,广东深圳518055

出　　处：《中国卫生检验杂志》2012年第8期1916-1917,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解深圳市熟肉制品受致病菌污染的状况,为食源性疾病的预防和控制提供科学依据。方法:对酒店、超市和市场禽类熟肉制品随机采集360份样品,依据国标方法、荧光PCR方法及全自动微生物分析仪,对上述样品进行致病菌检测。结果:360份样品共检出致病菌38株,检出率10.56%,其中沙门菌4株、金黄色葡萄球菌32株、单增李斯特菌2株。酱卤类、烧烤类、白切类熟肉制品检出率分别为11.66%、3.33%、16.67%。结论:深圳市熟肉制品受致病菌污染严重,以金黄色葡萄球菌、沙门菌和单核李斯特菌污染为主;白切类熟肉制品受致病菌污染最为严重为16.67%;其次是酱卤类为11.66%;最后是烧烤类为3.33%。说明酒店、超市熟肉制品存在很大问题,应加大对熟肉制品监管力度,保证食品质量,确保消费者健康。Objective：Pathogen contamination of cooked meat in Shenzhen was analyzed, so as to provide scientific evidence for the prevention and control of foodborne disease. Methods： 360 cooked meat samples were randomly collected in hotels, supermarkets and market. Pathogens in these samples were detected according to the national standard methods, fluorescent PCR methods and automatic microorganism analyzer. Results： 38 pathogens were found in 360 samples and the detection rate was I0.56%, 4 Salmonella, 32 Staphylococcus aureus and 2 Listeria monocytogenes. Detection rates were 11.66%, 3.33% and 16.67% in halogen, barbecue food and quickly boiled meat respectively. Conclusion： The pathogen contamination of cooked meat products is very serious in Shenzhen and the main pathogens are Staphylococcus aureus, Salmonella and Listeria monocytogenes. Quickly boiled meat was the most contaminated food（ 16.67% ）, and halogen meat was the second most contaminated food（ 11.66% ） ,while barbecue food was the last one（3.33% ）. Pathogen contamination of cooked meat was mainly in hotels and super- markets. Supervision of cooked meat products should be strengthened to ensure the food quality and guarantee the health of consumers.

关 键 词：熟肉制品 致病菌 检测 

分 类 号：TS207.4[轻工技术与工程—食品科学]