2009—2011年深圳市食源性致病菌监测结果  

Analysis on monitoring results of food-borne pathogens in Shenzhen from 2009-2011

作　　者：罗贤如[1] 王冰[1] 黄薇[1] 张锦周[1] 张燕[1] 王舟[1] 潘柳波[1] 范兴[1] 张志航[1] 

机构地区：[1]广东省深圳市疾病预防控制中心营养与食品卫生科,518055

出　　处：《职业与健康》2013年第2期150-152,共3页Occupation and Health

基　　金：广东省医学科研基金项目(项目编号:B2012325);深圳市科技计划项目(项目编号:201102103)

摘　　要：目的了解深圳市食品中致病菌污染状况,为有效防治食源性疾病提供科学依据。方法 2009—2011年抽取深圳市9类食品样品,进行沙门菌、单核细胞增生李斯特菌、副溶血性弧菌、大肠杆菌O157:H7、金黄色葡萄球菌、志贺菌、空肠弯曲菌、创伤弧菌、阪崎肠杆菌检测。结果 9类食品共4 873件样品检出6种致病菌331株,总检出率6.79%。其中,畜肉类副溶血弧菌污染最严重,检出率高达20.40%。结论深圳市主要食品存在不同程度的食源性致病菌污染,应采取有效的控制措施,加强食品卫生监督管理,减少食源性疾病的发生。[Objective]To understand the contamination status of pathogens in food in Shenzhen,provide scientific basis for effective prevention and control of food-borne disease.[Methods]9 kind of food samples were selected to detect Salmonella,Listeria monocytogenes,Vibrio parahaemolyticus,Escherichia coli O157∶H7,Staphylococcus aureus,Shigella,Campylobacter jejuni,Vibrio vulnificus and Enterobacter sakazakii.[Results]A total of 4 873 food samples were tested for food-borne pathogens,331 pathogens were isolated with the total detection rate of 6.79%.The livestock meat had the most serious contamination by Vibrio parahaemolyticus with the detection rate of 20.40%.[Conclusion]There exists different degree of food-borne pathogens contamination in the main food in Shenzhen.It is necessary to carry out effective control measures,strengthen food safety supervision and management,to reduce the incidence of food-borne disease.

关 键 词：食源性致病菌 食物中毒 监测 分析 

分 类 号：R155.3[医药卫生—营养与食品卫生学]