2008—2011年广东省熟肉制品中常见食源性致病菌污染状况分析  

Analysis of foodborne pathogen contamination in ready-to-eat meat products in Guangdong province from 2008 to 2011

作　　者：闻剑[1] 梁辉[1] 戴光伟[1] 王海燕[1] 朱海明[1] 林协勤[1] 李世聪[1] 

机构地区：[1]广东省疾病预防控制中心,广东广州510300

出　　处：《中国食品卫生杂志》2013年第1期68-70,共3页Chinese Journal of Food Hygiene

摘　　要：目的了解广东省市售熟肉制品中常见食源性致病菌的污染状况,为预防食源性疾病提供科学依据。方法 2008—2011年采用随机抽样的方法对全省8个地级市的市售熟肉制品进行连续监测,并按照国家标准进行检验和评价。结果 2008—2011年间广东省市售熟肉制品中年平均检出率最高的食源性致病菌为金黄色葡萄球菌(4.9%),其次为单核细胞增生李斯特菌(0.9%),略高于沙门菌(0.4%)。以上致病菌主要集中在第二季度和第三季度检出。结论广东省市售熟肉制品存在不同程度的食源性致病菌污染,尤其是金黄色葡萄球菌的污染最为严重,应加强卫生监督管理。Objective To illustrate the situation of foodborne pathogen contamination in ready-to-eat （RTE） meat products in Guangdong province and provide scientific basis for foodborne diseases prevention. Methods 740 RTE meat products were collected in 8 cities of Guangdong province by random sampling, and pathogen testing was carried out according to national standard. Results Staphylococcus aureus （4. 9% ） in RTE meat products was the most prevalent, Listeria monocytogenes （0.9%） was the second, and the prevalence of Salmonella （0.4%） was slightly lower than that of Listeria monocytogenes. All RTE products were Escherichia coli O157：H7 or Shigella negative. The peak season of pathogen contamination was the second and the third season. Conclusion The surveillance data showed that foodborne pathogens were existed at different levels in RTE meat products in Guangdong province. Staphylococcus aureus is the most serious one among five kinds of pathogens. The heahh inspection on RTE meat products should be strengthened.

关 键 词：熟肉制品 食源性致病菌 卫生监督 食品安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]