石家庄市2010年食源性致病菌主动监测结果分析  

Analysis on monitoring results for foodborne pathogens in Shijiazhuang in 2010

作　　者：秦丽云[1] 吕国平[1] 王苋[1] 曹春红[1] 郭玉梅[1] 

机构地区：[1]河北省石家庄市疾病预防控制中心,河北石家庄050011

出　　处：《现代预防医学》2013年第13期2415-2418,共4页Modern Preventive Medicine

摘　　要：目的为进一步做好石家庄市食源性致病菌主动监测工作,有针对性的对市售食品及餐饮食品进行致病菌检测,确定易受污染的高危食品,为预防和控制食源性疾病提供科学依据。方法依据《2010年河北省食源性致病菌监测技术指南》的要求对石家庄市8大类13种共240份食品样品进行主动监测。结果于240份样品中共检出致病菌53株,总检出率为20.42%。其中单增李斯特菌检出15株,检出率为12.71%;金黄色葡萄球菌检出27株,检出率为21.77%;沙门菌检出1株,检出率为0.46%;副溶血性弧菌检出5株,检出率为12.20%;创伤弧菌检出3株,检出率为7.32%;阪崎肠杆菌检出2株,检出率为8.33%(2/24)。样品中未检出大肠杆菌0157:H7和空肠弯曲菌。各类样品食源性致病菌的污染率分别为生畜肉37.50%,生禽肉46.67%,熟肉制品9.52%,速冻米面制品56.25%,即食性非发酵豆制品0,鲜冻水产品29.17%,生食水产品11.76%,生食类蔬菜0,婴幼儿配方粉8.33%,冰激凌6.67%,中式凉拌菜20.00%,沙拉26.67%,鲜榨果汁47.37%。结论石家庄市市售食品及餐饮食品中存在食源性致病菌的污染,生畜肉、生禽肉、速冻米面制品、动物性水产品和餐饮食品中中式凉拌菜、沙拉、鲜榨果汁受到的污染较为严重。金黄色葡萄球菌是石家庄市食源性致病菌中的主要污染菌。OBJECTIVE To survey the foodborne pathogens of Shijiazhuang and determine the dangerous food contaminated by pathogens though detecting the food of the market and restaurant. To provide scientific basis for prevention and control the foodborne disease. METHODS According to Technical Guide for Foodborne Pathogens Risk Monitoring of Hebei province in 2010, 240 food samples of 13 kinds were detected. RESULTS 53 pathogenic strains were isolated from 240 food samples, and the total positive rate was 20.42% , including 15 L. monocytogenes and the positive rate was 12.71% , 27 strains of staphylococcus aureus and the positive rate was 21.77%, 1 strain of salmonella and the positive rate was 0.46%, 5 strains of vibrio parahaemolyticus and the positive rate was 12.20% , 3 strains of vibrio vulnficus and the positive rate was 7.32% , 2 strains of Enterobacter sakazakii and the positive rate was 8.33%. There were no 0157： H7 or Campylobacter jejuni detected. The contaminated foods with foodborne pathogens respectively were 37.50% of the raw livestock meat, 46.67% of the raw poultry meat, 9.52% of the cooked meat products, 56.25% of the quick-frozen and pre-packed food made of wheat flour and rice, 0 of instant non-fermented bean products, 29.17% of fresh and frozen aquatic products, 11.76% of eating raw aquatic products, 0 of eating raw vegetables, 8.33% of infant formula, 6.67% of ice cream, 20.00% of the Chinese cold vegetable dish in sauce, 26.67% of salad, 47.37% of the fresh juice. CONCLUSION There are contaminated foods by foodborne pathogens in the market and restaurant of Shijiazhuang. The raw livestock meat, the raw poultry meat, the quick-frozen and pre-packed food made of wheat flour and rice, the marine products of animal origin, the Chinese cold vegetable dish in sauce, salad and fresh juice are contaminated severely. Staphylococcus aureus is the main foodborne pathogen in Shijiazhuang.

关 键 词：食源性致病菌 主动监测 污染状况 

分 类 号：R155.5[医药卫生—营养与食品卫生学]