2010年江苏省食源性致病菌监测分析  

Analysis on food-borne pathogens surveillance in Jiangsu Province in 2010

作　　者：王燕梅[1] 乔昕[1] 符小梅[1] 沈赟[1] 马恺[1] 倪云龙[1] 郑东宇[1] 

机构地区：[1]江苏省疾病预防控制中心,江苏南京210009

出　　处：《现代预防医学》2013年第17期3170-3172,共3页Modern Preventive Medicine

摘　　要：目的掌握江苏省食品中主要食源性致病菌的流行状况,估计消费量大、流通广的食品中主要致病菌的污染率和定量资料。通过食品安全风险评估,确定科学、合理的风险管理决策,降低人群食源性疾病发病率。方法按照《2010年食源性致病菌监测工作手册》要求,对2140份食品样品进行沙门氏菌、单核细胞增生李斯特氏菌、副溶血性弧菌、创伤弧菌、金黄色葡萄球菌、空肠弯曲菌、大肠杆菌O157、阪崎肠杆菌的分离鉴定。结果 2140份食品样品中共检出食源性致病菌161株,总检出率7.52%(161/2140)。其中,副溶血性弧菌检出率最高(6.6%),其次为金黄色葡萄球菌(4.5%)、单核细胞增生李斯特氏菌(2.9%)和沙门氏菌(2.4%)。结论江苏省食品中生畜肉和生禽肉中食源性致病菌污染率较高,分别为19.5%、11.9%,水产品中副溶血性弧菌污染严重,熟肉制品中食源性致病菌检出率10.1%,作为即食食品,导致食源性疾病的风险较高。OBJECTIVE To understand the prevalence of food-borne pathogens in Jiangsu province, estimate contamination rate in popular food. Through food safety risk assessment, made scientific and reasonable decisions to reduce food-borne dis- eases. METI-IODS According to the standard operation procedure of the national surveillance on food-borne pathogens, 2 140 food samples were detected to see if Salmonella, Listeria monocytogens, Vibrio parahaemolyticus, vibrio vulnficus, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli O157 and Enterobacter sakazakii were positive. RESULTS 161 pathogen strains were separated from 2 140 food samples, the overall positive rate was 7.52% （ 161/2 140）. The positive rate of Vibrio parahaemolyticus was the highest （6.6%） , then Staphylococcus aureus （4.5%） , Listeria monocytogens （2.9%） and Salmonella （2.4%）. CONCLUSION High contamination rate is found in raw meat and poultry, 19.5% and 11.9% respectively. Aquatic products are polluted mainly by Vibrio parahaemolyticus. Cooked meats are ready to eat and they are high risk food.

关 键 词：食品污染 食源性致病菌 监测 食品安全 

分 类 号：R155.31[医药卫生—营养与食品卫生学]