泰州市2009～2012年食源性致病菌监测结果分析  

Results of monitoring of food-borne bacteria in Taizhou city from 2009 to 2012

作　　者：陈瑞英[1] 蔡震[1] 赵瑾[1] 杨娟[1] 于芹生 

机构地区：[1]泰州市疾病预防控制中心,江苏泰州225300

出　　处：《中国热带医学》2014年第2期178-181,共4页China Tropical Medicine

摘　　要：目的了解泰州市食品中食源性致病菌污染状况。方法按照《全国食源性致病菌监测工作手册》的技术要求,2009-2012年间采集泰州辖区内的7大类食品样品647份,对沙门氏菌、大肠埃希菌O157、单核细胞增生李斯特氏菌、金黄色葡萄球菌、副溶血性弧菌、志贺氏菌、阪崎肠杆菌7类致病菌污染食品状况进行分析。结果 647份样品总体检出率为11.75%,肉制品、水产品、米面制品、果蔬类及其制品、非发酵性豆制品、乳制品、冷饮样品中致病菌检出率分别为12.56%、18.83%、7.84%、6.93%、6.38%、0、40.0%。在所监测的相关产品中未检出大肠埃希菌O157、志贺氏菌、阪崎肠杆菌;其中副溶血性弧菌检出率最高为18.83%,其次为金黄色葡萄球菌6.76%、单核细胞增生李斯特氏菌1.84%和沙门氏菌1.55%。结论肉制品是主要污染食品种类,副溶血性弧菌是主要污染菌种,应加强相关职能部门之间的互动,治理致病菌引起的食品污染。Objective To understand the contamination status of foods with food--borne pathogenic bacteria in Taizhou city. Method Based on the standard operation procedures in the handbook of National Surveillance on Food- borne Pathogenic Bacteria, 647 food samples in 7 categories of foods were collected from Taizhou District from 2009 to 2012 and detected for the presence of Salmonella, Eschetrichia coli O157, Listeria monocytogenes, Staphyococcus aureus, Vibrio parahaemolyticus, Shigellae, Enterobacter sakazakii. Results The positive rate of pathogenic bacteria in food samples accounts for 11.75%. The positive rate of food-borne pathogenic bacteria in meat, aquatic products, rice products, fruit and vegetable and its products, non-fermented soybean products, milk, ice cream were 12.56%, 18.83%, 7.84%, 6.93%, 6.38%、0 and 40.0%, respectively. Shigellae and Enterobacter sakazakii were not isolated from food; the positive rate of V. parahaemolyticus（18.83%） was the highest, followed by S.aureus（6.76%）, L. monocytogenes（1.84%） and Salmonella（1.55%）. Conclusion Meat products were seriously contaminated, and V.parahaemolyticus was the principal contaminated bacteria in samples. Surveillance of food-borne bacteria should be strengthened.

关 键 词：食源性致病菌 食品安全 监测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]