2011—2012年上海市食品中食源性致病菌的监测结果分析  

Monitoring results on food-borne pathogens in food in Shanghai from 2011 to 2012

作　　者：陈炯[1] 顾其芳[1] 刘诚[1] 张曦[1] 

机构地区：[1]上海市疾病预防控制中心,上海200336

出　　处：《上海预防医学》2014年第4期169-172,共4页Shanghai Journal of Preventive Medicine

摘　　要：[目的]了解上海市食品中沙门菌、金黄色葡萄球菌、大肠埃希菌O157∶H7、副溶血性弧菌、单核细胞增生李斯特菌的污染状况,提高我市食源性疾病检测、预警和控制能力,为食物中毒监测提供科学依据。[方法]依据GB4789食品卫生检验方法微生物学部分对样本进行检测。[结果]检测2011—2012年禽畜肉类、非生食性水产品、生食水产品和熟食类制品共2 568件,共检出食源性致病菌401株,总检出率为15.6%。其中禽畜类的沙门菌检出率为9.0%,金黄色葡萄球菌检出率为6.8%,大肠埃希菌O157∶H7未检出;非生食水产品的沙门菌检出率为1.3%,副溶血性弧菌检出率为21.4%;生食水产品的副溶血性弧菌检出率为5.0%,单核细胞增生李斯特菌检出率为1.2%;熟食类的金黄色葡萄球菌检出率为11.5%,单核细胞增生李斯特菌检出率为8.3%,沙门菌未检出。[结论]2011—2012年上海市居民四大类主要食品存在食源性致病菌污染的情况,其中非生食水产品副溶血性弧菌株的污染情况较为严重,熟食类制品金黄色葡萄球菌的污染情况较为严重,而禽畜肉类为沙门菌污染较重。[ Objective ] To control the condition of the food contaminated by bacterium such as Salmonella, Staphylococcus aureus, EHEC O157： H7, Vibrio parahaemolyticus and Listeria monocyto- genes, improve detection, warning and control capabilities for foodborne disease , and provide the scientific basis for monitoring food poisoning. [ Methods] Investigation was done according to the microbiology section of GB4789 Food Hygiene Inspection [ Results ] A total of 2568 samples were detected in 2011--2012 from livestock and poultry class, omophagia and non-omophagia aquatic products, and cooked food products, with 401 strains being found positive of foodborne pathogens. The total detection rate was 15.6%, of which the rates for Salmonella, Staphylococcus aureus in livestock class were 9.0%, 6.8% ; Salmonella, Vibrio parahaemolyticus in aquatic product, 1.3%, 21.4% ;Vibrio parahaemolyticus, Listeria monocytogenes in omophagia aquatic product 5.0%, 1.2% ; Staphylococcus aureus, Listeria monocytogenes in cooked food class, 11.5%, 8.3%, and No EHEC O157：H7 were detected. [ Conclusion] The foodborne pathogen contamination is existent in the four main foods for Shanghai residents, of which contam- ination with Vibrio parahaemolyticus in non-omophagia aquatic product is more severe; the detection rate for Vibrio parahaemolyticus is the highest in August every year. Staphylococcus aureus is mainly detected in cooked food class and Salmonella in livestock and poultry class.

关 键 词：食品 污染 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]