2012年成都市食源性致病菌污染状况调查分析  

Analysis on detection of food-borne pathogens in Chengdu, 2012

作　　者：苏春丽[1,2] 沈亮[2] 杨柳[2] 

机构地区：[1]成都医学院,四川成都610500 [2]成都市食品药品检测中心,四川成都610045

出　　处：《现代预防医学》2015年第5期817-818,840,共3页Modern Preventive Medicine

基　　金：2012年成都市食品安全委员会食品风险监测研究项目;成都医学院学科建设项目(CYXK2012010)

摘　　要：目的了解成都市食品中沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、大肠埃希菌O157、志贺菌和副溶血性弧菌的污染状况,为食品安全风险评估提供依据。方法依据国家食品安全微生物检测方法进行。结果监测6大类(凉拌菜、熟肉制品、熟制米面制品、蛋糕、珍珠奶茶类饮料和皮蛋)食品共212份,检出食源性致病菌16株,总阳性率7.55%,其中单核细胞增生李斯特菌9株,金黄色葡萄球菌7株;6大类食品中熟制米面制品污染最严重,阳性率20.59%,其次是凉拌菜(10.53%)、熟肉制品(8.57%)及蛋糕(5.56%)。珍珠奶茶类饮料和皮蛋中未检出致病菌。结论成都市食品存在食源性致病菌污染,是食源性疾病发生的潜在危险因素,应加强监管力度。Objective To understand the contamination of food with salmonella, staphylococcus aureus, listeria monocytogenes, escherichia coli O157, shigella and vibrio parahaemolyticus, and to provide the basis for the food safety risk assessment. Methods This study was performed according to the Food Microbiological Examination Method of National Food Safety Standard. Results Among a total of 212 samples of 6 categories foods （cold dish, cooked meat products, cooked rice and flour products, cake, pearl milk tea drinks and preserved egg）, 16 strains of food-borne pathogens were detected. The overall positive rate was 7.55%, including 9 strains of listeria monocytogenes and 7 strains of staphylococcus aureus. Cooked rice and flour products contamination are the most serious, and the positive rate was 20.59%, followed by cold dishes （10.53%）, cooked meat products （8.57%） and the cake （5.56%）. Pearl milk tea drinks and preserved egg pathogens were not detected. Conclusion The food-borne pathogens contamination in Chengdu is a potential risk factor for food-borne diseases and therefore, it is necessary to strengthen the supervision.

关 键 词：食品 食源性致病菌 污染 

分 类 号：R15[医药卫生—营养与食品卫生学]