2010年全国监测网食源性致病菌实验室检验质控考核的结果分析  

Analysis on quality control results of laboratories for foodborne pathogens in national monitoring network in China in 2010

作　　者：韩海红[1] 郭云昌[1] 李宁 刘秀梅[1] 陈艳[1] 李业鹏[1] 余东敏[1] 姚景会[1] 

机构地区：[1]国家食品安全风险评估中心卫生部食品安全风险评估重点实验室,北京100021

出　　处：《中国食品卫生杂志》2015年第3期277-282,共6页Chinese Journal of Food Hygiene

摘　　要：目的为了摸底承担监测任务的检验技术机构的食源性致病菌检验能力,确保食源性致病菌检验结果的准确性和可比性,提高监测工作质量。方法制备考核样品,用辐照灭菌的奶粉添加食源性致病菌（沙门菌、金黄色葡萄球菌、肠出血性大肠杆菌、阪崎肠杆菌中的2~3种）,经稳定性测试后对327个检验机构进行质控考核,用点分数法对上报结果进行评价,Pearsonχ2检验进行率的比较。结果 327个检验机构中有319个上报了检验结果,上报率为97.6%,其中299个检验机构的结果较满意,满意率为93.7%。4种细菌的漏检率不全相同,阪崎肠杆菌的漏检率要高于其他3种。2009年以前入网和2010年新加入监测点的满意率,省级和地市级疾病预防控制中心的满意率差异均没有统计学意义（P〉0.05）。结论本次质控考核为开展针对性的实验室培训提供了数据依据,也反映了全国监测点的4种食源性致病菌检验能力基本满足监测任务的需求。Objective To test the foodborne pathogenic bacteria examining capability of monitoring institutions, ensure the accuracy and comparability of the results, and to improve the quality of monitoring. Methods The blind samples were prepared by adding two to three kinds of foodborne pathogenic bacteria （Salmonella, Staphylococcus aureus, EHEC, and Enterobacter sakazakii） to radiation-sterilized milk powder. After stability tests, the samples were delivered to monitoring institutions. The results were evaluated with point-score-system and analyzed with Pearsonx2 test. Results 319 monitoring institutions, which was 97.6% of the total number, reported their results. 299 institutions reported a qualified result, and the qualified rate was 93.7%. The false negative rates of the four bacteria were different, among which Enterobacter sakazakii was much higher than the other three. There was no statistical difference in qualified rates between institutions that joined the monitoring network before 2010 and those who joined later, or between provincial and municipal CDC. Conclusion The quality control program had provided scientific data for relevant laboratory trainings. It also proved that the capability of the laboratories meet the requirements for foodborne pathogenic bacteria monitoring.

关 键 词：质量控制 考核 点分数法 沙门菌 金黄色葡萄球菌 肠出血性大肠杆菌 阪崎肠杆菌 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]