与食用菌相关的食源性致病细菌简述  

Brief Introduction of Foodborne Pathogenic Bacteria Associated with Edible Mushrooms

作　　者：王琼英[1] 高巍[1] 陈强[1] 黄晨阳[1] 

机构地区：[1]中国农业科学院农业资源与农业区划研究所农业部农业微生物资源收集与保藏重点实验室,北京100081

出　　处：《中国食用菌》2016年第1期59-61,共3页Edible Fungi of China

基　　金：国家科技支撑计划课题(2013BAD16B03)

摘　　要：与《GB 7096-2003食用菌卫生标准》相比,《GB 7096-2014食品安全国家标准食用菌及其制品》增加了即食食用菌制品致病菌限量要求。根据《GB 29921-2013食品安全国家标准食品中致病菌限量》要求,即食食用菌制品需要检测沙门氏菌、金黄色葡萄球菌、大肠埃希氏菌O157:H7。为了让食用菌从业者深入认识致病菌,对沙门氏菌、金黄色葡萄球菌、大肠埃希氏菌O157:H7、副溶血性弧菌、单核细胞增生李斯特氏菌共5种食源性致病细菌做一简述。Compared to ＂GB 7096-2003 Hygienic standard for edible fungi＂, limitations were supplemented to the standard of ＂GB 7096-2014 National Food Safety Standard for Edible Mushrooms and Related Products＂ for the amount of pathogenic bacteria on instant mushroom products. Based on the items of ＂GB 29921-2013 National Food Safety Standard Limit of Pathogen in Foods＂, instant edible mushrooms need to be checked for the existing amount of Salmonella spp., Staphylococcus aureus, and Escherichia coli. The 5 types of foodborne illness bacteria, i.e., Salmonella spp., S. aureus, E. coli O157：H7, Vibrio para- haemolyticus and Listeria monocytogenes have been briefly described, for mushroom practitioners to have a deep understanding of the pathogenic bacteria.

关 键 词：致病菌限量 国家标准 即食食用菌制品 

分 类 号：R155.3[医药卫生—营养与食品卫生学]