2011-2014年平顶山市食品中食源性致病菌监测结果分析  

Analysis of food-borne pathogenic bacteria monitoring results in Pingdingshan from 2011 to 2014

作　　者：罗学东[1] 王轶[1] 李艳艳[1] 王雨[1] 席慧霞[1] 王国琴[1] 吕锐利[1] 李琼[1] 

机构地区：[1]平顶山市疾病预防控制中心,河南平顶山467001

出　　处：《现代预防医学》2016年第4期620-622,648,共4页Modern Preventive Medicine

摘　　要：目的了解平顶山市食品中食源性致病菌的污染状况及可能来源,为开展食品安全风险评估和采取针对性的控制措施提供科学依据。方法按照国家食源性致病菌监测工作手册要求的检测方法进行沙门菌、金黄色葡萄球菌、蜡样芽胞杆菌等9种致病菌的分离、鉴定。结果 740份食品中38份检出了食源性致病菌,检出率为5.14%;构成比居前三位的食源性致病菌是沙门菌(28.95%)、金黄色葡萄球菌(28.95%)、蜡样芽胞杆菌(26.32%);检出率居前的3种食品为大米盒饭(30.00%)、桶装饮用水(18.18%)、速冻水饺(15.29%)。结论平顶山市市售食品致病菌监测结果总体较好,但速冻水饺中沙门菌、大米盒饭中蜡样芽胞杆菌、桶装饮用水中铜绿假单胞菌污染较为严重,存在一定隐患,必须采取针对性的控制措施,预防和控制食源性疾病的发生。Objective The aim of this study was to understand the food pollution condition and sources of food-borne pathogenic bacteria in Pingdinghshan, in order to provide scientific basis for food safety risk assessment as well as the prevention and control of food-borne diseases. Methods Isolation and identification of nine kinds of pathogenic bacteria such as Salmonella, Staphylococcus aureus and Bacillus cereus were conducted according to the national food-borne pathogens monitoring workbook. Results A total of 38 strains of pathogenic bacteria were found in 740 food samples. The overall positive rate was 5.14%. The top three detected food borne pathogens were Salmonella （28.95%）, Staphylococcus aureus （28.95%） and Bacillus cereus （26.32%）. The rice for lunch （30.00%）, the bottled drinking water （18.18%） and frozen dumplings （15.29%） were the top three samples with positive rate of food-borne pathogens. Conclusion The monitoring results of commercially available food pathogenic bacteria in Pingdingshan city were good. But the Salmonella in boiled dumplings was in bulk, Bacillus cereus in rice for lunch and Pseudomonas aeruginosa in bottled drinking water were serious. So, specific measures should be taken to improve food safety, in order to effectively prevent and contro the food-borne diseases.

关 键 词：食品 食源性致病菌 监测分析 

分 类 号：R155.31[医药卫生—营养与食品卫生学]