2013年-2014年随州市食品中致病菌污染情况分析  

Analysis of food borne pathogen contamination in Suizhou from 2013 to 2014

作　　者：黄晓敏[1] 李月[1] 聂文武[1] 王永光[1] 陈平[1] 彭斌[1] 

机构地区：[1]随州市疾病预防控制中心,湖北随州441300

出　　处：《中国卫生检验杂志》2016年第14期2085-2086,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解随州市市售食品的卫生状况,为制定有效的监管措施提供依据。方法采集市售食品,按国家食品安全风险监测内部手册检验标准进行检测。结果 2013年-2014年共检出食源性致病菌119株,总检出率为12.78%,2年的检出率分别为12.70%、12.88%,差异无统计学意义(χ2=0.007,P>0.05)。共检出食源性致病菌7种,检出率较高的依次为铜绿假单胞菌(24.18%)、蜡样芽胞杆菌(8.79%)、金黄色葡萄球菌(5.75%),未检出沙门菌及志贺菌。各类食源性致病菌检出率差异具有统计学意义(χ2=152.552,P<0.01)。结论随州市食品不同程度受到多种食源性致病菌的污染,饮用水、肉制品、餐饮食品为主要受污染的食品,应加强市售食品监督管理,减少可能引起食源性疾病的危险因素。Objective To understand the hygiene condition of commercial food in Suizhou, so as to provide basis for making ef- fective supervision measures. Methods Food samples were collected from markets for detection with the test standards of na- tional food safety risk monitoring manual. Results A total of 119 strains of food borne pathogens were detected from 2013 to 2014, with the total detection rate of 12.78%. The detection rates were 12.70% in 2013 and 12.88% in 2014, and there was no statistical significance on the difference in the detection rates （χ2 = 0.007, P 〉 0.05 ）. A total of 7 pathogens were detected, and the detection rates from high to low were respectively P. Aeruginosa （24.18% ） , Bacillus cereus （8.79%） , and Staphylococ- cus aureus （5.75%） , without the detection of Salmonella and Shigella. There was statistical significance on the detection rate differences of various types of food borne pathogens （χ2 = 152. 552, P 〈 0.01 ）. Conclusion There was food borne pathogen contamination in Suizhou in some degree, and drinking water, meat products and canteen food are mainly with contamination; suoervision and management of food should be strengthened to reduce the risk factors of food - borne disease.

关 键 词：食品污染 致病菌 监测 

分 类 号：TS201.3[轻工技术与工程—食品科学]