开封市市售生肉与生肉制品致病菌污染状况分析  

Analysis on contamination by pathogenic bacteria in undressed meat and its processing in Kaifeng

作　　者：张春艳[1] 阎学燕[1] 许姣[1] 黄淑华[1] 陈磊[1] 刘杰[1] 巩飚[1] 

机构地区：[1]开封市疾病预防控制中心,河南开封475000

出　　处：《河南预防医学杂志》2016年第12期955-958,共4页Henan Journal of Preventive Medicine

摘　　要：目的了解开封市生肉及生肉制品中常见致病菌的污染状况,分析食源性疾病相关危险因素,为食品安全预警提供依据。方法按照《全国食源性致病菌检测手册》规定的方法进行四种致病菌的检测。结果共抽样采集样品50份,总检出率达86.00%。检出3种食源性致病菌即沙门氏菌、金黄色葡萄球菌和单增李斯特菌。所有样品中未检出致泻大肠埃希氏菌。在不同采样地点、不同包装形式、不同加工形式和不同肉类中,除鱼肉中未检出致病菌外,其余分类形式的肉类中均能检出致病菌。结论本市市售生肉及生肉制品整体卫生状况较差,食品安全风险较大,应引起重视。objective To analyze the situation of contamination in undressed meat and its processing in KaiFeng, searching the factors of food borne pathogen and offering monitoring and informative alerting of food borne diseases. Methods The major method to detect the four pathogenic bacteria was the method according to 《the detection of foodborne pathogenic bacteria》.Results 50 samples were collected in this search, and the detection rate was 86%. 3 pathogenic bacterias were detected,Salmonella,staphylococcus aureus and Listeria monocytogenes. Escherichia coli was none detected from all samples. Pathogenic bacteria were detected from different site ,different packages ,different processing and different meat besides fish. Conclusions The sanitary conditions was worse in undressed meat and its processing, and fist exists in food security, should to be thought highly of.

关 键 词：生肉 食源性致病菌 卫生状况 

分 类 号：R155.55[医药卫生—营养与食品卫生学]