广州市荔湾区2010-2015年食品中食源性致病菌监测分析  

Surveillance on food-borne pathogens in food in Liwan District,Guangzhou City,2010-2015

作　　者：张秋丽[1] 谭志熹[1] 付丽[1] 陈若恒[1] 

机构地区：[1]广州市荔湾区疾病预防控制中心,广东广州510176

出　　处：《实用预防医学》2017年第1期95-97,共3页Practical Preventive Medicine

摘　　要：目的分析广州市荔湾区2010-2015年食品中食源性致病菌污染状况,为预防食源性疾病提供科学依据。方法2010-2015年采集广州市荔湾区大型超市、餐饮饭店、农贸市场、面包店的9类食品,进行沙门菌、金黄色葡萄球菌、单增李斯特菌、副溶血性弧菌、创伤弧菌、蜡样芽胞杆菌、O157、致泻大肠埃希菌、志贺菌9种食源性致病菌检测。结果 9类364份食品,有29份检出食源性致病菌34株,总检出率为7.97%。水产品、糕点、熟肉制品、凉拌菜和中式快餐均检出致病菌,检出率分别为20.93%、16.67%、4.00%、3.33%、2.50%。水产品中的副溶血性弧菌检出率最高,达19.77%,糕点中的蜡样芽胞杆菌检出率居第二,为13.89%。结论广州市荔湾区部分食品存在不同程度的食源性致病菌污染,应对这类食品的生产、流通、储存等环节加强监督管理,采取有效措施预防食源性疾病的发生。Objective To investigate the contamination status of food-borne pathogenic bacteria in food in Liwan District, Guangzhou City from 2010 to 2015 so as to provide a scientific basis for prevention of food-born diseases. Methods Nine categories of food samples were collected from supermarkets, restaurants, farmers ＇ markets and bakeries in Liwan District, Guangzhou City during 2010-2015, and 9 species of pathogenic bacteria were detected, including Salmonella, Staphylococcus aureus, Listeria monocytogenes , Vibrio parahaemolyticus , Vibrio vulnificus , Bacillus cereus, Escherichia coli O157, diarrheogenic Escherichia coli and Shigella. Results Three hundred and sixty-four samples were collected from 9 categories of food, and 34 strains of foodborne pathogenic bacteria were detected in 29 food samples, with the total detected rate of 7.97%. The detected rates of food-borne pathogenic bacteria in raw seafood, pastry, cooked meat products, cold vegetable dish in sauce and Chinese fast food were 20. 93%, 16.67%, 4.00%, 3.33% and 2.50% respectively. The detected rate of Vibrio parahaemolyticus in raw seafood was the highest （ 19.77%）, followed by Bacillus cereus in pastry （13.89%）. Conclusions There are different degrees of contamination of food-borne pathogens in partial food in Liwan District, Guangzhou City; and hence, it is necessary to enhance the supervision and management of food production, circulation, storage and other links and adopt effective measures to prevent the occurrence of food-borne illness.

关 键 词：食品安全 食源性致病菌 检出率 

分 类 号：R155.3[医药卫生—营养与食品卫生学]