2010-2015年南京市食品中微生物污染监测分析  

Monitoring and analysis of microbial contamination of food in Nanjing from 2010 to 2015

作　　者：李小成[1] 马连凯[1] 陈洋[1] 江晓[1] 叶艳华[1] 郭宝福[1] 

机构地区：[1]南京市疾病预防控制中心,江苏南京210003

出　　处：《现代预防医学》2017年第6期1007-1010,1027,共5页Modern Preventive Medicine

基　　金：江苏省卫生厅预防医学基金科研课题(Y2012043);"十二五"南京市医学科技发展重大专项(ZDX12006)

摘　　要：目的了解2010-2015年南京市食品中微生物污染水平,为食品安全风险评估和监督管理提供依据。方法按照《江苏省食品中微生物及其致病因子监测工作手册》,在南京市11个区(县)采集13类1 318份食品样品,按其检验标准操作程序进行检测。结果样品总不合格率为6.4%(84/1 318),其中卫生指示菌超标最严重的食品是非发酵豆制品和干酪,超标率分别为28.0%和35.0%。致病菌共检出7种54株,总检出率为4.1%(53/1 288),检出最多的是蜡样芽胞杆菌和副溶血性弧菌,主要污染的食品分别为盒饭和生鲜动物性水产品。从生鲜动物性水产品中共检出17株副溶血性弧菌、3株单增李斯特菌及1株创伤弧菌。集体食堂、批发市场及网店的食品微生物污染较重。结论南京市干酪、盒饭和生鲜动物性水产品等部分类别食品中微生物污染较重;主要污染食源性致病菌为蜡样芽胞杆菌和副溶血性弧菌;污染食品的场所来源主要为集体食堂、批发市场及网店。Objective The aim of this study was to investigate the status of microbial contamination of food in Nanjing from 2010 to 2015, so as to provide fundamental data for food safety risk evaluation and administrative decision. Methods 1318 samples from 13 kinds of foods were collected and tested in 11 districts in Nanjing according to the sampling principles and the inspection methods of manual for Jiangsu province food contamination and harmful factors risk monitoring. Results The total unqualified rate of samples was 6.4% （84/1318）. Hygienic indicator bacteria exceeded the standard the most in non- fermented soybean products and cheese, with the over standard rates of 28.0% and 35.0% respectively. 54 strains of pathogenic bacteria were detected, with the total detection rate of 4.1% （53/1288）. The most common pathogenic bacteria were Bacillus cereus and Vibrio parahaemolyticus. And the main contaminated foods were box lunch and raw aquatic animal products, respectively. 17 strains of Vibrio parahaemolyticus, three strains of Listeria monocytogenes and one strain of Vibrio vulnificus were detected in the raw aquatic animal products. Collective canteens, wholesale markets and online shop in the microbial contamination of food were more severe. Conclusion Cheese, box lunch and raw aquatic animal products and other types of food microbial contamination were more severe. The main food-borne pathogens were Bacillus cereus and parahaemolytic Vibrio. Collective canteens, whole sale markets and online stores were high risk sites for food microbial contamination.

关 键 词：食品 微生物污染 食源性致病菌 食品安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]