中国上海即食牛肉制品微生物污染情况的随机研究（英文）  

A Randomized Study of Microbial Contamination in Ready-to-eat Beef in Shanghai, China

作　　者：吴睿铭 孙雨彤 陆博涵 Mike hehir 徐雷艇[2] 陈菁[1] 江玲丽[1] 魏华[1,2] 

机构地区：[1]宁波卫生职业技术学院,浙江宁波315211 [2]浙江省病理生理学技术研究重点实验室、宁波大学医学院,浙江宁波315211 [3]Springside Chestnut Hill Academy,500 West Willow Grove Avenue,Philadephia,PA19118 [4]Brooks School,1160 Great Pond Road,North Andover,MA 01845

出　　处：《现代食品科技》2017年第8期296-305,共10页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31600402);浙江省博士后科研项目择优资助(ZX2016000849);浙江省病理生理学技术研究重点实验室人才引进基金项目(ZJKLP201401);浙江省自然科学基金项目(Y16H070001);浙江省科技厅公益技术研究农业项目(2014C32047);宁波市科技局科研基金资助项目(2013A610274)

摘　　要：本文研究了上海即食牛肉样品中微生物的污染情况。从上海的5个国际超市和5个街头摊贩随机抽取20份即食牛肉样品,采用培养法分析样本的菌落总数,并从每份样品中随机抽取10个菌落采用16S r RNA基因测序法对细菌进行分类鉴定。超市牛肉样本的菌落总数平均为(1.08±1.73)×108 CFU/g,街头摊贩样本菌落总数平均为(2.84±8.49)×10~8 CFU/g,二者在统计学上无显著性差异(p>0.05),但均高于国家标准(≤8×104 CFU/g)。所有样本均未检出能引起严重食物中毒的病原体,但检测到种类多样且与食物中毒、尿路感染、肺炎、乳腺炎以及菌血症等疾病相关的多种病原菌操作分类单元(OTU)。结果表明,即食食物是一个经常被忽视的致病微生物的储存库,我国应加强对即食食物的卫生管理,从而降低即食食品引起的食源性疾病传播几率。The bacterial contamination of ready-to-eat（RTE） beef products in Shanghai was investigated. Twenty RTE beef samples were randomly collected from five international supermarkets and five street vendors in Shanghai, China. The total number of bacterial colonies was measured using the culture method, and ten colonies from each sample were randomly selected for bacterial classification and identification by 16 S rR NA gene sequencing. The average total colony counts of the beef samples collected from the supermarkets and street vendors were 1.08±1.73×10~8 CFU/g and 2.84±8.49×108 CFU/g, respectively; there was no statistically significant difference（p〈0.05） between them, but both were higher than the national standard of China（≤8×104 CFU/g）. Pathogens that could cause severe food poisoning were not detected in any sample, but several operational taxonomic units（OTUs） that were closely related to food poisoning, urinary tract infections, pneumonia, mastitis, and bacteremia were detected. The results suggest that RTE foods are an important but often overlooked reservoir for pathogenic microorganisms, and we should strengthen our hygienic practices and management of RTE foods to reduce the risk of food-borne disease caused by them.

关 键 词：即食食品 摊贩 超市 存储库 食源性传染病 

分 类 号：R155.5[医药卫生—营养与食品卫生学]