2015～2017年烟台市某肉制品生产企业的生产加工环节致病菌检测及分布特征分析  

Detection of pathogenic bacteria in the production and processing of cooked meat products in some certain factory in Yantai from 2015 to 2017

作　　者：刘文娟 宋燕[1] 徐迎春[1] 伍海燕[1] 宫月华[1] 朱董楠 LIU Wen-Juan;SONG Yan;XU Ying-Chun;WU Hai-Yan;GONG Yue-Hua;ZHU Dong-Nan(Yantai Center for Disease Control and Prevention, Yantai 264003, Chin)

机构地区：[1]烟台市疾病预防控制中心,烟台264003

出　　处：《食品安全质量检测学报》2018年第7期1538-1541,共4页Journal of Food Safety and Quality

摘　　要：目的了解2015~2017年烟台市熟肉制品各生产环节致病菌污染状况及病原分布特征。方法监测项目为菌落总数、大肠菌群、金黄色葡萄球菌、李斯特菌属、沙门氏菌,检测方法依据《食品安全国家标准食品微生物学检验》各项标准进行,空气参照GB/T 16294-2010《医药工业洁净室沉降菌的测试方法》。结果 427份样品中,检出致病菌75株,致病菌总体污染率为17.56%。单核细胞增生李斯特氏菌35株,其中25株来源于环境样品,占总检出率的71.42%;金黄色葡萄球菌26株,16株来源于原辅料,占总检出率为23.19%;沙门菌19株,全部来源于原辅料。结论金黄色葡萄球菌、沙门氏菌的主要检出来源于原辅料样品,单核细胞增生李斯特氏菌主要检出来源于环境样品,因此提高原辅料采购管理要求,并加强原辅料质量管理,同时加强对生产环境消毒力度。Objective To understand the bacteria pollution and characteristics of the meat products and its production process in Yantai in 2015-2017. Method According to National food safety standard-Food microbiological examination, aerobic plate count, enumeration of coliforms, Staphylococcus aureus, Listeria monocytogenes and Salmonella were tested. The air of the departments was tested according to GB/T 16294-2010 Test method for setting microbe bacteria in clean room of the pharmaceutical industry. Results Among the 427 samples, 75 strains of pathogenic bacteria were detected with overall contamination rate of 17.56%. Totally 35 strains of Listeria monocytogenes, 25 of which were derived from environmental samples, accounted for 71.42% of the total detection rate. Twenty-six strains of Staphylococcus aureus were detected, which accounted for 23.19%, and 16 strains were derived from raw materials. Totally 19 strains of Salmonella were detected, which were all from the raw materials. Conclusion Staphylococcus aureus and Salmonella are mainly detected from raw and excipient samples.Listeria monocytogenes is mainly detected from environmental samples. Therefore, the procurement management requirements of raw materials should be improved, and the quality management of raw materials be strengthened, and aslo the disinfection of production environment.

关 键 词：熟肉制品 生产环节 致病菌 病原分布特征 

分 类 号：R155.5[医药卫生—营养与食品卫生学]