2014-2015年四川某市餐饮从业人员食源性致病菌带菌状况分析  

Analysis of food-borne pathogenic bacteria carrying status among catering employees in a city of Sichuan in 2014-2015

作　　者：夏燕平[1] 陈器[1] 何冠儒 贺泽刚 XIA Yanping;CHEN Qi;HE Guanru;HE Zegang(Suining Center for Disease Control and Prevention, Suining, Sichuan 629000, Chin)

机构地区：[1]遂宁市疾病预防控制中心,四川遂宁629000

出　　处：《河南预防医学杂志》2018年第5期336-339,共4页Henan Journal of Preventive Medicine

摘　　要：目的了解遂宁市餐饮从业人员致病菌带菌状况,为食源性疾病的预防和控制提供科学依据。方法依据四川省《食源性有害因素监测方案》的要求,采集餐饮从业人员手表面拭子和粪便或者肛拭子进行食源性致病菌的检测。结果餐饮从业人员食源性致病菌带菌率为31.49%,致病菌的检出中以金黄色葡萄球菌的检出率最高为21.16%;2014和2015年致病菌检出率分别为22.80%和22.22%,检出率差异无统计学意义(χ2=0.014,P>0.05);不同类别的餐饮单位和不同类别的样本致病菌检出率差异均无统计学意义(χ2=0.437、χ2=2.734,P均>0.05);不同工种和性别的餐饮从业人员致病菌带菌率差异有统计学意义(χ2=17.393、χ2=10.167,P<0.05)。结论 2014-2015年遂宁地区餐饮从业人员金黄色葡萄球菌的带菌状况严重,建议相关部门增加餐饮从业人员体检中金黄色葡萄球菌项目的检测,减少食品加工中"人为"因素的污染。Objective The study of the food-borne pathogenic bacteria Carrying status among catering employees in Suining was to provide scientific reference for the prevention and control of food-borne diseases.Methods According to the requirements of Sichuan province ＂food-borne harmful factors monitoring program＂,which requires to detect food-borne pathogenic bacteria by collecting the stool or anal swab and hand surface swabs of catering employees.Results Catering employees food-borne pathogenic bacteria bearing rate was at 31.49 %.The detection of the pathogenic bacteria,of which the Staphylococcus aureus was founded at 21.16 %;The detection rate of pathogens was 22.80 % and 22.22 % respectively in the 2014 and 2015 years, and the difference was not statistically significant（χ2=0.014,P〈0.05）. Different types of catering units and different types of pathogens, there was no significant difference between the two groups（χ2=0.437,χ2=2.734,P〈0.05）;different types and genders of the catering Employees of the pathogenic bacteria carrying rate was statistically significant（χ2=17.393,χ2=10.167,P〈0.05,P〈0.05）.Conclusions In 2014-2015,the status of Staphylococcus aureus bearing rate among the employees was serious,suggest that the relevant departments to increase the detection of the Staphylococcus aureus in the medical examination of the catering employees,reducing the pollution of man-made factors in food processing.

关 键 词：食源性致病菌 带菌率 餐饮从业人员 

分 类 号：R155.65[医药卫生—营养与食品卫生学]