2013—2016年盐城市食源性致病菌监测结果  

Monitoring results of foodborne pathogens in Yancheng City from 2013-2016

作　　者：郜明明[1] 陆金凤[1] 吴巨飞[1] GAO Ming-ming;LU Jin-feng;WU Ju-fei(Department of Food Safety,Environmental Hygiene and School Health,Yaacheng Center for Disease Control and Prevention,Yancheng Jiangsu,224002,Chin)

机构地区：[1]盐城市疾病预防控制中心食品安全环境卫生与学校卫生科,江苏盐城224002

出　　处：《职业与健康》2018年第15期2060-2063,共4页Occupation and Health

摘　　要：目的了解盐城市食源性致病菌的污染情况,确定危害因素的分布和可能来源,为开展食品安全风险评估和标准制定、修订及跟踪评价提供科学依据。方法按照《江苏省食源性致病菌工作手册》,对7项食源性致病菌进行分离与鉴定。结果共检测食品样品964份,检出致病菌105份,总检出率为10.89%。其中金黄色葡萄球菌52份,单核细胞增生李斯特菌9份,蜡样芽胞杆菌30份,沙门菌8份,铜绿假单胞菌4份,阪崎肠杆菌2份。不同种类食品检测显示,金黄色葡萄球菌主要检出于流动早餐(35.00%)、街头流动快餐(11.43%)中,单核细胞增生李斯特菌主要检出于生肉制品(3.88%)、熟肉制品(2.08%)中,蜡样芽胞杆菌主要检出于流动早餐(45.00%)中。结论 2013—2016年盐城市流动早餐、街头流动快餐、肉与肉制品污染较为严重,应加强监督管理。[Objective] To understand the contamination of foodborne pathogens in Yancheng City, determine the distribution and potential pathogenic sources of harmful factors, and provide the scientific information for food safety risk assessment, standards formulation, revision and tracking evaluation. [Methods] Seven food-borne pathogens were isolated and identified according to the requirements of Jiangsu manual for monitoring foodborne pathogens. [Results] Among 964 samples, 105 strains of food-borne bacterial pathogens were detected with the total detection rate of 10.89%, including 52 strains of Staphylococcus aureus, 9 strains of Listeria moncytogenes, 30 strains of Bacillus cereus, 8 strains of Salmonella, 4 strains of Psedomonas aeruginosa, and 2 strains of Enterobacter sakazakii. The detection showed that the Staphylococcus aureus were mainly found in shifting breakfast （35.00%） and street fast food （11.43%）, Listeria moncytogenes were main[y found in raw meat products （3.88%） and cooked meat products （2.08%）, and Bacillus cereus were mainly found in shifting breakfast （45.00%）. [Conclusion] The contamination of foodborne pathogens is serious in shifting breakfast , street fast food, meat and meat products in Yancheng City from 2013-2016, and it is necessary to strengthen supervision and management.

关 键 词：食源性致病菌 食品安全 风险评估 

分 类 号：R155.31[医药卫生—营养与食品卫生学]