2017年北海市食品中食源性致病菌监测与分析  

Monitoring and analysis of food-borne pathogenic bacteria in Beihai in 2017

作　　者：陈昭禄 蔡昭宁 白海涛[1] 李师勤[1] 胡小婷 郭波 CHEN Zhao-lu;CAI Zhao-ning;BAI Hai-tao;LI Shi-qin;HU Xiao-ting;GUO Bo(Beihai Center for Disease Control and Prevention,Beihai,Guangxi 536000,China)

机构地区：[1]北海市疾病预防控制中心

出　　处：《中国卫生检验杂志》2019年第16期2017-2019,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解北海市市售食品中食源性致病菌的污染情况,为食源性疾病的预防与控制提供一定的理论支持。方法根据《2017年国家食品污染和有害因素风险监测工作手册》和《食品安全国家标准》,对290份食品样品进行副溶血性弧菌、创伤弧菌、致泻性大肠埃希菌、蜡样芽胞杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌、沙门菌、霍乱弧菌、空肠弯曲菌等项目检测。结果 290份样品总检出率为49.7%,共得到菌株189株。在9种致病菌中,副溶血性弧菌检出率最高,为71.8%,创伤弧菌为34.6%。不同的食品种类中,贝类检出率为81.4%,糕点类为27.8%,熟食为13.3%,自制饮品为9.7%,果蔬为8.7%,酸奶为8.3%。结论北海市市售食品存在食源性致病菌污染的情况,应加强相应的食品卫生监督,采取必要的防控措施,以降低食品安全风险。Objective To understand the contamination by food-borne pathogenic bacteria in Beihai, so as to provide theoretical support for the prevention and control of foodborne diseases. Methods According to the Handbook of National Surveillance on Food-borne Pathogenic Bacteria in 2017 and National Standards for Food safety, 290 samples of food were conducted for the detection of 7 kinds of food-borne pathogenic bacteria, including Vibrio parahaemolyticus, vibrio vulnificus, diarrheagenic Escherichia coli, Bacillus cereus, Staphylococcus aureu, Listeria monocytogene, Salmonella, Vibrio cholera, Campylobacter jejuni. Results The total detection rate of 290 samples was 49.7%, and 189 strains were obtained. The detection rate of Vibrio parahaemolyticus was the highest in 9 kinds of pathogenic bacteria(71.8%), and that of Vibrio cholera was 34.6%. Among the different food types, the detection rate in shellfish, cakes, cooked food, homemade drinks, fruits and vegetables, yogurt was respectively 81.4%, 27.8%, 13.3%, 9.7%, 8.7%, 8.3%. Conclusion Foodborne pathogens are contaminated in foods marketed in Beihai City. Food hygiene supervision should be strengthened, and necessary prevention and control measures should be taken to reduce food safety risks.

关 键 词：食品安全 食源性致病菌 监测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]