2015～2018年玉溪市售肉及肉制品细菌性污染状况调查  

Investigation on bacterial contamination of meat and meat products sold in Yuxi from 2015 to 2018

作　　者：吴林蔚 郑超 陶婷婷 马惘卿 向正华[1] 李旭东[1] 王铁程 薛亚东[1] 包蕾[1] WU Lin-Wei;ZHENG Chao;TAO Ting-Ting;MA Wang-Qing;XIANG Zheng-Hua;LI Xu-Dong;WANG Tie-Cheng;XUE Ya-Dong;BAO Lei(Yuxi Center for Disease Control and Prevention,Yuxi 653100,China;Laboratory o f Food Quality and Safety-State Key Laboratory Cultivation Base o f Ministry o f Science and Technology,Nanjing 210014,China)

机构地区：[1]玉溪市疾病预防控制中心,玉溪653100 [2]江苏省食品质量安全重点实验室一省部共建国家重点实验室培育基地,南京210014

出　　处：《食品安全质量检测学报》2019年第22期7682-7693,共12页Journal of Food Safety and Quality

摘　　要：目的调查2015~2018年玉溪市售肉及肉制品的细菌性污染状况。方法采用国家标准方法对161份2015~2018年玉溪市售肉及肉制品进行细菌总数、大肠埃希氏菌、致泻大肠埃希氏菌、金黄色葡萄球菌、沙门氏菌、单核细胞增生李斯特氏菌、空肠弯曲菌、小肠结肠炎耶尔森氏菌及产气荚膜梭菌检测分析,结果本次调查的161件肉及肉制品中,单核细胞增生李斯特氏菌、沙门氏菌、金黄色葡萄球菌和空肠弯曲菌的总检出率依次为2.91%、9.68%、7.14%和5.22%;冷却肉类生肉制品的致病菌检出率最高(37.04%),与其他肉类制品的检出率间有显著性差异(P<0.05);同一细菌性污染物指标,在不同季度的检出率差异均无统计学意义(/>>0.05);食源性致病菌中金黄色葡萄球菌超标率最高(28.57%);城市肉类样品检出率略高于农村;致病菌在流通环节的总检出率高于餐饮服务环节,其差异均无统计学意义(P>0.05);研究中的6种动物性肉类样品的细菌性污染状况不一,其检出率间存在显著性差异(P<0.05)。结论2015-2018年玉溪市售肉类制品中细菌性污染较为严重,应进一步加强相关产品的全过程监管。Objective To investigate the bacterial contamination conditions of meat and meat products sold inYuxi city from 2015 to 2018. Methods The total bacteria, Escherichia coli, diarrhea Escherichia co/i,Staphylococcus aureus, Salmonella, and Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica andClostridium perfringens of 161 samples of meat and meat products sold in Yuxi city from 2015 to 2018 were detectedand analyzed by national standard method. Results The detection rates of Listeria monocytogenes^ Salmonella,Staphylococcus aureus and Campylobacter jejuni in 161 pieces of meat products surveyed in Yuxi were 2.91%,9.68%, 7.14% and 5.22%, respectively. The highest detection rate of pathogenic bacteria was found in chilled raw meat products (37.04%), which was significant difference between the detection rate and that of other meat species(P<0.05). There was no statistically significant difference in the detection rate of the same bacterial pollutants indifferent quarters (P>0.05). Staphylococcus aureus had the highest over-standard rate among food-bome pathogens(28.57%). City meat samples detection rate was slightly higher than the countryside, pathogenic bacteria in thecirculation of the total detection rate was higher than that of catering and service industry, and their differences hadno statistical significance (P>0.05). Bacterial contamination status of 6 animal meat samples in the study wasdifferent, with significant difference in detection rate (P<0.05). Conclusion The bacterial contamination of meatproducts sold in Yuxi city in 2015-2018 is more serious, and the whole process supervision of related products shouldbe further strengthened.

关 键 词：肉及肉制品 细菌性污染 金黄色葡萄球菌 空肠弯曲菌 沙门氏菌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]