安徽省2016-2018年餐饮食品食源性致病菌监测结果分析  

Surveillance and analysis of food-borne pathogens in catering food during 2016-2018 in Anhui Province

作　　者：崔杰[1] 孟灿[1] 陈志飞[1] 李卫东[1] CUI Jie;MENG Can;CHEN Zhi—fei;LI Wei-dong(Anhui Provincial Center for Disease Control and Prevention,Hefei 230601,Anhui,China)

机构地区：[1]安徽省疾病预防控制中心,安徽合肥230601

出　　处：《安徽预防医学杂志》2020年第6期411-414,共4页Anhui Journal of Preventive Medicine

摘　　要：目的了解安徽省餐饮食品食源性致病菌污染现状,为强化餐饮食品监管和预防食源性疾病发生提供科学依据。方法根据《安徽省2016-2018年食品安全风险监测方案》中样品采集和检测要求,2016-2018年共采集9类餐饮食品1314份,每份食品样品检测蜡样芽孢杆菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌以及沙门氏菌,分析致病菌检出率。结果2016-2018年安徽省共检测餐饮食品1314份,食源性致病菌总检出率为9.44%,不同年份检出率差异有统计学意义(χ^(2)=19.344,P<0.001),以2018年检出率最高;检测的4种致病菌,以蜡样芽孢杆菌检出率最高,为7.84%,沙门氏菌检出率最低,为0.38%;不同餐饮食品食源性致病菌检出率以盒饭最高(18.64%);不同食品检测率最高的致病菌不一样,差异具有统计学意义(P<0.001),蜡样芽孢杆菌在盒饭中检出率最高,达16.95%,金黄色葡萄球菌在中式凉拌菜中检出率最高,为1.88%,单核细胞增生李斯特氏菌在寿司中检出率最高,为3.39%,沙门氏菌在热菜中检出率最高,为0.95%;餐饮食品样品以网店食品食源性致病菌检出率最高,为17.25%,快餐店/小吃店/饮品店检出率最低,为2.00%。结论安徽省餐饮食品存在不同程度食源性致病菌污染现象,应加强此类食品的卫生监管,防止食源性疾病的发生。Objective To investigate the contamination of food-borne pathogens in catering food in Anhui province,so as to provide scientific basis for control and prevention of food-borne pathogens and monitoring of catering food.Methods According to the"requirements of sample collection and detection in food safety risk monitoring program of Anhui Province from 2016 to 2018",1314 samples of 9 kinds of catering food were collected from 2016 to 2018.Bacillus cereus,Staphylococcus aureus,Listeria monocytogenes and Salmonella were detected in each food sample,and the detection rate of pathogenic bacteria was analyzed.Results A total of 1314 catering food samples were detected,and the total detection rate of food-borne pathogens was 9.44%.The difference in detection rate of different years have statistically significant(χ^(2)=19.344,P<0.001).The detection rate of Bacillus cereus was 7.84%which was the highest among 4 food-borne pathogens,the detection rate of Salmonella was 0.38%,which was the lowest.The detection rate of box lunch was 18.64%which was the highest among difference catering food.The detection rate of Bacillus cereus in box lunch was found to be the highest(16.95%),the detection rate of Staphylococcus aureus in Chinese salad was the highest(1.88%),the detection rate of Listeria monocytogenes in sushi was the highest(3.39%),and the detection rate of Salmonella in hot dishes was the highest(0.95%).The detection rate of food-borne pathogens in online store was the highest(17.25%)among all of the different sampling locations,and the detection rate of fast food restaurant/snack bar/dinking shop was 2.00%,which was the lowest.Conclusion The results showed that food-borne pathogens contamination in catering food with varying degrees were existed in Anhui,so hygienic supervision on catering food should be strengthened to prevent the occurrence of food-borne diseases.

关 键 词：餐饮食品 食源性致病菌 食品安全 食品风险监测 

分 类 号：R155[医药卫生—营养与食品卫生学]