重庆市即食食品中单核细胞增生李斯特菌污染监测及初步风险评估  

Surveillance and preliminary risk assessment of Listeria monocytogenes in ready-to-eat food in Chongqing

作　　者：何源[1,2] 王红 王文斟[1,2] 李志峰 HE Yuan;WANG Hong;WANG Wenzhen;LI Zhifeng(Chongqing Center for Disease Control and Prevention,Chongqing 400042,China;Chongqing Municipal Key Laboratory for High Pathogenic Microbes,Chongqing 400042,China)

机构地区：[1]重庆市疾病预防控制中心,重庆400042 [2]高致病性病原微生物重庆市重点实验室,重庆400042

出　　处：《中国食品卫生杂志》2021年第4期463-468,共6页Chinese Journal of Food Hygiene

基　　金：重庆市卫生健康委医学科研重点项目(2017ZDXM003)。

摘　　要：目的了解重庆市市售即食食品中单核细胞增生李斯特菌(以下简称单增李斯特菌)的污染情况,进行初步风险评估,为预防食源性疾病提供科学依据。方法 2016—2019年对全市39个区县的市售即食食品中的单增李斯特菌进行监测,并用半定量微生物风险评估方法,初步评估重庆市即食食品中单增李斯特菌的风险。结果重庆市2 680份即食食品中单增李斯特菌的检出率为1.77%;中式凉拌菜的单增李斯特菌检出率显著高于熟肉制品、生食水产品和即食豆制品(非发酵)(P<0.05);超市、餐饮单位、农贸市场、便利店的即食食品中单增李斯特菌检出率大致相当(P>0.05);第四季度单增李斯特菌检出率最高(P>0.05);包装形式上,散装食品污染率最高(P<0.05)。重庆市每年预计因食用熟肉制品、中式凉拌菜、生食水产品、即食豆制品(非发酵)引起每百万人口的李斯特菌病的发病例数分别为633.7例、126.1例、2.4例、31.5例。结论重庆市即食食品中存在单增李斯特菌污染,其中熟肉制品致病风险最大。建议对即食食品加工后期采取有效的控制和监测措施,优先开展熟肉制品和中式凉拌菜中单增李斯特菌的定量风险评估研究,以降低潜在危害。Objective To investigate the contamination of Listeria monocytogenes(LM) in ready-to-eat(RTE) food in Chongqing and make a preliminary risk assessment, which would provide scientific basis for the prevention. Methods Two thousand six hundred and eighty food samples were collected from 39 districts and counties of Chongqing and LM testing was carried out according to the national standard. A risk ranger tool was used to make preliminary risk asseeement for LM in RTE food. Results The prevalence of LM in RTE food was 1.77%. The detection rate of LM in Chinese cold dishes was higher than that in cooked meat products, raw aquatic products and RTE bean products(P<0.05). The detection rate of LM in supermarkets, restaurants, farmer’s markets and convenience stores were about the same(P>0.05). The peak season of LM contamination was the fourth season(P>0.05). In the form of packaging, contamination mainly came from bulk food(P<0.05). In Chongqing, the annual incidence of listeriosis caused by consumption of cooked meat products, Chinese cold dishes, raw aquatic products and RTE bean products was estimated to be 633.7 cases, 134.7 cases, 2.4 cases and 31.5 cases per million population respectively. Conclusion The surveillance data showed that LM were existed at different levels in RTE food in Chongqing. Preliminary risk assessment showed the LM risk of cooked meat products was relatively high. It is suggested that effective control and monitoring measures should be taken in the later stage of RTE food processing, and the quantitative risk assessment study of Listeria monocytogenes in cooked meat products and Chinese cold dishes should be given priority to reduce the potential harm.

关 键 词：即食食品 单核细胞增生李斯特菌 污染 风险评估 食品安全 

分 类 号：R155[医药卫生—营养与食品卫生学]