2016—2020年黑龙江省生肉制品致病菌污染状况监测分析  

Analysis of the monitoring and contamination of pathogenic bacteria in raw meat products in Heilongjiang Province from 2016 to 2020

作　　者：薛成玉[1] 仲伟麒 闫军[1] 郑晓华[1] 董锐[1] 白晶[1] 李鑫[1] XUE Cheng-yu;ZHONG Wei-qi;YAN Jun;ZHENG Xiao-hua;DONG Rui;BAI Jing;LI Xin(Heilongjiang Center for Disease Control and Prevention,Harbin,Heilongjiang 150036,China)

机构地区：[1]黑龙江省疾病预防控制中心,黑龙江哈尔滨150036

出　　处：《中国公共卫生管理》2021年第4期534-536,共3页Chinese Journal of Public Health Management

摘　　要：目的了解2016—2020年黑龙江省生肉制品中致病菌污染状况,为食源性疾病防控提供科学依据,为我省食品安全预警提供可靠数据。方法在黑龙江省13个地市流通环节和餐饮环节采集生禽肉与生畜肉,依据《中华人民共和国国家标准:食品微生物学检验》及《国家食品安全风险监测工作手册》制定的标准,对样本进行多种致病菌检测,并对监测结果进行分析。结果从917份食品中,共检出阳性样品281份,总阳性率为30.64%,其中沙门氏菌、单核细胞增生李斯特氏菌、致泻大肠埃希氏菌、空肠弯曲菌、产气荚膜梭菌、小肠结肠炎耶尔森菌的平均检出率依次为16.28%、15.34%、11.68%、11.55%、6.26%、4.03%。生禽肉制品致病菌平均检出率为40.32%,明显高于生畜肉制品的19.48%,二者之间比较差异有统计学意义(χ^(2)=46.622,P<0.005)。结论黑龙江省生肉制品存在不同程度食源性致病菌污染,尤其是生禽肉制品。为了减少我省食源性疾病的发生,建议有关部门加强肉与肉类制品在包装、贮存、运输和烹饪过程中的监督管控,制定相应措施,保障公众的食品安全和身体健康。Objective To know the contamination situation of pathogenic bacteria in raw meat products in Heilongjiang Province from 2016 to 2020,to provide scientific basis for controlling foodborne diseases and reliable data for food safety early warning.Methods In 13 cities of Heilongjiang Province,raw avian and livestock meats in circulation and catering were collected.Many kinds of pathogenic bacteria were tested according to PRC National Standard:Food Hygiene Microbiological Test and National Food Microbiological Monitoring Manual.Then the monitoring results were identified and analyzed.Results 281 positive samples were detected from 917 food products,the total positive rate was 30.64%.The average detection rate of Salmonella,Listeriamonocytogenes,Diarrhoeal Escherichia coli,Campylobacter jejuni,Clostridium perfringens and Yersinia enterocolitica were 16.28%,15.34%,11.68%,11.55%,6.26%and 4.03%.The average detection rate of pathogenic bacteria of raw avian meat products was 40.32%,which was significantly higher than19.48%of raw livestock meat products(χ^(2)=46.622,P<0.005).Conclusion The raw meat products of Heilongjiang Province were contaminated by pathogenic bacteria with different degrees.In order to reduce the incidence rate of foodborne diseases,the supervision and management of meat products in the process of packaging,storage,transportation and cooking should be strengthened to ensure the food safety and health of the people.

关 键 词：生肉制品 致病菌 污染监测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]