2011年—2020年平顶山市食品中食源性致病菌检测结果分析  

Analysis of detection results of food-borne pathogenic bacteria in food of Pingdingshan City from 2011 to 2020

作　　者：王轶[1] 宋秋坤[1] 罗学东[1] 石岩 李艳艳[1] WANG Yi;SONG Qiu-kun;LUO Xue-dong;SHI Yan;LI Yan-yan(Clinical Laboratory,Pingdingshan Municipal Center for Disease Control and Prevention,Pingdingshan,Henan 467001,China)

机构地区：[1]平顶山市疾病预防控制中心检验科,河南平顶山467001

出　　处：《中国卫生检验杂志》2022年第7期888-892,共5页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解平顶山市主要食品中食源性致病菌污染状况,以便采取相应的预防与控制措施。方法采集平顶山市食品1621份,进行沙门菌、金黄色葡萄球菌等8种食源性致病菌检测。结果1621份样品中检出食源性致病菌84株,总检出率为5.18%,其中沙门菌26株、蜡样芽胞杆菌20株。在监测的八类食品中以生(禽、畜)肉制品致病菌检出率为最高(10.53%)。不同季度中以第三季度检出率最高(7.87%),差异有统计学意义(χ^(2)=60.696,P<0.01)。在不同场所间采样致病菌检出率差异有统计学意义(χ^(2)=11.413,P<0.05)。散装食品致病菌总检出率高于定型包装,差异有统计学意义(χ^(2)=29.822,P<0.001)。结论平顶山市多种食品中存在着不同食源性致病菌污染情况,存在发生食源性疾病的可能性,要及时发现食品安全隐患,防止食源性疾病的发生。Objective To understand the pollution of pathogenic bacteria in main food in Pingdingshan City to take corresponding prevention and control measures.Methods A total of 1621 food samples from Pingdingshan City were collected for the detection of eight food-borne pathogenic bacteria,such as Salmonella and Staphylococcus aureus.Results A total of 84 foodborne pathogenic bacteria were detected in 1621 samples with a total detection rate of 5.18%,including 26 strains ofSalmonella and 20 strains ofBacillus cereus.The detection rate of pathogenic bacteria in raw(poultry and livestock)meat products was the highest(10.53%).The highest detection rate was the highest in the third quarter(7.87%)in the different quarters,and the differences were statistically significant(χ^(2)=60.696,P<0.01).There was statistical significance on the differences in the detection rate of pathogenic pathogens among sampling sites(χ^(2)=11.413,P<0.05).The overall detection rate of bulk food pathogenic bacteria was higher than in stereotyped packaging and the difference was statistically significant(χ^(2)=29.822,P<0.001).Conclusion There are different kinds of food in Pingdingshan City and the possibility of foodborne diseases.We should find food safety risks in time to prevent the occurrence of foodborne diseases.

关 键 词：食品 食源性致病菌 检测分析 食源性疾病 

分 类 号：R155.5[医药卫生—营养与食品卫生学]