北京市昌平区即食食品中食源性致病菌检测结果分析  

Analysis of Monitoring Results of Foodborne Pathogens in Ready-to-eat Food Samples in Changping District of Beijing

作　　者：闻艳红[1] 徐代庆[1] 李楠[1] 刘毅[1] 吴宇情 陈奥 李东迅[1] Wen Yanhong;Xu Daiqing;Li Nan;Liu Yi;Wu Yuqing;Chen Ao;Li Dongxun(Changping Center for Disease Control and Prevention,Beijing 102200)

机构地区：[1]北京市昌平区疾病预防控制中心,北京102200

出　　处：《粮食科技与经济》2022年第3期90-92,共3页Food Science And Technology And Economy

摘　　要：了解北京市昌平区即食食品中食源性致病菌污染状况,为其安全风险评估和监管提供科学依据。采集样品共计806件,按照《国家食品污染物和有害因素风险监测工作手册》要求进行食源性致病菌检测。结果表明:806件样品检出5种食源性致病菌共计15株,总检出率为1.86%。金黄色葡萄球菌检出率最高,单核细胞增生李斯特氏菌次之。不同食品种类致病菌检出率差异无统计学意义(χ^(2)=9.111,P=0.167),流通环节与餐饮服务环节致病菌检出率差异无统计学意义(χ^(2)=0.801,P=0.371)。北京市昌平区即食食品存在食源性致病菌污染,应加强对即食食品卫生状况的监管,防止食源性疾病的暴发流行。This paper aims to understand the contamination status of foodborne pathogens in ready-to-eat food in Changping district of Beijing,and to provide a scientific basis for food safety risk assessment and supervision.A total of 806 food samples were collected for monitoring foodborne pathogens according to the standard operating procedures in the Manual for China National Food Contamination and Harmful Factors Risk Monitoring and the Microbiological Examination of Food Hygiene.Results showed that a total of 15 strains of 5 kinds pathogenic bacteria were detected in 806 food samples,with a total positive rate of 1.86%.The detection rate of Staphylococcus aureus was the highest,followed by Listeria monocytogenes.The difference was no significance in the detection rate of pathogens among different food types(χ^(2)=9.111,P=0.167).The difference was no significance in the detection rate of pathogens in food circulation and catering service(χ^(2)=0.801,P=0.371).There are still some contamination of foodborne pathogens in ready-to-eat food in Changping district of Beijing.Measures should be taken to strengthen the supervision of the hygienic condition of ready-to-eat food,which could help to prevent the outbreaks of foodborne diseases.

关 键 词：即食食品 食源性致病菌 检测 

分 类 号：TS201.6[轻工技术与工程—食品科学]