天津地区黄瓜中风险性食源性致病菌污染水平分析  

Analysis of Contamination Level of Risk Foodborne Pathogens in Cucumber in Tianjin Area

作　　者：于海涛[1] 刘娜[1] 李瑞环 徐石勇[1] 黄凤军 赵新[1] YU Haitao;LIU Na;LI Ruihuan;XU Shiyong;HUANG Fengjun;ZHAO Xin(Institute of Germplasm Resources and Biotechnology,Tianjin Academy of Agricultural Sciences,Tianjin,300381,China;Institute of Product Quallity Supervision and Testing,Dongli District of Tianjin,Tianjin 300300,China)

机构地区：[1]天津市农业科学院种质资源与生物技术研究所,天津300381 [2]天津市东丽区产品质量监督检验所,天津300300

出　　处：《天津农业科学》2022年第11期61-65,71,共6页Tianjin Agricultural Sciences

基　　金：2017年国家农产品病虫害残余物风险评估项目(GJFP201701302);2018年国家农产品质量安全风险评估项目(GJFP201801304);2019年国家农产品质量安全风险评估项目(合同编号:GJFP201900502)。

摘　　要：为掌握天津地区黄瓜中食源性致病菌的污染情况,2017—2019年随机从基地和市场环节采集158份黄瓜样本和38份环境交叉污染样本,对其进行沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌及大肠杆菌O157:H7的检测。结果表明:158份黄瓜样本中检出3份食源性致病菌,其中金黄色葡萄球菌检出比例为2/158,沙门氏菌检出比例为1/158,38份环境交叉污染样本均为检出。由于国内外暂未发布实施沙门氏菌的定量检测标准,本试验仅对有定量检测标准的金黄色葡萄球菌进行研究。通过设置黄瓜中金黄色葡萄球菌QMRA污染水平分析,得出结论贮藏温度与最终污染量/概率分布的相关性最大。因此,建议黄瓜在购买后,应注意低温保存,以有效保证居民的食用安全。In order to understand the contamination of foodborne pathogenic bacteria in cucumbers in Tianjin area,158 cucumber samples and 38 environmental cross-contamination samples were randomly collected from base and market from 2017 to 2019,and detected for Salmonella,Staphylococcus aureus,Listeria monocytogenes and Escherichia coli O157:H7.The results showed that three foodborne pathogens were detected in 158 cucumber samples,among which the proportion of Staphylococcus aureus was 2/158,and the proportion of Salmonella was 1/158.38 samples of environmental cross-contamination were all detected.Since there is no quantitative detection standard for Salmonella at home and abroad,this study only studied Staphylococcus aureus with quantitative detection standard.By setting the QMRA contamination level of Staphylococcus aureus in cucumber,it was concluded that the storage temperature had the greatest correlation with the final contamination amount/probability distribution.Therefore,it is suggested that cucumber should be stored at low temperature after purchase to effectively ensure the food safety of residents.

关 键 词：黄瓜 金黄色葡萄球菌 污染水平分析 贮藏温度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]