2021年河南省荥阳市餐饮食品及环境中单核细胞增生李斯特菌污染状况  

Contamination status of Listeria monocytogenes in catering food and environment in Xingyang city,Henan province in 2021

作　　者：杨丽娟 炊慧霞[2] 徐丽冉 秦洁 张秀丽[2] YANG Lijuan;CHUAN Huixia;XU Liran;QIN Jie;ZHANG Xiuli(Xingyang Center for Disease Control and Prevention,Xingyang,Henan 450100,China;Henan province Center for Disease Control and prevention)

机构地区：[1]荥阳市疾病预防控制中心检验科,河南荥阳450100 [2]河南省疾病预防控制中心

出　　处：《现代疾病预防控制》2023年第10期803-806,共4页MODERN DISEASE CONTROL AND PREVENTION

摘　　要：目的通过了解2021年荥阳市餐饮食品及环境中单核细胞增生李斯特菌(LM)污染状况,发现高污染风险食品及环境,探索关键控制环节,从而采取措施,降低该菌引起的食源性疾病的发生率。方法对2021年荥阳市5类524份餐饮食品和750份环境样品按照GB4789.30-2016国家标准《食品微生物学检验单核细胞增生李斯特氏菌检验》进行检测,统计LM检出率,分析不同餐饮食品类别、餐饮业态、后厨环境LM污染情况。结果2021年共抽检食品样品524份和后厨环境样品750份,63份食品样品检出LM,总检出率为12.02%,不同食品类别LM检出率差异无统计学意义(χ^(2)=9.274,P>0.05);肉与肉制品中LM检出率较高的依次为生畜/禽肉中冻肉(40.91%)和冷冻肉糜制品(37.50%)、动物性水产品中生食/半生食(21.21%)、熟肉制品中肉灌肠类(16.67%),不同类别的肉与肉制品比较,差异有统计学意义(χ^(2)=8.869,P<0.05)。特大型/大型餐馆1家检出LM(1份阳性样本),检出率为3.45%,中型/小型餐馆13家检出LM(22份阳性样本),检出率为4.39%,快餐店8家检出LM(27份阳性样本),检出率为11.94%,小吃店6家检出LM(13份阳性样本),检出率为9.38%,食堂与饮品店无LM检出,快餐店检出率高于中型/小型餐馆(χ^(2)=5.711,P<0.05);后厨环境样品中LM检出率较高的分别为冰箱(33.85%)、地面(12.16%)、操作台(10.28%),不同后厨环境LM检出率差异有统计学意义(χ^(2)=93.929,P<0.05)。结论2021年荥阳市餐饮食品及环境受到LM污染,其中肉灌肠类、凉拌菜污染率较高,快餐店、小吃店等类型餐馆污染率较高,应加强对此类高风险食品及快餐店、小吃店等重点场所的监测与监管,以防控LM所致食源性感染疾病。Objective To investigate the contamination status of Listeria monocytogenes(LM)in catering food and environment in Xingyang city in 2021,find the food and environment of high contamination risk and explore the key control links,so as to take measures to reduce the incidence rate of foodborne diseases caused by LM.Methods In total,524 catering food samples of 5 categories and 750 environmental samples in Xingyang city in 2021 were collected for detection in accordance with national standard GB4789.30-2016 Food Microbiology Test for Listeria Monocytogenes.The detection rate of LM was statistically analyzed,and the LM contamination status by different catering food categories,catering and kitchen environment were analyzed.Results In 2021,a total of 524 food samples and 750 kitchen environment samples were collected.A total of 63 food samples had LM detected,with the overall detection rate of 12.02%.There was no statistical significance in overall detection rate of LM among different food categories(χ^(2)=9.274,P>0.05),The LM detection rates in meat was relatively high,with livestock/poultry of frozen meat at 40.91%,followed by frozen minced meat products(37.50%),raw/semi-raw animal aquatic products(21.21%),cooked meat products of meat sausages(16.67%).The differences between different categories of meat and meat products were statistically significant(χ^(2)=8.869,P<0.05).LM(1 positive sample)was detected in 1 super large/large restaurant,with the detection rate of 3.45%;LM(22 positive samples)was detected in 13 medium-sized/small restaurants,with the detection rate of 4.39%;LM(27 positive samples)was detected in 8 fast food restaurants,with the detection rate of 11.94%;LM(13 positive samples)was detected in 6 snack bar,with the detection rate of 9.38%;no LM was detected in canteens and beverage stores,and the detection rate in fast food restaurants was higher than that in medium-sized/small restaurants(χ^(2)=5.711,P<0.05).The higher detection rates of LM in kitchen environment samples were found in refrigerators(

关 键 词：餐饮 食品污染 食源性疾病 单核细胞增生李斯特菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]