2017-2022年四川省生肉中常见致病菌污染状况调查研究  

Investigation on contamination of common pathogenic bacteria in raw meat in Sichuan Province from 2017 to 2022

作　　者：范春梅 宋阳[1] 张誉[1] 周玉锦 陈文[1] 林黎[1] FAN Chunmei;SONG Yang;ZHANG Yu;ZHOU Yujin;CHEN Wen;LIN Li(Sichuan Center for disease Control and Prevention,Chengdu 610041,Sichuan Province,China)

机构地区：[1]四川省疾病预防控制中心,成都610041

出　　处：《预防医学情报杂志》2024年第4期404-408,417,共6页Journal of Preventive Medicine Information

基　　金：四川省科技计划项目(项目编号:2021YFS0296)。

摘　　要：目的了解四川省生肉中常见致病菌污染水平,为食品安全监管提供参考。方法2017—2022年在四川省采集生禽肉和生畜肉共1763份,按照食品安全国家标准方法检测沙门菌、单核细胞增生李斯特菌、空肠弯曲菌、小肠结肠炎耶尔森菌和致泻大肠埃希菌,利用χ^(2)检验(或Fisher精确检验)进行率的差异比较,以P<0.05为差异有统计学意义。结果沙门菌、单核细胞增生李斯特菌、空肠弯曲菌、小肠结肠炎耶尔森菌和致泻大肠埃希菌总检出率分别为26.65%、9.95%、7.66%、0.40%和1.24%。沙门菌在生禽肉和生畜肉的检出率分别为27.40%和24.11%,鸭肉检出率(36.00%)高于(χ^(2)=11.711,P=0.008)鸡肉(25.70%),猪肉检出率(30.77%)高于(χ^(2)=8.746,P=0.026)牛肉(13.75%);单核细胞增生李斯特氏菌在羊肉中的检出率(30.77%)高于(χ^(2)=13.611,P=0.002)猪肉(5.59%),在冷却肉(13.95%)和冷冻肉(22.48%)的检出率高于(χ^(2)=50.632,P<0.001)鲜肉(6.78%),在超市的检出率(17.00%)高于(χ^(2)=16.723,P=0.004)农贸市场(8.62%);空肠弯曲菌在生禽肉中的检出率(12.60%)高于(χ^(2)=84.318,P<0.001)生畜肉(0.81%),且在生禽肉中的检出率较稳定,为12.22%~13.53%,空肠弯曲菌在鲜肉中的检出率(9.46%)高于(χ^(2)=30.667,P<0.001)冷却肉(0.76%)和冷冻肉(0.85%)。结论四川省生肉中常见致病菌污染较为严重,需连续监测,加强监管。Objective To investigate the contamination levels of common pathogenic bacteria in raw meat in Sichuan Province,and to provide reference methods for food safety supervision.Methods A total of 1763 raw meat samples of poultry and livestock were collected in Sichuan province from2017 to 2022.Salmonella,Listeria monocytogenes,Campylobacter jejuni,Yersinia enterocolitica and Diarrheagenic Escherichia coli were detected according to the national standard method for food safety,χ^(2)test or Fisher's test was used to compare the difference in rates,and the difference P<0.05 was considered statistically significant.Results The detection rates of Salmonella,Listeria monocytogenes,Campylobacter jejuni,Yersinia enterocolitica and Diarrheogenic Escherichia col were 26.65%,9.95%,7.66%,0.40%and 1.24%,respectively.The detection rates of Salmonella in raw poultry and animal meat were 27.40%and 24.11%,respectively.The detection rate of duck(36.00%)was higher(χ^(2)=11.711,P=0.008)than that of chicken(25.70%),and that of pork(30.77%)was higher(χ^(2)=8.746,P=0.026)than that of beef(13.75%).The detection rate of Listeria monocytogenes in mutton(30.77%)was higher(χ^(2)=13.611,P=0.002)than that in pork(5.59%),the detection rate in chilled meat(13.95%)and frozen meat(22.48%)was higher(χ^(2)=50.632,P<0.001)than that in fresh meat(6.78%),and the detection rate in supermarket(17.00%)was higher(χ^(2)=16.723,P=0.004)than that in farmer's market(8.62%).The detection rate of Campylobacter jejuni in raw poultry meat(12.60%)was higher(χ^(2)=84.318,P<0.001)than that in raw poultry meat(0.81%),and the detection rate of Campylobacter jejuni in raw poultry meat was stable(12.22%-13.53%).The detection rate of Campylobacter jejuni in fresh meat(9.46%)was higher(χ^(2)=30.667,P<0.00)than that in chilled meat(0.76%)and frozen meat(0.85%).Conclusions The contamination of common pathogens in raw meat in Sichuan province is serious,and continuous monitoring and supervision should be strengthened.

关 键 词：四川省 生肉 致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]