潍坊市生菜中食源性致病菌污染状况分析  

Analysis on Foodborne Pathogens Contamination in Lettuce in Weifang

作　　者：汪忆梦 郝晓艳[1] 李东英[1] WANG Yimeng;HAO Xiaoyan;LI Dongying(Weifang Disease Control and Prevention Center,Weifang 261061,China)

机构地区：[1]潍坊市疾病预防控制中心,山东潍坊261061

出　　处：《食品安全导刊》2025年第1期144-147,共4页China Food Safety Magazine

基　　金：潍坊市科技发展计划项目“潍坊市生食蔬菜样品中致病菌分布及特征分析”(2023YX090)。

摘　　要：目的:了解潍坊市生菜生产消费全过程各个环节中食源性致病菌的污染状况,为掌握基线数据和风险预测预警提供依据。方法:采集潍坊市生菜种植、流通和餐饮环节中生菜样本进行沙门菌、致泻大肠埃希氏菌和单增李斯特菌的分离鉴定。结果:202份样品中检出致病菌17份,检出率为8.42%。其中致泻大肠埃希氏菌检出率最高(6.44%),以肠集聚性黏附性大肠埃希菌(Enteroadhesive Escherichia coli,EAEC)为主(86.67%)。其次为沙门菌(1.49%)和单增李斯特菌(0.99%)。流通环节检出率最高(11.88%),其次为餐饮环节(5.81%),不同采样环节检出率略有差别(χ^(2)=2.906,P>0.05)。不同采样地点检出率差异较大,有统计学意义(χ^(2)=17.606,P<0.01)。第三季度检出率明显高于第四季度,两者差异有统计学意义(χ^(2)=5.630,P<0.05)。不同生菜品种检出率差异有统计学意义(χ^(2)=8.694,P<0.05),以直立生菜检出率最高(33.33%,2/6),其次为皱叶生菜(10.48%)。结论:潍坊市生菜中存在一定程度的致病菌污染,尤其是流通和餐饮环节较为严重。有关部门应加强市场监督,提升食品从业人员食品安全意识,降低感染风险。Objective:To understand the contamination status of foodborne pathogens in various links of the whole process of lettuce production and consumption in Weifang,and provide a basis for mastering baseline data and risk prediction and early warning.Method:Lettuce were collected from lettuce cultivation,distribution and catering processes in Weifang for detection of Salmonella,diarrheal Escherichia coli and Listeria monocytogenes.Result:Pathogenic bacteria were detected in 17 out of 202 samples with a detection rate of 8.42%.Diarrheal Escherichia coli was detected at the highest rate(6.44%),dominated by EAEC(86.67%).This was followed by Salmonella(1.49%)and Listeria monocytogenes(0.99%).The highest detection rate was the circulation sector(11.88%),followed by the catering sector(5.81%).There was slightly difference between different sampling links(χ^(2)=2.906,P>0.05).There was significant difference among different sampling places(χ^(2)=17.606,P<0.01).The detection rate was significantly higher in the third quarter than in the fourth quarter,and the difference was statistically significant(χ^(2)=5.630,P<0.05).There was significant difference between different lettuce varieties(χ^(2)=8.694,P<0.05),and the highest detection was 33.33%in upright lettuce,followed by 10.48%wrinkled leaf lettuce.Conclusion:There is a certain degree of contamination of pathogenic bacteria in lettuce in Weifang,especially the circulation and catering links are more serious.Relevant departments should strengthen market supervision,enhance food safety awareness of food workers,and reduce the risk of infection.

关 键 词：生菜 过程监测 食源性致病菌 污染 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]