2015—2020年山东省临沂市市售食品中致病菌监测结果及病原谱分析  

Surveillance results and spectrum analysis of foodborne pathogenic bacteria recovered from retail foods in Linyi of Shandong Province,2015-2020

作　　者：李成伟 左亚凡 刘祥亮 高远 张晓妮 季圣翔[1] 尹德清[1] LI Chengwei;ZUO Yafan;LIU Xiangliang;GAO Yuan;ZHANG Xiaoni;JI Shengxiang;YIN Deqing(Linyi City Center for Disease Control and Prevention,Linyi,Shandong 276000,China)

机构地区：[1]临沂市疾病预防控制中心,山东临沂276000

出　　处：《现代疾病预防控制》2025年第2期103-109,共7页MODERN DISEASE CONTROL AND PREVENTION

摘　　要：目的 了解临沂市市售食品中食源性致病菌的污染现状及病原谱特征,为食品风险评估及食源性疾病防控提供科学依据。方法 2015—2020年共采集临沂市19类1 344份市售食品样品,依据《山东省食品污染物和有害因素风险监测手册》要求,对沙门菌、副溶血性弧菌、致泻大肠埃希菌等11种致病菌进行监测,对检出致病菌通过血清学、分子生物学实验分析病原学特征。结果 1 344份市售食品样品中,检出致病菌样本302份,总检出率为22.47%。副溶血性弧菌检出率居前3位的依次为海水鱼产品53.01%(44/83)、双壳贝类44.00%(22/50)、淡水鱼产品23.00%(49/213);其他食品中致病菌检出率较高的为生禽肉中沙门菌30.59%(26/85),生畜肉中单核细胞增生李斯特菌24.00%(12/50);地方特色产品煎饼中蜡样芽孢杆菌检出率为36.36%(40/110),冲调谷物类中克罗诺杆菌检出率为30.00%(9/30)。水产品(海水鱼、淡水鱼、双壳贝类)、生畜肉、生禽肉、冲调谷物类中发现两种及以上致病菌。血清学、分子生物学实验结果显示,20.00%(7/35)沙门菌为感染人常见血清型,1.77%(2/113)副溶血性弧菌及100.00%(15/15)致泻大肠埃希菌存在可感染人毒力基因,存在较高致病风险。结论 临沂市市售食品中存在不同程度的致病菌污染,水产品、生肉类、冲调谷物类及当地特色煎饼产品中致病菌污染较为严重,建议加强这4大类食品监督管理,降低食源性疾病事件的发生风险。Objective To assess the contamination levels and pathogen spectrum of foodborne pathogens in retail foods in Linyi City, Shandong Province, from 2015 to 2020, so as to provide scientific foundation for food risk assessment and the prevention and control of foodborne diseases. Methods In accordance with the Shandong Provincial Food Safety Risk Monitoring Guidelines, a total of 1 344 food samples across 19 categories were collected. Surveillance was conducted for 11 types of pathogenic bacteria,including salmonella, Vibrio Parahaemolyticus, and Diarrheagenic Escherichia coli. Results Out of 1 344 samples, 302 were found to contain pathogenic bacteria, resulting in an overall detection rate of 22.47%. The highest detection rate was observed for Vibrio parahaemolyticus in seafood, with a rate of 53.01%(44/83). Other high detection rates included Vibrio parahaemolyticus in bivalve shellfish(44.00%,22/50), Bacillus cereus in local specialty pancakes(36.36%, 40/110), Salmonella in raw poultry meat(30.59%, 26/85), Cronobacter in punching grain products(30.00%, 9/30), Listeria monocytogenes in raw animal meat(24.00%,12/50), and Vibrio parahaemolyticus in freshwater fish products(23.00%, 49/213). Multiple pathogenic bacteria contaminations were identified in aquatic products(marine fish, freshwater fish, bivalve shellfish), raw livestock meat, raw poultry meat, and punching grain products. Further characterization of virulence genes and serotypes revealed that 20.00%(7/35) of Salmonella were common human-infecting serotypes, while 1.77%(2/113) Vibrio parahaemolyticus and 100.00%(15/15) Diarrheagenic Escherichia coli possessed virulence genes capable of infecting humans. Conclusions There are varying levels of pathogenic bacteria contamination in the retail foods sold in Linyi. Contamination is particularly significant in aquatic products, raw meats,punching grain products, and local specialty pancake products. Enhanced supervision and management of these food categories are necessary to reduce the incidence of foodborne di

关 键 词：致病菌 病原谱 市售食品 风险监测 食源性疾病 

分 类 号：R155.31[医药卫生—营养与食品卫生学]