2010年上海市市售食品中食源性致病菌监测结果分析

目的掌握上海市市售食品中食源性致病菌污染状况。方法在全市监测网点抽检各类食品,开展沙门菌等11种食源性致病菌的监测。结果各类食品中食源性致病菌总体检出率为7.6%,检出食源性致病菌的食品包括剩饭(25.0%)、生禽肉(21.7%)、生畜肉(19.0%)、水产品(14.4%)、餐饮即食食品(4.5%)和速冻熟制米面制品(1.7%)。其中,海产品中的副溶血性弧菌、生禽肉中单增李斯特菌、生猪产品中的沙门菌的检出率分别为21.0%,19.8%和11.6%,是本市食源性致病菌风险来源的主要食品品种和项目。熟食卤味、乳制品、鸡蛋、生食蔬菜、冷饮饮料、糕点、非发酵豆制品等食品均未检出食源性致病菌。结论上海市部分市售食品,特别是部分生食品中食源性致病菌仍有一定的检出率,食品加工过程仍应采取烧熟煮透、防止交叉污染等针对性措施,以提高食品安全性。

Analysis on monitoring data of pathogenic bacteria contamination in food from Shanghai markets in 2010

Objective To understand the contaminating characteristics of pathogenic bacteria in food from Shanghai markets.Methods To get the food samples in Shanghai food monitoring points randomly in 2010 and detect 11 pathogenic bacteria including Salmonella,Vibrio parahaemolyticus and so on.Results The total positive ratio of pathogenic bacteria in food samples account for 7.6%.The mainly food categories polluted by pathogenic bacteria are left-over rice food(25.0%),raw poultry meat(21.7%),raw livestock meat(19.0%),raw seafood(14.4%),ready-to-eat food(4.5%) and quick-frozen boiled food made of glour(1.7%).In addition,Vibrio parahaemolyticus in seafood(21.0%),Lister monocytogene in raw pourtry meat(19.8%) and Salmonella in raw pork(11.6%) are the mainly pathogenic bacteria combinations which may cause food-borne diseases,and cooket meat,milk products,raw eggs,ready-to-eat vegetable without cooking,frozen drinks,pastry and non-fermented bean products were negative in detecting pathogenic bacteria in 2010.Conclusion Some food,especially some raw products in Shanghai markets can be polluted by pathogenic bacteria.Thoroughly cooking and preventing cross-contamination need to be done to improve food safety.