营养面条生产过程中克罗诺杆菌污染状况与溯源研究

目的调查营养面条生产加工环节中肠杆菌科和克罗诺杆菌的污染状况,对克罗诺杆菌进行溯源研究。方法采集某营养面条生产企业的生产原料、中间产品、环境、设备、人员和终产品等共101份样品,进行肠杆菌科和克罗诺杆菌检测。利用脉冲场凝胶电泳(PFGE)技术对克罗诺杆菌进行分子分型和溯源研究。结果在整个生产过程的样品中,肠杆菌科检出率为53.5%(54/101),其中环境样品的肠杆菌科检出率最高(72.7%,16/22);克罗诺杆菌检出率为29.7%(30/101),其中终产品的克罗诺杆菌检出率最高(50.0%,5/10)。31株克罗诺杆菌分离株共获得20个PFGE带型,多样性较高,经聚类分析可划分为6个簇型。结论营养面条生产加工环节中存在克罗诺杆菌的污染状况,该致病菌污染可能与原料污染有关。克罗诺杆菌的污染问题需要引起食品安全管理部门重视,加强生产加工过程监测,制定有效措施予以控制。

Study on Cronobacter spp. contamination of nutritious noodles and source-tracing of during manufacture process

Objective To investigate Cronobacter spp. and Enterobacteriaceae contamination in nutritious noodles manufacture process and study the molecular typing and traceability analysis of Cronobacter spp. Methods Totally 101 samples were collected during the process of production, including raw materials, intermediate products, environment swabs, manufacturing facilities, personnel swabs and final products. Enterobacteriaceae and Cronobacter spp. were detected. And pulsed-field gel electrophoresis (PFGE) assay was utilized for the molecular typing of Cronobacter spp. Results The isolation rate of Enterobacteriaceae and Cronobacter spp. were 53.5% (54/101) and 29.7% (30/101), respectively. The detection rate of Enterobacteriaceae was the highest in the environment swabs(72.7%,16/22), and the prevalence of Cronobacter spp. was 50.0%(5/10)in the final products. A high degree of genetic diversity was observed among the 31 isolates with 20 pulse-types dispersed throughout the dendrogram. And the isolates could be grouped into 6 clusters. Conclusion It should be paid more attention that Cronobacter spp. contamination existed in nutritious noodles manufacturing process, which might be due to the contaminated materials. In addition, effective control strategies were supposed to be developed during the manufacturing process.