2016年广州市市售食品中食源性致病菌 监测结果分析

目的 了解广州市市售食品中食源性致病菌污染及分布情况, 发现危险因素。方法 2016年共采集6类共1058份食品样品, 对副溶血性弧菌、金黄色葡萄球菌、致泻大肠埃希氏菌、沙门氏菌、蜡样芽孢杆菌、单增李斯特氏菌等进行监测分析。结果 检出食源性致病菌164株, 总检出率为15.50%。食源性致病菌中副溶血性弧菌的检出率最高(40.93%), 其次为蜡样芽胞杆菌(9.29%)、金黄色葡萄球菌(2.38%)、单增李斯特氏菌(2.08%)、沙门氏菌(1.42%), 致泻大肠埃希氏菌检出率为0。不同食品类别中水产品检出率最高, 达到了43.52%, 其次为烘焙食品(13.64%)、小摊贩食品(10.62%)、生鸡肉(8.47%)、冷藏膳食(7.50%)和熟肉制品(6.82%), 不同食品食源性致病菌检出率差异有统计学意义。不同采样场所中采自餐饮店的食品食源性致病菌检出率最高(50.00%), 其次是农贸肉菜市场(17.70%)、超市(16.71%)和小摊贩(10.62%), 最低的是零售店(9.83%)。散装食品食源性致病菌检出率(15.85%)高于预包装食品的检出率(9.09%)。中心城区烘焙食品、生鸡肉致病菌检出率要高于周边区, 周边区域小摊贩食品致病菌检出率为零。结论 2016年广州市市售食品存在较高的食源性致病菌检出率, 对食品安全隐患较高的食品应加强监管, 预防和控制食源性疾病的发生。

Analysis of monitoring results of foodborne pathogenic bacteria in foods sold in Guangzhou in 2016

Objective To investigate the contamination and distribution of foodborne pathogens in food sold in guangzhou, and to find out the risk factors. Methods Totally 1058 samples of 6 kinds of food were collected in 2016 for monitoring Vibrio parahemolyticus, Staphylococcus aureus, diarrheogenic Escherichia coli, Salmonella, Bacillus cereus and Listeria monocytogenes. Results A total of 164 strains of food-borne pathogens were detected, and the total detection rate was 15.50%. The highest detection rate was found in Vibrio parahemolyticus (40.93%), followed by Bacillus cereus (9.29%), Staphylococcus aureus (2.38%), Listeria monocytogenes (2.08%), Salmonella (1.42%), and diarrheogenic Escherichia coli (0). The detection rate of food-borne pathogens in the aquatic animal products was the highest (43.52%), followed by baked foods(13.64%), the foods of small vendors (10.62%), chicken(8.47%), refrigerated diet (7.50%), and cooked meat products(6.82%). The detection rate was significantly different in different food. The highest detection rate of food-borne pathogens from eatery in different sampling places (50.00%), followed by farmers markets (17.70%), supermarket (16.71%), small vendors (10.62%), and the lowest was retail store(9.83%). The detection rate of food-borne pathogens in bulk food (15.85%) was higher than the pre-packaged food (9.09%). The detection rate in the urban was higher than that in the suburban in the baked foods and chicken, and the detection rate was 0 in the foods of small vendors in the suburban. Conclusion There is a higher detection rate of food-borne pathogens in consumption food in Guanghzou in 2016, and we should strengthen management for the higher risk food to prevent and control the food-borne disease.