2017年广东省海产品中致病菌检测能力验证结果与分析

目的了解广东省食品检测实验室的致病菌检测能力和水平,提高海产品中致病菌的检测能力,促进实验室检测能力的提高。方法参照GB/T4789.20-2003、GB4789.30-2010等相关标准方法中的要求,分别对样品进行定性检测与鉴定。结果此次考核共发放7类(种)样品, A样品(福氏志贺氏菌)、B样品(副溶血性弧菌)、C样品(金黄色葡萄球菌与副溶血性弧菌混合菌)、D样品(致病性大肠埃希氏菌)、E样品(单核细胞增生李斯特氏菌)、F样品(福氏志贺氏菌与单核细胞增生李斯特氏菌混合样)和G样品(无菌),以上样品的检测满意率分别为100%(5/5)、 97.1%(34/35)、 94.3%(33/35)、 64.7%(11/17)、 100%(35/35)、 92.9%(13/14)和97.1%(34/35)。总满意率为71.4%(25/35),其中疾控系统满意度为77.4%(24/31)。结论参加此次考核的单位大部分都取得了满意的结果,特别是承担食品安全风险监测微生物检测实验室,存在的最大问题是关于致病性大肠埃希氏菌(EPEC)的检测,有1/3的实验室未能正确检出,提示要提高全省关于海产品中食源性致病菌的整体检出水平,相关实验室要加强质量控制管理,尤其是EPEC的检测能力需要提高。

Analysis of pathogens proficiency testing results of seafood in Guangdong province in 2017

Objective To know the ability of pathogen detection in foods in Guangdong province, in order to improve the ability for detection of pathogens in seafood, and promote the improvement of laboratory testing capabilities. Methods According to the requirements of GB/T 4789.20-2003 and GB 4789.30-2010, the samples were qualitatively detected and identified. Results A total of 7 types of samples (sample A-G) were issued for this assessment, with sample A (Shigella flexneri), sample B (Vibrio parahaemolyticus), sample C (Staphylococcus aureus and Vibrio parahaemolyticus mixed sample), sample D (pathogenic Escherichia coli), sample E (Listeria monocytogenes), sample F (Shigella flexneri and Listeria monocytogenes mixed sample) and sample G (none). The detection satisfaction rates of the above samples were 100% (5/5), 97.1% (34/35), 94.3% (33/35), 64.7% (11/17), 100% (35/35), 92.9% (13/14) and 97.1% (34/35), respectively. The overall satisfaction rate was 71.4% (25/35), which the disease control system satisfaction rate was 77.4% (24/31). Conclusion Most of the units participating in the assessment have achieved satisfactory results, especially the microbiological testing laboratory for food safety risk monitoring. The biggest problem is the examination of enteropathogenic Escherichia coli, one-third of the laboratories failed to detect it correctly, suggesting that the overall detection level of foodborne pathogens in seafood should be improved. Relevant laboratories should strengthen quality control management.