2016~2018年云南省肉类制品致病菌污染状况调查分析

目的 了解云南省2016~2018年肉类制品中4种致病菌包括单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门氏菌以及弯曲菌的污染情况。方法 2016~2018年, 在云南省16个地州市采集生肉、熟肉以及动物血液及制品3类肉类制品共2142件, 按照GB/T 4789-2010、GB/T 4789-2016《食品卫生微生物学检验》方法及检测技术要求进行致病菌的监测。结果 2016~2018年, 在4981份样品中共检出阳性致病菌378株, 总检出率为7.59%, 其中单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门氏菌和弯曲菌3年的平均检出率依次为4.45%、8.30%、9.06%、8.97%; 散装样品致病菌平均检出率7.77% (369/4749)高于预包装(3.91%; 9/230); 生肉制品致病平均检出率(5.32%、13.6%、13.00%、9.65%)明显高于熟肉制品(3.88%、2.72%、2.14%、1.94%)。结论 2016~2018年云南省肉类制品中沙门氏菌污染最严重, 而单核细胞增生李斯特氏菌检出率最低。为减少食源性疾病的发生率, 应加强肉类制品在包装、贮存、运输和烹饪过程中的监督管理, 保障国民的食品安全和健康。

Investigation and analysis of contamination of pathogenic bacteria in meat products in Yunnan province from 2016 to 2018

Objective To investigate the contamination situation of Listeria monocytogenes, Staphylococcus aureus, Salmonella and Campylobacter in meat products in Yunnan province from 2016 to 2018. Methods In the 16 prefectures of Yunnan province, 2142 pieces of raw meat, cooked meat and animal blood and products were collected from 2016 to 2018. Pathogenic bacteria was monitored according to GB/T 4789-2010, GB/T 4789-2016 Food hygiene microbiological test method and testing technical requirements. Results A total of 378 positive pathogens were detected in 4981 samples, the total detection rate was 7.59%, and the average detection rate of Listeria monocytogenes, Staphylococcus aureus, Salmonella and Campylobacter was 4.45%. 8.30%, 9.06%, 8.97% in 3 years. The average detection rate of pathogenic bacteria in bulk samples was 7.77% (369/4749), which was higher than the pre-packaged samples (3.91% 9/230). The average detection rate of raw meat products (5.32%, 13.6%. 13.00%, 9.65%) was significantly higher than the cooked meat products (3.88%, 2.72%, 2.14%, 1.94%). Conclusion The detection rate of Salmonella in meat products in Yunnan Province is the highest in 2016~2018, while the detection rate of Listeria monocytogenes is the lowest. In order to reduce the incidence of foodborne diseases, the supervision and management of meat products in the process of packaging, storage, transportation and cooking should be strengthened to ensure the food safety and health of the people.