北京市密云区餐饮食品中食源性致病菌监测结果分析

摘要: 目的 分析北京市密云区餐饮食品中食源性致病菌污染状况。 方法 按照《国家食品污染和有害因素风险监测工作手册》要求，在密云区的餐饮单位和网络外卖配送平台随机抽取餐饮食品，进行沙门氏菌、金黄色葡萄球菌、单增李斯特氏菌、蜡样芽胞杆菌、副溶血性弧菌、创伤弧菌、溶藻弧菌、河弧菌和致泻大肠埃希氏菌检测。结果 2018～2020年共采集餐饮食品6类210件，总检出率为8.10%（17件）。检出致病菌3种，其中单增李斯特氏菌检出率最高（7.27%），其次是蜡样芽孢杆菌（4.55%）、致泻大肠埃希氏菌（0.83%）。在冷荤凉菜、熟制米面制品、沙拉和焙烤食品中食源性致病菌检出率分别是14.86%、11.76%、8.33%和5.0%。外卖配送平台餐饮食品检出率（11.65%）高于实体店购买餐饮食品（4.67%）。结论 密云区餐饮食品存在不同程度的致病菌污染，应对网络外卖配送平台和餐饮单位加强监管和健康宣教，采取针对性的措施，预防食源性疾病和食物中毒的发生。

Analysis of monitoring results of foodborne pathogenic bacteria in catering food in Miyun district in Beijing

Objective To understand the contamination status of foodborne pathogens in the catering food in Miyun district of Beijing. Methods According to the methods of National food pollution and hazardous factor risk monitoring manual, food samples were randomly carried out at restaurants and network take-out platform operated in Miyun district. Then the samples were tested for Salmonella, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginolyticus, Vibrio fluvialis and diarrheagenic Escherichia coli. Results A total of 210 items of 6 categories of food and beverage were collected from 2018 to 2020, with a total detection rate of 8.10% (17 items), 3 kinds of pathogenic bacteria were detected, among which Listeria monocytogenes had the highest detection rate (7.27%), followed by Bacillus cereus (4.55%) and pathogenic Escherichia coli (0.83%). The detection rates of food microorganisms in cold meat and vegetable, rice noodles, salad and bakery product were 14.86%, 11.76%, 8.33% and 5.00%, respectively. The detection rate of online catering foods (11.65%) was higher than that of restaurant catering foods (4.67%). Conclusion There are different degrees of pathogenic organism pollution in catering foods in Miyun district. It is recommended that the relevant regulatory authorities strengthen food supervision and health education on the network take-out platform and the restaurants, and take effective measures to effectively prevent foodborne diseases and food poisoning incidents.