2010~2015年吉林市食品食源性致病菌的风险监测结果分析

目的 分析吉林市市售食品中食源性致病菌的污染情况,确定高危食品的种类和分布,预防和控制食源性疾病的发生。方法 2010～2015年采集吉林市市售样品21类1212份,按照《全国食源性致病菌监测工作手册》的要求分离和鉴定10种食源性致病菌。结果 检出致病菌株121株,总检出率为9.98%。致病菌检出率前3位食品类别分别是速冻米面制品(26/96,27.08%);乳与乳制品、婴幼儿配斱食品(23/101,22.77%);肉及肉制品(40/178, 22.47%)。检出致病菌前3位是蜡样芽胞杆菌(43/206, 20.87%)、副溶血性弧菌(6/77, 7.79%)、单核细胞增生李斯特菌(42/643, 6.53%)。2010～2015年每年食源性致病菌检出率分别为8.56%、2.99%、6.55%、2.86%、1.83%、3.49%。结论 吉林市市售食品的现状不容乐观,食源性致病菌污染严重,致病菌检出率进高于同期本省及国内其他省市。建议长期注意其引起的食源性疾病风险,加强市售食品的监测和食品经营部门的管理,防止食源性疾病的发生。

Monitoring and analysis for foodborne pathogens in food in Jilin city from 2010 to 2015

Objective To analyze the contamination situation of foodborne pathogenic bacteria in the commercial foods in Jilin city, in order to determine the types and distribution of high-risk foods and prevent and control the occurrence of foodborne diseases. Methods From 2010 to 2015, 10 kinds of foodborne pathogens were isolated and identified in accordance with the requirements of the national manual for the monitoring of foodborne pathogens, and 1212 samples of 20 categories were collected from Jilin city. Results Totally 121 strains of pathogenic bacteria were detected, with a total detection rate of 9.98%. The top three food categories for the detection rate of pathogenic bacteria were: instant frozen rice and noodle products (26/96, 27.08%), milk and dairy products, infant formula food (23/101, 22.77%), meat and meat products (40/178, 22.47%). The top three pathogens detected were Bacillus cereus (43/206, 20.87%), Vibrio parahaemolyticus (6/77, 7.79%) and Listeria monocytogenes (42/643, 6.53%). From 2010 to 2015, the detection rates of foodborne pathogens in each year were 8.56%, 2.99%, 6.55%, 2.86%, 1.83% and 3.49%, respectively. Conclusion The present situation of the food on sale in Jilin is not optimistic, and there is a serious contamination of foodborne pathogenic bacteria, and the detection rate of pathogenic bacteria is much higher than that of other provinces and cities in the same period. The risk of foodborne diseases caused by them should be paid to long-term attention, and at the same time, the monitoring and management of food marketing departments should be strengthened to prevent the occurrence of foodborne diseases.