2017年广州市餐饮食品中金黄色葡萄球菌的调查分析

目的 了解餐饮食品中金黄色葡萄球菌的污染状况及分布, 确定高危食品的种类, 为预防金黄色葡萄球菌引起的食物中毒提供依据。方法 按照GB 4789.10-2016《食品安全国家标准 食品微生物学检验 金黄色葡萄球菌检验》对广州市5类500批次餐饮食品进行检验, 并经VITEK 2鉴定。结果 500批次餐饮食品中检出金黄色葡萄球菌9株, 检出率为1.80%, 其中熟肉制品和凉拌菜、寿司食品检出率分别为3.33%和3.00%。结论 广州市餐饮食品整体情况良好, 但存在着一定的风险安全隐患, 需加强对易受金黄色葡萄球菌污染的熟肉制品和凉拌菜、寿司等重点品种的监管。

Investigation and analysis of Staphylococcus aureus from catering food in Guangzhou city in 2017

Objective To investigate the contamination status and distribution of Staphylococcus aureus in catering food, in order to identify high-risk types of food and provide the basis for the prevention of food poisoning caused by Staphylococcus aureus. Methods According to GB 4789.10-2016 National food safety standard-Food microbiological examination-Staphylococcus aureus, a total of 5 categories of 500 catering food samples in Guangzhou were detected, and identified by VITEK 2. Results Totally 9 strains of Staphylococcus aureus were detected from 500 samples with the detection rate of 1.80%, in which the detection rates of cooked meat products and salads and sushi were 3.33% and 3.00%, respectively. Conclusion The overall situation of catering food is good in Guangzhou, but there is a certain hidden safety risk. The supervision on the key varieties susceptible to Staphylococcus aureus such as the cooked meat products and salad vegetables, sushi should be strengthened.