2010~2016年云南省食品金黄色葡萄球菌污染监测分析

目的 了解云南省食品中金黄色葡萄球菌的污染状况及分布, 并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 2010~2016年从云南省16个地州市农贸市场、超市及酒店餐馆采样并监测14大类食品, 共计23723份。检测方法按GB 4789.10-2010《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》进行。结果 23723份样品中共检出金黄色葡萄球菌675株, 总检出率为2.85%; 7年的检出率从0.92%～11.13%, 2010年检出率最高, 2016年最低, 总体呈下降趋势; 全省16个地州市, 检出率在0.99%～6.91%, 其中昆明市、普洱市、丽江市检出率较高; 14类食品中有11类检出, 检出率在0.23%～6.68%, 其中肉与肉制品、速冻米面制品、餐饮食品污染金黄色葡萄球菌严重; 4种不同的采样环节检出率在0%～5.83%, 其中生产加工环节检出率最高; 不同季节检出率无明显差异; 预包装和散装样品的检出率分别为0.96%和3.94%, 散装食品检出率明显高于预包装食品。结论 云南省食品中金黄色葡萄球菌的污染严重, 需从食品的原料、加工、运输、储藏以及销售等全过程进行控制, 从而有效预防金黄色葡萄球菌引起的食物中毒。

Monitoring and analysis of Staphylococcus aureus contamination in food of Yunnan province in 2010~2016

Objective To investigate the contamination status and distribution of Staphylococcus aureus in food in Yunnan, in order to identify high-risk types of food and provide the basis for the prevention of food poisoning caused by Staphylococcus aureus. Methods A total of 14 categories of 23723 food samples were collected in farmers markets, supermarkets and hotels and restaurants in 16 regions of Yunnan province in 2010~2016. The tests were carried out according to GB 4789.10-2010 National food safety standards Food microbiological examination-Staphylococcus aureus. Results In 23723 samples, 675 strains of Staphylococcus aureus were detected with the detection rate of 2.85%. The detection rates were 0.92%~11.13% in 7 years, with a downward trend. The detection rate was the highest in 2010, and the lowest in 2016. The detection rates were 0.99%~6.91% in 16 regions, in which the detection rates of Kunming, Pu''er, and Lijiang were relatively higher. In 14 categories of food, Staphylococcus aureus were detected in 11 categories of food, with the detection rate of 0.23%~6.68%. Meat and meat products, frozen rice products, and food and beverage were seriously polluted by Staphylococcus aureus. The detection rates were 0%~5.83% in 4 different sampling links, and the detection rate of production process was the highest. There was no significant difference in four seasons. The detection rates of prepackaged and bulk samples were 0.96% and 3.94%, and the detection rate of bulk food was significantly higher than that of prepackaged food. Conclusion The food contamination of Staphylococcus aureus is serious in Yunnan. The food should be controlled from raw materials, processing, transportation, storage, and sales, in order to effectively prevent food poisoning caused by Staphylococcus aureus.