熟食肉制品中金黄色葡萄球菌风险评估基础研究

通过对上海市场所监测的396份散装熟食肉制品样品进行金黄色葡萄球菌及其肠毒素分析检测,样品中金黄色葡萄球菌阳性数70分,检出率为17.7%,金黄色葡萄球菌阳性样品中,金黄色葡萄球菌肠毒素阳性数60份,检出率85.7%。按样品种类和样品来源进行分析,金黄色葡萄球菌阳性数比例最高的样品是熏烧烤制品,为23.9%;农贸市场样品金黄色葡萄球菌阳性数比例最高,为22.1%。熟食肉制品中存在金黄色葡萄球菌及其肠毒素污染而且污染程度较高,因此有必要建立熟食肉制品中金黄色葡萄球菌及肠毒素的剂量-反应关系和风险评估模型,加强对熟食肉制品中金黄色葡萄球菌及肠毒素的检验和对食品企业生产安全监管。

Basic Research on Risk Assessment of Staphylococcus Aureus in Meat Products

Staphylococcus aureus and staphylococcal enterotoxin of 396 meat products in bulk from Shanghai were tested and analyzed. Staphylococcus aureus positive number was 70, the detection rate was 17.7%. Staphylococcal enterotoxin positive number was 60 in Staphylococcus aureus positive samples, the detection rate was 85.7%. 396 samples were classified according to the sample types and sample source. The highest proportion of Staphylococcus aureus positive samples was smoked barbecue products, the rate was 23.9%. The farm produce market samples had the highest Staphylococcus aureus positive proportion, it was 22.1%. Meat products were polluted by Staphylococcus aureus and staphylococcal enterotoxin in high level. Dose response -relation and risk assessment model research of Staphylococcus aureus and staphylococc .al enterotoxin were eagerly needed to establish. Relevant departments should be strengthened more in Staphylococcus aureus and staphylococcal enterotoxin in meat products, and food production enterprises safety manufacture should also be supervised.