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目的了解江西省餐饮从业人员的带菌状况并开展分子分型研究。方法对江西省2个监测点79家餐馆和60所学校食堂共631位餐饮从业人员进行了粪便采样。参照国家食品安全风险评估中心提供的方法分别对沙门氏菌、志贺氏菌、致泻性大肠埃希氏菌和诺如病毒进行了检测与分析。采用聚合酶链式反应(PCR)方法、脉冲场凝胶电泳(PFGE)和荧光定量PCR方法分别对致泻性大肠埃希氏菌、沙门氏菌和诺如病毒进行分子分型。结果 631份粪便样本中致泻性大肠埃希氏菌检出率为7.61%,沙门氏菌检出率为2.22%,1份样品中检出诺如病毒,志贺氏菌未检出。致泻性大肠埃希氏菌检出3种不同的血清型,分别为肠聚集性大肠埃希氏菌(EAEC)33株,肠致病性大肠埃希氏菌(EPEC)11株,肠产毒性大肠埃希氏菌(ETEC)4株,检出率分别为5.23%,1.74%,0.06%;14株沙门氏菌的PFGE指纹图谱分为10个型别(相似值100%的为同一PFGE型别);诺如病毒为GI型。结论江西省餐饮从业人员存在携带致病菌的状况,可能引发食源性疾病的暴发,食品监管部门应加强新《食品安全法》的普及,提高从业人员的食品安全卫生意识,降低风险,保证人民群众的身体健康。
Objective To understand the carrier status of catering workers in Jiangxi Province and carry out molecular typing studies. Methods A total of 631 catering workers from 79 restaurants and 60 school canteens at two monitoring stations in Jiangxi Province were sampled. Reference to the methods provided by the National Center for Food Safety Risk Assessment Salmonella, Shigella, diarrhea-causing Escherichia coli and Norovirus were tested and analyzed. Polymerase chain reaction (PCR), pulsed-field gel electrophoresis (PFGE) and fluorescence quantitative PCR were used to genotype diarrhea-causing Escherichia coli, Salmonella and Norovirus respectively. Results The detection rate of diarrheal Escherichia coli was 7.61% in 631 samples of stool samples, and the detection rate of Salmonella was 2.22%. Norovirus was detected in one sample, and Shigella was not detected in one sample. Three different serotypes of diarrhea-causing Escherichia coli were detected, which were 33 strains of enterobacteriaceae (EAEC), 11 strains of enteropathogenic Escherichia coli (EPEC) Four strains of Escherichia coli (ETEC) were detected with the detection rates of 5.23%, 1.74% and 0.06%, respectively. The PFGE fingerprinting of 14 strains of Salmonella was divided into 10 types (similar values of 100% for the same PFGE type ); Norovirus is GI type. Conclusion The presence of pathogenic bacteria in catering industry in Jiangxi Province may lead to the outbreak of food-borne diseases. The food regulatory authorities should strengthen the popularization of the new Food Safety Law, raise the awareness of food safety and hygiene practitioners, reduce the risk and ensure The people’s health.