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目的了解株洲市食品中食源性致病菌的污染状况,为食品安全监督管理制度的制定提供科学依据。方法按照《2016年国家食品污染物和有害因素风险监测工作手册》的要求,对株洲市辖区内食品流通环节和餐饮环节的16类共计198份食品,进行弯曲菌、蜡样芽孢杆菌、单核细胞增生李斯特氏菌、沙门氏菌、副溶血性弧菌、金黄色葡萄球菌共6种食源性致病菌的检测。结果 16类198份食品中,检出致病菌56株,检出致病菌的食品份数为52份,致病菌检出率为26.26%(52/198),其中有4份动物性水产品同时检出副溶血性弧菌和沙门氏菌。动物性水产品检出率最高,为88.46%(23/26),其次为生禽肉48.00%(12/25)和街头流动快餐33.33%(2/6)。6类食源性致病菌检出率由高到低依次为副溶血性弧菌88.46%(23/26),弯曲菌20.00%(5/25),蜡样芽孢杆菌11.70%(11/94),沙门氏菌6.06%(12/198),金黄色葡萄球菌2.29%(3/131),检出率最低的为单核细胞增生李斯特氏菌1.27%(2/157)。结论 2016年株洲地区居民消费的食品中存在不同程度的食源性致病菌污染,应加强对食品各环节的监督管理,采取有效的预防控制措施,减少食源性疾病的发生。
Objective To understand the contamination status of food-borne pathogenic bacteria in Zhuzhou City and provide a scientific basis for the formulation of food safety supervision and management system. Methods According to the requirements of the “2016 Handbook for Risk Monitoring of Food Contaminants and Hazardous Factors”, a total of 198 foodstuffs were collected from 16 categories in the food circulation and catering sectors in Zhuzhou. The results showed that Campylobacter, Bacillus cereus, Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Staphylococcus aureus a total of 6 kinds of foodborne pathogens detected. Results Among 161 food samples of 16 categories, 56 pathogenic bacteria were detected. The number of pathogens detected was 52 and the detection rate of pathogenic bacteria was 26.26% (52/198), of which 4 were animal Aquatic products also detected Vibrio parahaemolyticus and Salmonella. The highest detection rate of animal aquatic products was 88.46% (23/26), followed by 48.00% (12/25) of raw poultry meat and 33.33% (2/6) of street snack foods. The detection rate of 6 food-borne pathogens from high to low was 88.46% (23/26) of Vibrio parahaemolyticus, 20.00% (5/25) of Campylobacter coli, 11.70% of Bacillus cereus ), Salmonella 6.06% (12/198), Staphylococcus aureus 2.29% (3/131), the lowest detection rate was Listeria monocytogenes 1.27% (2/157). Conclusion The food consumption of residents in Zhuzhou area in 2016 is different from that of food-borne pathogenic bacteria. Supervision and management of all aspects of food should be strengthened and effective prevention and control measures should be taken to reduce the occurrence of food-borne diseases.