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目的监测北京市石景山区奥运相关餐饮业中即食食品中大肠菌群及常见的沙门氏菌、志贺氏菌、金黄色葡萄球菌、肠致病性大肠埃希氏菌(EPEC)、EHECO157H7、变形杆菌、单核细胞增生性李斯特菌、副溶血性弧菌、蜡样芽孢杆菌计数等9种食源性致病菌污染现况和动态变化趋势。方法食源性致病菌检测采用国家标准方法《食品卫生微生物学检验》(GB/T4789—2003)及《变形杆菌食物中毒诊断标准及处理原则》(WS/T9—1996)进行。结果全年监测辖区内奥运相关餐饮单位共计194户次,共监测食品样品978件,其中监测大肠菌群的样品931件,大肠菌群超过450MPN/100g(现行食品卫生标准中大肠菌群最高限量)的样品14件,检出率为1.50%,且全年每月大肠菌群超标检出率均低于北京市同期检出率(5.8%～38.1%)。全区监测致病菌和条件致病菌的食品样品942件,共检出致病菌和条件致病菌5件,总检出率为0.53%,低于北京市同期监测检出率4.6%。结论全区奥运相关餐饮业中即食食品中常见食源性致病菌污染状况在北京市处于较低水平,要进一步加强食品卫生宣教及监督力度,预防食物中毒发生,保障奥运食品卫生安全。
Objective To monitor the coliform bacteria and common Salmonella, Shigella, Staphylococcus aureus, Enteropathogenic Escherichia coli (EPEC), EHECO 157H7, Proteus, Polysaccharides of Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus count and other food-borne pathogens. Methods The food-borne pathogenic bacteria were detected by the national standard method “Microbiological examination of food hygiene” (GB / T4789-2003) and “Diagnostic criteria and treatment principle of Proteus food poisoning” (WS / T9-1996). Results In the whole year, a total of 194 Olympic Games-related catering establishments under their jurisdiction were monitored. A total of 978 food samples were monitored, including 931 samples of coliforms for monitoring and more than 450 MPN / 100g of coliforms (the maximum level of coliform bacteria in current food hygiene standards ) Samples of 14 samples, the detection rate was 1.50%, and the detection rate of coliform bacteria per month throughout the year were lower than the detection rate of the same period in Beijing (5.8% ~ 38.1%). A total of 942 food samples of pathogenic bacteria and opportunistic pathogens were detected in the district, of which 5 were pathogenic bacteria and conditional pathogens, with a total detection rate of 0.53%, lower than the 4.6% . Conclusion The pollution situation of common food-borne pathogens in ready-to-eat foods in Olympic-related catering industry in the whole region is at a low level in Beijing. To further strengthen the mission and supervision of food hygiene, prevent food poisoning and ensure the safety of Olympic food.