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目的了解宝山区食品中微生物污染状况,为防制食源性疾病提供依据,同时为食品安全风险评估、风险预警、食品安全标准制定提供数据支持,为监管部门采取针对性的控制措施提供科学依据。方法 2014-2016年本区共开展13大类700份食品样品的监测,按照《国家食品污染和有害因素风险监测工作手册》中标准操作程序进行检测,依据相关标准对检测结果进行判定。结果 700份样品中检出食源性致病菌21株,总检出率为3.00%,检出致病菌的食品主要是水产及制品、冷冻肉糜制品、凉拌菜,水产及制品检出率较高(18.06%),检出的3种致病菌为副溶血性弧菌、金黄色葡萄球菌和单核细胞增生李斯特菌,副溶血性弧菌检出率最高(8.23%)。卫生指示菌方面,自制饮料和熟制动物性水产品中菌落总数合格率分别为66.67%和70.00%,消毒餐饮具中大肠菌群合格率为68.14%,街头流动快餐中大肠埃希菌合格率为61.54%。结论该区食品食源性致病菌检出率较低,重点关注食品为水产及制品、冷冻肉糜制品、凉拌菜,重点关注致病菌为副溶血性弧菌,即食食品亦应加强监测并完善相关标准的制定。
Objective To understand the status of microbial contamination in food in Baoshan District and provide basis for the prevention of foodborne diseases and to provide data support for food safety risk assessment, risk warning and food safety standards formulation, and provide scientific basis for regulatory authorities to take targeted control measures . Methods From 2014 to 2016, a total of 700 food samples from 13 major categories were monitored in the district. The testing was conducted according to the standard operating procedures in the “National Food Contamination and Hazard Risk Monitoring Manual”, and the test results were judged according to relevant standards. Results Twenty-one strains of food-borne pathogens were detected in 700 samples, with a total detection rate of 3.00%. The pathogens detected were mainly aquatic products and frozen meat products, salad dressing, aquatic products and products (18.06%). The three pathogens detected were Vibrio parahaemolyticus, Staphylococcus aureus and Listeria monocytogenes. The detection rate of Vibrio parahaemolyticus was the highest (8.23%). In terms of hygienic indicator bacteria, the passing rates of total colony in homemade beverage and cooked animal aquatic products were 66.67% and 70.00% respectively, the passing rate of coliform bacteria in disinfecting tableware was 68.14%, the passing rate of Escherichia coli in fast-flowing street food 61.54%. Conclusion The detection rate of food-borne pathogens in this area is relatively low, with the focus on foodstuffs being aquatic products and products, frozen meat products and salad dressing, with a focus on pathogenic bacteria being Vibrio parahaemolyticus, and ready-to-eat foods should also be monitored intensively Improve the formulation of relevant standards.