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目的了解大理州市售食品的食源性致病菌污染状况,为开展食品安全评估和预防控制食源性疾病提供科学依据。方法按照中华人民共和国国家标准《食品卫生微生物学检验》进行检测。结果 2010年-2013年共监测大理州内食品10大类,共701份。致病菌检出率最高的为地方市售食品,为34.72%,其中金黄色葡萄球菌检出率为29.17%,沙门菌为5.56%;其他9类食品致病菌检出率为4.13%。2013年-2014年共检测凉拌生猪皮样本78份,总致病菌检出率为28.21%,金黄色葡萄球菌检出率为23.08%,沙门菌检出率为5.13%;共检测乳扇/乳饼样本74份,总致病菌检出率为17.57%,金黄色葡萄球菌检出率为17.57%,未检出沙门菌。结论少数民族地区较高的食物中毒发生起数与其特殊饮食习惯有关。地方市售食品致病菌检出率较高,易引起聚集性食物中毒。需制定地方市售食品的安全标准,同时应加强监测和监管,控制以食物中毒为主的食源性疾病发生。
Objective To understand the status of food-borne pathogenic bacteria in Dali commercial market and provide a scientific basis for food safety assessment and prevention and control of food-borne diseases. Methods According to the People’s Republic of China National Standards “Microbiological examination of food hygiene” for testing. Results From 2010 to 2013, a total of 701 foodstuffs in Dali Prefecture were monitored. The highest detection rate of pathogenic bacteria was that of local commercial foods, accounting for 34.72%. The detection rate of Staphylococcus aureus was 29.17% and Salmonella was 5.56%. The detection rate of other 9 kinds of food was 4.13%. A total of 78 samples of cold pig skin were tested from 2013 to 2014, the total pathogen detection rate was 28.21%, the detection rate of Staphylococcus aureus was 23.08% and the detection rate of Salmonella was 5.13% 74 samples of milk cake, the total pathogenic bacteria detection rate was 17.57%, the detection rate of Staphylococcus aureus was 17.57%, no Salmonella was detected. Conclusion The higher incidence of food poisoning in ethnic minority areas is related to their special dietary habits. Local high prevalence of commercially available food pathogens, easily lead to aggregation of food poisoning. It is necessary to formulate the safety standards for local commercial foods, meanwhile, monitoring and supervision should be strengthened to control the occurrence of foodborne diseases which are mainly food poisoning.