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目的了解荆州市食品中食源性致病菌的污染状况,为预防和控制食源性疾病提供技术依据。方法参照中华人民共和国国家标准《食品卫生微生物学检验》GB/T4789-2003(以下简称“国标”)以及中国疾病预防控制中心营养与食品安全所颁发的有关检测程序,对荆州市6类食品进行了沙门氏菌、单增李斯特菌、大肠埃希氏菌O157∶H7、副溶血性弧菌、金黄色葡萄球菌和空肠弯曲菌的检测分析。结果在119份样品中检出致病菌20株,总检出率为16.8%,其中沙门氏菌检出率13.4%(16/119),副溶血性弧菌检出率9.1%(1/11),金黄色葡萄球菌检出率5.9%(1/17),大肠埃希氏菌O157∶H7检出率1.3%(1/75),单增李斯特氏菌检出率0.8%(1/119),未检出空肠弯曲菌。致病菌检出率最高的为生畜肉,为40.5%(15/37),生禽肉为13.3%(2/15),水产品为8.3%(1/12)、面米食品为11.8%(2/17),即时食品和蔬菜沙拉均未检出致病菌。结论荆州市食品食源性致病菌生畜肉和水产品的污染较为严重,应引起有关部门的重视,以防止食源性疾病的发生。
Objective To understand the status of food-borne pathogens in food in Jingzhou City and provide technical basis for the prevention and control of food-borne diseases. Methods According to the testing procedures issued by the National Standards of People’s Republic of China for Microbiological Examination of Food Hygiene GB / T4789-2003 (hereinafter referred to as “GB”) and the nutrition and food safety issued by China Center for Disease Control and Prevention, Foods were tested for Salmonella, Listeria monocytogenes, Escherichia coli O157: H7, Vibrio parahaemolyticus, Staphylococcus aureus and Campylobacter jejuni. Results Twenty strains of pathogens were detected in 119 samples, with a total detection rate of 16.8%. Among them, the detection rate of Salmonella was 13.4% (16/119) and that of Vibrio parahaemolyticus was 9.1% (1/11) , The detection rate of Staphylococcus aureus was 5.9% (1/17), the detection rate of Escherichia coli O157: H7 was 1.3% (1/75), the detection rate of Listeria monocytogenes was 0.8% (1/119 ), Campylobacter jejuni was not detected. The highest detection rate of pathogenic bacteria was live meat, which was 40.5% (15/37), raw poultry meat was 13.3% (2/15), aquatic product was 8.3% (1/12), noodle rice was 11.8% (2/17), neither real-time food nor vegetable salad detected pathogens. Conclusion Jingzhou food-borne pathogens are more serious pollution of live meat and aquatic products, should cause the attention of relevant departments in order to prevent the occurrence of food-borne diseases.