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目的:了解深圳市熟肉制品受致病菌污染的状况,为食源性疾病的预防和控制提供科学依据。方法:对酒店、超市和市场禽类熟肉制品随机采集360份样品,依据国标方法、荧光PCR方法及全自动微生物分析仪,对上述样品进行致病菌检测。结果:360份样品共检出致病菌38株,检出率10.56%,其中沙门菌4株、金黄色葡萄球菌32株、单增李斯特菌2株。酱卤类、烧烤类、白切类熟肉制品检出率分别为11.66%、3.33%、16.67%。结论:深圳市熟肉制品受致病菌污染严重,以金黄色葡萄球菌、沙门菌和单核李斯特菌污染为主;白切类熟肉制品受致病菌污染最为严重为16.67%;其次是酱卤类为11.66%;最后是烧烤类为3.33%。说明酒店、超市熟肉制品存在很大问题,应加大对熟肉制品监管力度,保证食品质量,确保消费者健康。
Objective: To understand the status of cooked meat products contaminated by pathogenic bacteria in Shenzhen and provide a scientific basis for the prevention and control of foodborne diseases. Methods: 360 samples were randomly collected from cooked meat products in hotels, supermarkets and markets. According to the national standard method, fluorescence PCR method and automatic microbe analyzer, pathogenic bacteria were detected. Results: Totally 38 pathogenic bacteria were detected in 360 samples, with a detection rate of 10.56%, of which 4 were Salmonella, 32 were Staphylococcus aureus and 2 were Listeria monocytogenes. Miso, barbecue, white cut cooked meat products were 11.66%, 3.33%, 16.67% respectively. Conclusion: The cooked meat products in Shenzhen are seriously polluted by pathogenic bacteria, mainly by Staphylococcus aureus, Salmonella and Listeria monocytogenes. The whitened cooked meat products are the most polluted by pathogenic bacteria, accounting for 16.67% Is sauce halogen 11.66%; the last is barbecue 3.33%. That the hotel, the supermarket cooked meat products there is a big problem, should increase supervision of cooked meat products to ensure food quality and ensure consumer health.