2018年北京市社区居民冰箱食源性致病菌污染状况分析研究

目的 了解社区居民家用冰箱食源性致病菌污染现状。方法 从北京市选择5个区的359户居民, 对居民家中的冰箱微生物污染状况进行检测与分析。分别对冰箱冷藏室的隔板和底部进行涂抹采样, 并采用标准方法对采集的涂抹样品进行4种微生物检测。结果 在6月份、8月份和10月份共采集冰箱冷藏室涂抹样品718件, 其中大肠菌群、单核细胞增生李斯特氏菌、小肠结肠炎耶尔森氏菌、金黄色葡萄球菌阳性率分别为48.05%、0.14%、0.42%、1.25%。冰箱冷藏室底部涂抹样品359件, 大肠菌群、单核细胞增生李斯特氏菌、小肠结肠炎耶尔森氏菌、金黄色葡萄球菌阳性率分别为50.70%、0.00%、0.56%、0.84%。冰箱冷藏室隔板涂抹样品359件, 大肠菌群、单核细胞增生李斯特氏菌、小肠结肠炎耶尔森氏菌、金黄色葡萄球菌阳性率分别为45.40%、0.28%、0.28%、1.67%; 大肠菌群在8月份检出率最高。结论 家用冰箱冷藏室内部有食源性致病菌检出, 存在安全隐患, 居民应定期清洗冰箱, 预防食源性疾病的发生。     

家用冰箱冷藏室卫生现状调查及清洗效果评价

目的 调查居民家用冰箱冷藏室微生物污染状况,并评价专业冰箱清洗对冰箱内微生物污染的改善效果。方法 在清洗前后,分别对成都市15台社区居民家用冰箱冷藏室的食物隔板、蔬菜框和门封条无菌采样,获得样品90份;检测样品细菌总数、真菌总数和大肠菌群以反映冰箱内卫生状况,同时进行大肠菌群、金黄色葡萄球菌、沙门菌、单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌的分离培养以反映致病菌污染状况;依据清洗前后微生物检出情况和清除率综合分析冰箱清洗效果。结果 清洗前,冰箱内细菌总数范围为2.4×10³~1.4×10⁵ CFU/cm²,清洗后细菌总数范围为0~230 CFU/cm²;食物隔板、蔬菜框和门封条的细菌清除率分别达到99.90%、99.89%、99.81%。清洗前,冰箱内真菌总数范围为0~750 CFU/cm²,清洗后真菌总数范围为0～58 CFU/cm²;食物隔板、蔬菜框和门封条的真菌清除率分别为99.40%、96.99%、99.41%。清洗前,冰箱冷藏室内大肠菌群平均检出率为64.44%,金黄色葡萄球菌平均检出率为13.33%,沙门菌平均检出率为2.22%,未检出单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌;清洗后,大肠菌群检出率为13.33%,均未检出金黄色葡萄球菌、沙门菌、单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌。结论 本研究的家用冰箱冷藏室清洗前细菌和真菌数量较大,且存在金黄色葡萄球菌和沙门菌污染,专业清洗后冰箱卫生状况明显改善,极大地降低了食品安全隐患。     

居民冰箱食源性致病菌病原学分析

摘 要： 目的 了解北京市朝阳区居民冰箱卫生状况及食源性致病菌耐药与毒力分析。 方法 采集居民冰箱拭子进行大肠菌群、葡萄球菌、单核细胞增生李斯特氏菌 、小肠结肠炎耶尔森氏菌分离鉴定;分离菌株采用微量肉汤稀释法、纸片法及PCR法进行耐药及毒力研究。 结果 120件棉签拭子,大肠菌群、葡萄球菌阳性率48.33%（58/120）、49.17%（59/120）,金黄色葡萄球菌、小肠结肠炎耶尔森氏菌阳性率2.50%（3/120）、1.67%（2/120）,未检出单核细胞增生李斯特氏菌。金黄色葡萄球菌红霉素耐药率33.33%（1/3）;凝固酶阴性葡萄球菌青霉素、红霉素耐药率23.21%（13/56）、21.43%（12/56）。小肠结肠耶尔森氏菌头孢唑林耐药率50%（1/2）。金黄色葡萄球菌毒力基因seb阳性率66.67%（2/3）,sea、sec、sed、see与耐药基因mecA、vanA阴性;凝固酶阴性葡萄球菌mecA阳性率1.69%（1/59）,sea、seb、sec、sed、see、vanA阴性。小肠结肠炎耶尔森氏菌毒力基因ail、ystA、virF、yadA阴性,ystB阳性。 结论 北京市朝阳区居民冰箱卫生状况差,存在食源性疾病传播风险,应加强冰箱正确使用宣传教育。     

扬州市食品中7种食源性致病菌污染状况及耐药性研究

为确定易受污染的食品,研究食源性病原菌耐药性状,为制定HACCP控制食源性疾病提供科学依据,对扬州市食品中沙门菌、E.coliO157:H7、单核细胞增生李斯特菌、金黄色葡萄球菌、副溶血性弧菌、空肠弯曲菌和小肠结肠炎耶尔森菌污染状况进行分析。在957份食品中共检出沙门菌、单核细胞增生李斯特菌、金黄色葡萄球菌、副溶血性弧菌90株,检出率为9.40%。其中沙门菌检出率为2.09%,单核细胞增生李斯特菌检出率为4.49%,金黄色葡萄球菌检出率为2.72%,副溶血性弧菌检出率为0.10%,未检出E.coliO157:H7。在80件生肉类试样中检出空肠弯曲菌8株,小肠结肠炎耶尔森菌6株。对分离出的沙门菌、单核细胞增生李斯特菌、金黄色葡萄球菌进行药敏试验,结果表明3种致病菌对部分抗生素多重耐药。扬州市食品中主要危害因素为沙门菌、单核细胞增生李斯特菌、金黄色葡萄球菌及其对抗生素的多重耐药。食物链是病原菌耐药性产生的重要环节。加强生肉制品、散装熟食及生牛奶的卫生管理,控制动物饲料抗生素添加剂的使用并严格遵守休药期以防止耐药菌株的产生,对控制食源性疾病、保证食品安全具有很重要的意义。     

2022年上海市生禽肉和调理肉制品中主要食源性致病菌监测

目的 分析上海市市售生禽肉和调理肉制品中沙门菌、单核细胞增生李斯特菌及小肠结肠炎耶尔森氏菌等食源性致病菌的污染情况。方法 2022年1～8月,从上海市农贸市场、超市、餐饮店等环节采集样品348份,其中生禽肉240份,调理肉制品108份。按照食品安全国家标准分别对样品中的沙门菌、单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌的检测。采用VITEK2全自动微生物鉴定仪对可疑菌株进行生化鉴定,并对沙门菌分离株进行血清学分型。结果 生禽肉中沙门菌、单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌的检出率分别为28.33%(68/240)、5.00%(12/240)和0.83%(2/240);调理肉制品中沙门菌、单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌的检出率分别为5.56%(6/108)、28.70%(31/108)和1.85%(2/108);血清学分型结果显示,生禽肉中68株沙门菌分布于14种不同血清型,其中科瓦利斯沙门菌（35.29%）、鼠伤寒沙门菌（16.18%）和肠炎沙门菌（13.24%）占比较高,调理肉制品中6株沙门菌分布于3种不同血清型,分别为肠炎沙门菌（66.67%）、肯塔基沙门菌（16...     

2017—2021年河南省肉与肉制品食源性致病菌监测及部分肠杆菌耐药特征分析

目的 了解河南省肉制品中食源性致病菌的污染状况,并对肠杆菌进行血清学分型和耐药特征分析。方法 收集2017—2021年河南省郑州市等21个监测点的1 934份肉与肉制品,参考《国家食品污染物和有害因素风险监测工作手册》和《河南省食品微生物风险监测工作手册》进行沙门菌、致泻大肠埃希菌、小肠结肠炎耶尔森菌、产气荚膜梭菌、单核细胞增生李斯特菌、金黄色葡萄球菌和空肠弯曲菌等7种食源性致病菌的检测,使用微量肉汤稀释法对致泻大肠埃希菌和沙门菌进行药敏试验,分析耐药率和耐药谱等特征。结果 1 934份样品中检出478株致病菌,其中沙门菌96株,共26个血清型,以肠炎沙门菌为主;致泻大肠埃希菌82株,以肠集聚性大肠埃希菌为主;产气荚膜梭菌68株,小肠结肠炎耶尔森菌38株,空肠弯曲菌33株,单核细胞增生李斯特菌140株和金黄色葡萄球菌21株。致病菌总检出率为24.72%,调理肉制品检出率最高达到89.00%,其次为生禽肉（36.79%）和生畜肉（22.35%）。96株沙门菌对氨苄西林（71.88%）、萘啶酸（63.54%）及四环素（58.33%）高水平耐药;82株致泻大肠埃希菌对四环素（84.38%）、...     

多重PCR快速检测三种食品病原菌

建立一种快速、经济、实用的可以同步检测食品中金黄色葡萄球菌、沙门氏菌、小肠结肠炎耶尔森氏菌的多重聚合酶链式反应(polymerase chain reaction,PCR)的方法。根据金黄色葡萄球菌的nuc基因,沙门氏菌的invA基因,小肠结肠炎耶尔森氏菌的ail基因,分别设计了三对引物,对单个基因PCR和单管多重PCR扩增进行特异性、灵敏性实验以及优化反应体系。三对引物能特异性扩增出236、475、127bp的目的条带。建立的多重PCR同时对3种食源性致病菌进行检测具有较高的灵敏度,灵敏度金黄色葡萄球菌为102CFU/mL、沙门氏菌为102CFU/mL、小肠结肠炎耶尔森氏菌为102CFU/mL。初步建立能同步、简便、快速、灵敏地检测食品中金黄色葡萄球菌、沙门氏菌和小肠结肠炎耶尔森氏菌的三重PCR方法。     

2019年冻鱼糜制品中食源性致病菌污染状况分析

目的 了解冻鱼糜制品中食源性致病菌污染状况。方法 从全国范围内采集冻鱼糜制品4 516份，按照食品安全国家标准《食品微生物学检验》相应标准的规定，对样品中单核细胞增生李斯特菌、副溶血性弧菌、小肠结肠炎耶尔森氏菌、致泻大肠埃希菌进行检验。结果 单核细胞增生李斯特菌检出率6.02%（272/4 516），副溶血性弧菌检出率0.84%（38/4 516），小肠结肠炎耶尔森氏菌检出率0.84%（38/4 516），致泻大肠埃希菌检出率0.91%（41/4 516）。单核细胞增生李斯特菌的污染在4种食源性致病菌中较为突出，且不同产地的样品中单核细胞增生李斯特菌的污染差异较大。除副溶血性弧菌以外，其余3种食源性致病菌在散装样品中的检出率均高于预包装样品。结论 市售冻鱼糜制品存在致病菌污染，需要关注其健康风险。     

二氧化氯对几种食源性致病菌杀灭效果的试验观察

为试验二氧化氯消毒液对几种来源于肉制品的食源性致病菌的杀灭作用,采用悬液定量杀菌试验的方法进行评价。结果表明,在有机干扰物存在时,浓度为24mg/L的二氧化氯作用5min,对单核细胞增生李斯特氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌和沙门氏菌的杀灭对数值均大于5.00。不存在有机干扰物的情况下,浓度为24mg/L的二氧化氯作用10min,对蜡样芽孢杆菌芽孢的杀灭对数值仍小于5.00。相比于其他3种细胞繁殖体,单核细胞增生李斯特氏菌表现出更强的二氧化氯耐受性。芽孢比细菌繁殖体的抵抗性更强。     

2015~2018年玉溪市售肉及肉制品细菌性污染状况调查

目的 调查2015~2018年玉溪市售肉及肉制品的细菌性污染状况。方法 采用国家标准方法对161份2015~2018年玉溪市售肉及肉制品进行细菌总数、大肠埃希氏菌、致泻大肠埃希氏菌、金黄色葡萄球菌、沙门氏菌、单核细胞增生李斯特氏菌、空肠弯曲菌、小肠结肠炎耶尔森氏菌及产气荚膜梭菌检测分析。结果 本次调查的161件肉及肉制品中, 单核细胞增生李斯特氏菌、沙门氏菌、金黄色葡萄球菌和空肠弯曲菌的总检出率依次为2.91%、9.68%、7.14%和5.22%; 冷却肉类生肉制品的致病菌检出率最高(37.04%), 与其他肉类制品的检出率间有显著性差异(P<0.05); 同一细菌性污染物指标, 在不同季度的检出率差异均无统计学意义(P>0.05); 食源性致病菌中金黄色葡萄球菌超标率最高(28.57%); 城市肉类样品检出率略高于农村; 致病菌在流通环节的总检出率高于餐饮服务环节, 其差异均无统计学意义(P>0.05); 研究中的6种动物性肉类样品的细菌性污染状况不一, 其检出率间存在显著性差异(P＜0.05)。结论 2015~2018年玉溪市售肉类制品中细菌性污染较为严重, 应进一步加强相关产品的全过程监管。     

Occurrence of Listeria and Enterobacteriaceae in domestic refrigerators

Consumers' refrigeration practices have a significant impact on the safety and quality of foods. To determine the prevalence and the identity of microorganisms in domestic refrigerators, swab samples were taken from various locations in the refrigerators from 137 households in middle Tennessee. The swabs were inoculated into different media, and standard procedures were used to characterize the isolates. API 20E and API Listeria were used for identification of Enterobacteriaceae and Listeria spp., respectively. The Kirby-Bauer technique was used to test resistance of the isolates. Actual counts for aerobic and Enterobacteriaceae ranged from not detected to 8.53 and 8.39 log CFU per sample, respectively. Klebsiella pneumoniae (23.4%), Klebsiella oxytoca (6.8%), Klebsiella terrigena (4.0%), Enterobacter sakazakii (2.2%), and Yersinia enterocolitica (0.7%) were some of the bacteria of concern that were isolated from domestic refrigerators. Resistance to antibiotics was most common in erythromycin (39.9%), followed by ampicillin (33.8%), cefoxitin (12.8%), tetracycline (5%), streptomycin (4.0%), nalidixic acid (2.1%), kanamycin (1.4%), and colistin (0.7%). None of the isolates tested was resistant to ciprofloxacin or gentamycin. Listeria spp. were also detected in six refrigerators. These findings underline the need for greater consumer education regarding proper refrigerator cleaning and safe food handling practices.     

Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5 degrees C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areasfor emphasis in the development and delivery of effective food safety risk communication messages to consumers.     

2016~2018年大理州市售食品中细菌性污染状况调查分析

目的 了解大理州市售食品中细菌污染现状。方法 根据国家标准规定的方法及国家食品污染物和有害因素风险监测工作手册, 对大理州市售食品11类510件进行卫生指示菌(菌落总数、大肠菌群、霉菌、酵母菌)及食源性致病菌检测, 并用SPSS 19.0统计软件对检测数据进行分析。结果 菌落总数总超标率为20.94%, 大肠菌群总超标率为7.93%, 霉菌、酵母菌总超标率为49.09%; 食源性致病菌总检出率为15.69%, 其中金黄色葡萄球菌的检出率为2.91%, 沙门氏菌的检出率为7.14%, 蜡样芽胞杆菌的检出率为7.21%, 单核细胞增生李斯特氏菌的检出率为2.99%, 副溶血弧菌的检出率为7.95%, 弯曲菌的检出率为8.96%, 变形杆菌的检出率为4.69%, 未检出小肠结肠炎耶尔森菌和致泻大肠艾希氏菌; 生食肉制品中金黄色葡萄球菌和沙门氏菌检出率最高的, 分别为25.00%和75.00%, 蜡样芽孢杆菌在外卖配送餐中检出率最高, 为20.83%, 副溶血弧菌在水产品中检出率为7.89%。生禽肉类食品中弯曲菌的检出率为16.67%, 变形杆菌在熟制米面制品和豆制品中都检出, 检出率分别为2.74%和4.17%。2016~2018年大理州市售食品致病菌总检出率分别为12.76%、13.85%、23.73%, 呈现总体上升的趋势, 差异有统计学意义(P<0.05)。结论 大理州市售食品存在不同程度细菌性污染, 特别是本地的特色食品生食肉制品细菌污染情况突出, 存在食品安全隐患, 应进一步加强相关食品的卫生监管。     

2016年广州市市售食品中食源性致病菌 监测结果分析

目的 了解广州市市售食品中食源性致病菌污染及分布情况, 发现危险因素。方法 2016年共采集6类共1058份食品样品, 对副溶血性弧菌、金黄色葡萄球菌、致泻大肠埃希氏菌、沙门氏菌、蜡样芽孢杆菌、单增李斯特氏菌等进行监测分析。结果 检出食源性致病菌164株, 总检出率为15.50%。食源性致病菌中副溶血性弧菌的检出率最高(40.93%), 其次为蜡样芽胞杆菌(9.29%)、金黄色葡萄球菌(2.38%)、单增李斯特氏菌(2.08%)、沙门氏菌(1.42%), 致泻大肠埃希氏菌检出率为0。不同食品类别中水产品检出率最高, 达到了43.52%, 其次为烘焙食品(13.64%)、小摊贩食品(10.62%)、生鸡肉(8.47%)、冷藏膳食(7.50%)和熟肉制品(6.82%), 不同食品食源性致病菌检出率差异有统计学意义。不同采样场所中采自餐饮店的食品食源性致病菌检出率最高(50.00%), 其次是农贸肉菜市场(17.70%)、超市(16.71%)和小摊贩(10.62%), 最低的是零售店(9.83%)。散装食品食源性致病菌检出率(15.85%)高于预包装食品的检出率(9.09%)。中心城区烘焙食品、生鸡肉致病菌检出率要高于周边区, 周边区域小摊贩食品致病菌检出率为零。结论 2016年广州市市售食品存在较高的食源性致病菌检出率, 对食品安全隐患较高的食品应加强监管, 预防和控制食源性疾病的发生。     

Consumer home refrigeration practices: results of a web-based survey

To reduce bacterial growth and to ensure the quality and safety of food products, the U.S. Department of Agriculture and the U.S. Food and Drug Administration advise consumers to clean their refrigerators regularly, use a refrigerator thermometer, and keep refrigerator temperatures at 40 degrees F (4.4 degrees C) or below. We conducted a nationally representative Web-enabled survey (n = 2,060) to collect data on refrigerator thermometer ownership, home refrigerator temperatures, and the frequency of home refrigerator cleaning. We stratified the sample to provide results for pregnant women, older adults (60 years or older), and the remaining population. About half of all respondents had cleaned their refrigerators at least 1 month before the survey. Only 11% of all respondents had a thermometer in their refrigerator before the survey. Older adults (77.5%) were more likely than the remaining population (70.4%) to have their refrigerators at the recommended temperature (P < 0.01). Older adults who were not married and who lived alone were less likely to have refrigerator thermometers and to have their refrigerators at a recommended temperature (P < 0.05). For all respondents, those who had previously owned a refrigerator thermometer were more likely to have their refrigerators at the recommended temperature than were respondents who did not previously own a thermometer (P < 0.01). Food safety educators can use the survey findings and results of previous research to target educational materials and help consumers, especially those at risk for listeriosis, to safely store refrigerated foods at home.     

9274份肉及肉制品食源性致病菌监测结果分析

目的 了解吉林省9274份肉及肉制品食源性致病菌污染情况,为防控食源性疾病提供科学依据。方法从吉林省9个地市级行政区采集市售6类肉及肉制品样品共9274份,包括生畜肉、生禽肉、熟肉制品、调理肉制品、冷冻肉糜制品和动物血液及制品。按照国家标准方法检测10种食源性致病菌。结果 全部9274份样本食源性致病菌总阳性检出率为3.9%(366/9274)。检出率最高为调理肉制品 (13.0%,63/483),其次是生禽肉(5.6%,107/1900)和生畜肉(5.0%,71/1428)。检出的主要致病菌为单核细胞增生李斯特菌、金黄色葡萄球菌和沙门菌。生禽肉中弯曲菌检出率(7.5%,31/411)和产气荚膜梭菌检出率(3.9%,7/180)均高于沙门菌检出率(3.5%,8/231)。生禽肉、生畜肉中未检出小肠结肠炎耶尔森菌。动物血液及制品未检出单细胞增生李斯特菌、弯曲菌和小肠结肠炎耶尔森菌。冷冻肉糜制品未检出沙门菌。熟肉制品未检出大肠埃希氏菌O157、志贺菌和蜡样芽胞杆菌。熟肉制品各年度检出率范围为1.3%-4.4%。结论 吉林省市售的肉及肉制品较长时间受到不同程度的食源性致病菌污染,存在食源性疾病发生的风险。     

湖北省食品中李斯特氏菌污染现状分析

为掌握湖北省李斯特氏菌污染现状，用检验李斯特氏菌的国家标准检测方法和API Listeria快速反应板，对全省具有代表性的武汉、孝感、十堰、郑州、荆门、裹樊6个地区的6类561份食品进行了李斯特氏菌污染检测。结果表明：李斯特氏菌的检出率为4．1％，集中在生肉和熟肉制品中，分别为11．4％和6．7％，检出菌株中，致病菌单核细胞增生性李斯特氏菌占26．1％。结果表明湖北省的食品存在李斯特氏菌污染，应加强监督监制。     

Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review

Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni have been implicated in foodborne diseases and outbreaks worldwide. These bacteria have been associated with the consumption of fresh fruit juices, milk, and dairy products, which are foodstuff, highly demanded by consumers in retails and supermarkets. Nowadays, consumers require high quality, fresh-like, and safe foods. Pulsed electric field (PEF) is a non-thermal preservation method, able to inactivate pathogenic microorganisms without significant loss of the organoleptic and nutritional properties of food. The PEF treatment effectiveness to destroy bacteria such as Listeria innocua, E. coli, Salmonella Typhimurium, E. coli O157:H7 and E. coli 8739 at pasteurization levels (> or = 5.0 log(10) cycles) in some fluid foods was reported. However, data on the inactivation of some microorganisms such as Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni in fluid foods by PEF processing is very limited. Therefore, future works should be focused toward the inactivation of these pathogenic bacteria in real foods.     

Parallel analysis of 7 food-borne pathogens using capillary electrophoresis-based single-strand conformation polymorphism

Capillary electrophoresis-based single-strand conformation polymorphism (CE-SSCP) coupled with multiplex polymerase chain reaction (PCR) method was used for the detection of 7 pathogens associated with foodborne illness, including Salmonella enterica, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Vibrio parahaemolyticus, and Escherichia coli O157:H7. The method was applied to model food systems, both of culture medium and cooked rice. The detection limit of individual microbes was in the range of 10¹–10³ CFU/g, and that of the mixture of 7 microbes was 10³ CFU/g in the cooked rice sample. This method allowed the detection and identification of all 7 food-borne pathogens within 5 hr without the requirement for enrichment steps.