2012—2017年广西壮族自治区市售食品中沙门菌监测数据分析

目的 了解广西市售食品中沙门菌污染状况和特征,为减少污染和防控食源性疾病提供科学依据。方法 2012—2017年从广西14个市采集14类市售食品共60 174份,其中生鲜类食品5 712份,即食食品54 462份,按照GB 4789.4—2010《食品安全国家标准 食品微生物学检验 沙门氏菌检验》方法进行沙门菌检验。结果 生鲜类食品中生肉及生肉制品、生水产品及其制品、速冻米面制品、鲜蛋类沙门菌检出率分别为10.3%(399/3 883)、6.2%(50/806)、0.5%(2/440)、0.0%(0/583),即食食品中熟肉制品、餐饮食品、生食蔬菜及其制品沙门菌检出率分别为0.6%(58/10 175)、0.3%(39/14 721)、1.0%(5/489),焙烤及油炸类食品、饮料、水果及其制品均为0.1%,熟蛋制品、豆制品、冷冻饮品、调味品均未检出。生肉及生肉制品共检出51种血清型,德尔卑沙门菌为优势血清型(16.2%,70/432),主要在生猪肉中检出。即食食品共检出32种血清型,德尔卑沙门菌为优势血清型(14.5%,11/76),主要在熟肉制品中检出。结论 生鲜类受沙门菌污染最严重的食品是生畜肉和生禽肉,即食食品受沙门菌污染较严重食品是凉拌类食品。应加强从农场到餐桌的食品安全防控,减少食源性疾病的发生。

Analysis of surveillance data of Salmonella in food sold in Guangxi Zhuang Autonomous Region from 2012 to 2017

Objective To understand the status and characteristics of Salmonella contamination in food in Guangxi, and to provide scientific basis for reducing contamination and preventing and controlling foodborne diseases. Methods A total of 60 174 Salmonella samples were collected from 14 cities in Guangxi from 2012 to 2017. Salmonella was detected in accordance with the national standards (GB 4789.4-2010). Results The detection rates of Salmonella in fresh foods were 10.3%(399/3 883) for raw meat and products, 6.2%(50/806) for raw aquatic products, 0.5%(2/440) for frozen rice noodles and 0.0%(0/583) for fresh eggs, respectively. The detection rates of Salmonella in ready-to-eat food were 0.6%(58/10 175) for cooked meat products, 0.3%(39/14 721) for catering food, 1.0%(5/489) for raw vegetables and products, respectively. The detection rates of baked and fried foods, beverages, fruits and products were 0.1%, and that of cooked eggs, soybean products, frozen drinks, condiments were not detected. A total of 51 serotypes were detected in raw meat and raw meat products. Salmonella Derby was the dominant serotype (16.2%,70/432), mainly in raw pork. 32 serotypes were detected in ready-to-eat foods. Salmonella Derby was the dominant serotype (14.5%,11/76), mainly in cooked meat products. Conclusion The main source of Salmonella was livestock and poultry meat, while cold dishes were at high risk among ready-to-eat food. Prevention and control from farm to table should be strengthened to reduce the occurrence of foodborne diseases.