延边地区2011~2015年食品中食源性致病菌的监测

【目的】 了解食品中主要食源性致病菌的污染状况,确定高危食品,为预防和控制食源性疾病提供科学依据。 【方法】 按照《全国食源性致病菌监测工作手册》 的检测技术要求,2011 － 2015 年在延边地区的几个监测点采集食品样品1069份,对沙门氏菌、单核细胞增生李斯特菌（定量）、金黄色葡萄球菌（定量）、铜绿假单胞菌、蜡样芽孢杆菌的污染情况进行监测。 【结果】 1069份样品中,共检出致病菌115株,总检出率为10.76%.熟肉制品、生食动物性水产品、凉拌菜、熟制米面制品、婴幼儿食品、乳及乳制品、速冻米面品、特殊膳食用食品、饮用水、三明治以及流动早餐样品的致病菌检出率分别为17.65%（3/17)、15.79%（3/19)、11.76%(4/34)、34.48%(10/29)、33.80%（24/71）、40.00%(12/30)、6.67%(1/15)、42.86%(6/14)、58.33%（7/12）、10.00%（1/10）和71.43%（10/14）;2011-2015年食源性致病菌检出率分别为0.94% 、1.87% 、6.83% 、0.65%、0.19%。 【结论】 乳及乳制品、特殊膳食用食品、饮用水和流动早餐是延边地区食品的主要污染品种,作为直接入口食品的熟肉制品、凉拌菜、熟制米面制品和婴幼儿食品可能导致较高的食源性疾病风险。

Monitoring of foodborne pathogens in food of Yanbian region from 2011 to 2015

Objective] To find out the contamination situation of major foodborne pathogens in food, Identify foods that have high risk, and provide scientific evidence for the prevention foodborne illness. Methods] According to the detection technology requirements in the "national foodborne pathogens Monitoring Manual" .We collected 1069 food samples parts in several monitoring points Yanbian in 2011--2015 years,monitor the contamination situation of Salmonella, Listeria monocytogenes (quantitative), Staphylococcus aureus (quantitative), Pseudomonas aeruginosa and Bacillus cereus. Results] In 1069 samples, the bacteria were detected in 115 and the total detection rate was 10.76%.The pathogen detection rates in cooked meat products, raw animal aquatic products, salad, cooked rice products, infant food, milk and dairy products, frozen rice products, food for special dietary uses, drinking water, breakfast sandwiches and sample flow were 17.65% (3/17), 15.79% (3/19), 11.76% (4/34), 34.48% (10/29), 33.80% (24/71), 40.00% (12/30), 6.67% (1/15), 42.86% (6/14), 58.33% (7/12), 10.00% (1/10) and 71.43% (10/14). The detection rate of foodborne pathogens in 2011-2015 were 0.94% ,1.87% ,6.83% ,0.65%,0.19%. Conclusion] The main varieties of pollution in Yanbian food were milk and dairy products, food for special dietary uses, drinking water and flows breakfast. As a direct entry of food cooked meat, salad, cooked rice products and infant foods may result in a higher risk of foodborne illness.