2011~2018年西双版纳州食源性致病因子监测结果分析

目的 了解西双版纳州食品中主要污染物及有害因素的污染水平和趋势,及时发现食品安全隐患,为制定有效的监管措施提供依据。方法 2011年-2018年间食品安全风险监测的区域涉及全州3个县(市),按照《云南省食品安全风险监测实施方案》要求,共采集18个类别1640件样品进行一般卫生指标检测,主要检测蜡样芽胞杆菌、金黄色葡萄球菌、沙门氏菌等15种食源性致病菌的检测。结果 2011-2018年共完成食品微生物及其致病因子监测18个类别1640件样品,获得6850条数据,完成率100%,食品样品检出致病菌共103件,总体合格率为93.7%；15类866件食品样品一般卫生指标合格率为100%。检出常见的蜡样芽胞杆菌、金黄色葡萄球菌、沙门氏菌等8种致病菌,其中蜡样芽胞杆菌检出率最高,其次是金黄色葡萄球菌、沙门氏菌,检出率分别为14.1%(36/255)、1.5%(15/1025)、1.3%(15/1152)；致病菌检出率最高的是餐饮食品、肉及肉制品和水产品,分别为12.6%、11.4%、8.7%。结论 2011-2018年全州食品微生物及其致病因子监测未监测到污染严重的食品,未发生食品恶性污染事件无重大及特别重大食品安全事故报告,食品安全总体形式平稳。

Analysis of the surveillance results of foodborne pathogenic factors in Xishuangbanna from 2011 to 2018

Objective To understand the pollution level and trend of main pollutants and harmful factors in food in Xishuangbanna prefecture, and to find out the hidden danger of food safety in time. Methods According to the Implementation plan of food safety risk monitoring in Yunnan province, a total of 1640 samples of 18 categories were collected from 3 counties (cities) in the prefecture during the period from 2011 to 2018 for general health index testing. It mainly detected 15 foodborne pathogenic bacteria such as Bacillus cereus, Staphylococcus aureus and Salmonella, and analyzed and evaluated the test results. Results A total of 103 pathogenic bacteria were detected in food samples with an overall pass rate of 93.7%, the pass rate of general hygiene index of 866 food samples of 15 categories was 100%. Totally 8 common pathogenic bacteria including Bacillus cereus, Staphylococcus aureus and Salmonella were detected, of which Bacillus cereus had the highest detection rate, followed by Staphylococcus aureus and Salmonella, with the detection rates of 14.1% (36/255), 1.5% (15/1025) and 1.3% (15/1152), respectively. The detection rates of pathogenic bacteria were highest in food and beverage, meat, meat products and aquatic products were 12.6%, 11.4% and 8.7%, respectively. Conclusion From 2011 to 2018, the monitoring of food microorganisms and pathogenic factors in Xishuangbanna showed high contamination of pathogenic bacteria in food and beverage, the risk of foodborne illness was the highest.