2010年重庆市食品食源性致病菌监测分析

目的了解重庆市食品食源性致病菌污染状况。方法依据《2010年食源性致病菌监测工作手册》检验方法对样品分别进行沙门氏菌、大肠埃希氏菌O157:H7、单核细胞增生李斯特氏菌、创伤弧菌、副溶血性弧菌、金黄色葡萄球菌、阪崎肠杆菌、空肠弯曲菌进行检测分离、鉴定。结果监测肉与肉制品、蔬菜及其制品、水产品,婴幼儿配方食品、冷冻食品等八大类共计1620件,检出致病菌93株,总检出率为5.74%(93/1620)。其中沙门氏菌检出率为1.63%(25/1530),单核细胞增生李斯特氏菌检出率0.34%(4/1170),副溶血性弧菌检出率6.11%(22/360),金黄色葡萄球菌检出率5.24%(41/780);创伤弧菌检出率0.28%(1/360);阪崎肠杆菌、大肠埃希氏菌O157:H7及空肠弯曲菌未检出。结论重庆地区食品存在食源性致病菌污染,其中水产品和生畜肉是主要污染食品品种,而熟肉和生食水产品导致食源性疾病的风险较高。

Survealance on FoodBorne Pathogens ia Chongqing, 2010

Objeetive To understand the contaminating characteristics of FoodBome Pathogens in food from Chognqing markets. Methods almonella, Listeria monocytogenes, Escherichia coil O157：H7; Enterobacter. Sakazakii, Campylobacter jejuni, Staphylococcus aurens, Vibrio parahaemolyticus and Vibrio vulnificus were tested according to the manual of surveillance on FoodBorne Pathogens 2010. Results 1 620 food samples in 8 categories, such as uncooked meat of livestock, Poultry,aquatic product vegetable salad, Frozen food, Infant formula foods, and so on, were tested. 93 bacteria strains were isolated, the overall Detection rate was 5.74 %. The Detection rate of Slmonella, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus and Vibrio vuinificus was 5.74% （93/1620）, 1.63% （25/I 530）, 0.34% （4/1 170）, 6.11% （22/360）, 5.24% （41/780） and 0.28% （I/360） separately, and the Escherichia coil O157：H7, Enterobacter; Sakazakii, Campylobacter jejuni was not detected. Cenelusi0n Foods were contaminated by foodborne pathogens in Chongqing area. Aquatic products and uncooked meat were the main kinds of contaminated food, and the higher risk human foodbome diseases maybe caused by cooked meat and raw aquatic products.