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目的了解邯郸市食品卫生安全状况,保障广大消费者的身体健康,为开展食品安全风险评估、制定食品安全标准和采取有针对性的控制措施提供科学依据。方法按照国标方法(GB/T 4789-2003、2008、2010)和2010—2011年全国食源性致病菌检测方法,对所采样品进行沙门菌、副溶血性弧菌、单增李斯特菌、大肠埃希菌O157∶H7、金黄色葡萄球菌、空肠弯曲菌、蜡样芽孢杆菌、阪崎肠杆菌、创伤弧菌、志贺菌检验结果的回顾性分析。结果 620份样品中共检出45株致病菌,总阳性率为7.26%。其中沙门菌1株,阳性率0.16%;单增李斯特菌14株,阳性率2.26%;副溶血性弧菌2株,阳性率0.32%;金黄色葡萄球菌20株,阳性率3.23%;蜡样芽胞杆菌8株,阳性率1.29%。大肠埃希菌O157∶H7、空肠弯曲菌、阪崎肠杆菌、创伤弧菌、志贺菌未检出。卫生指标菌总合格率37.41%。结论邯郸市食品卫生质量存在安全隐患,应加强对上市食品的卫生安全监管工作,确定食品不安全因素的分布和可能来源,进行分析预警,同时提高从业人员的卫生素质,保证上市食品的安全。
Objective To understand the status of food hygiene and safety in Handan, protect the health of consumers, provide scientific basis for carrying out food safety risk assessment, establishing food safety standards and adopting targeted control measures. Methods According to the national standard method (GB / T 4789-2003,2008,2010) and the national food-borne pathogens detection method from 2010 to 2011, the samples were tested for Salmonella, Vibrio parahaemolyticus, Listeria monocytogenes , Escherichia coli O157: H7, Staphylococcus aureus, Campylobacter jejuni, Bacillus cereus, Enterobacter sakazakii, Vibrio vulnificus, Shigella test results were retrospectively analyzed. Results A total of 45 pathogenic bacteria were detected in 620 samples, with a total positive rate of 7.26%. Including 1 Salmonella, the positive rate of 0.16%; Listeria monocytogenes 14, the positive rate of 2.26%; 2 strains of Vibrio parahaemolyticus, the positive rate of 0.32%; 20 Staphylococcus aureus, the positive rate of 3.23%; wax Bacillus like 8 strains, the positive rate of 1.29%. Escherichia coli O157: H7, Campylobacter jejuni, Enterobacter sakazakii, Vibrio vulnificus and Shigella were not detected. Health indicators total qualified rate of 37.41%. Conclusion There are potential safety hazards in the quality of food hygiene in Handan City. Health and safety supervision of listed food products should be strengthened, the distribution and possible sources of food insecurity should be determined, and the analysis and warning should be carried out. At the same time, the health quality of employees should be improved to ensure the safety of listed foods.