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目的了解吉林省食品中食源性致病菌污染状况,掌握可能被污染的高危食品,为食源性疾病控制提供科学依据。方法在国家2009年工作计划的基础上,按比例扩大并制定了本省的工作计划。全省9个地区均匀分布采集样品,由吉林省疾控中心、四平市疾控中心、吉林市疾控中心3个实验室进行检测。根据国家监测网提供的工作手册进行监测,监测项目有沙门菌、大肠杆菌O157、单增李斯特菌,副溶血性弧菌、金黄色葡萄球菌,阪崎肠杆菌、弯曲菌7种致病菌进行检测。结果在13类473份食品中,共分离出6种104株食源性致病菌,总检出率22.0%。结论本省食品已不同程度受到多种食源性致病菌污染,生禽肉、生食水产品、熟制水产品、生畜肉、熟肉制品、鲜冻水产品、沙拉为主要受污染食品,提示应加强市售食品监管,以减少可能引起食源性疾病的危险因素。
Objective To understand the status of food-borne pathogens in food in Jilin Province and to master the high-risk foods that may be contaminated, so as to provide a scientific basis for food-borne disease control. Methods Based on the national 2009 work plan, the work plan of the province was expanded and formulated proportionally. Nine regions of the province were evenly distributed samples collected by the Jilin Provincial CDC, Siping City CDC, Jilin City CDC three laboratories for testing. According to the working manual provided by the national monitoring network, the surveillance programs include Salmonella, Escherichia coli O157, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus, Enterobacter sakazakii and Campylobacter spp Test. Results Sixty-four food-borne pathogenic bacteria were isolated from 473 foodstuffs in 13 categories, with a total detection rate of 22.0%. Conclusion The food in our province has been contaminated by a variety of food-borne pathogens to varying degrees. The raw poultry, raw aquatic products, cooked aquatic products, raw meat, cooked meat products, fresh-frozen aquatic products and salads are the main contaminated foods, suggesting Market surveillance of foods should be stepped up to reduce the risk factors that can cause foodborne illness.