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目的了解绵阳市食源性致病菌污染状况及污染途径,初步确定高危食品的种类,为食源性疾病的监测提供科学的依据。方法根据《2012食源性致病菌监测工作手册》提供的微生物检验标准操作程序对2012年3~12月采集的8大类食品共计360个样品进行沙门菌、志贺氏菌、单增李斯特菌、金黄色葡萄球菌、大肠杆菌O157∶H7、阪崎肠杆菌,蜡样芽孢杆菌、大肠杆菌O104∶H4、大肠埃希氏菌计数,除大肠埃希氏菌计数外共计8种致病菌的分离鉴定。结果 360个样品中除大肠埃希氏菌以外,共检出致病菌30株,检出率为8.3%(30/360)。其中沙门菌检出3株,检出率0.9%(3/320);单增李斯特菌检出5株,检出率1.9%(5/260);金黄色葡萄球菌检出3株,检出率0.9%(3/330);蜡样芽孢杆菌检出18株,检出率15.7%(18/115);阪崎肠杆菌检出1株,检出率2.5%(1/40)。未检出肠杆菌O157∶H7、大肠杆菌O104∶H4和志贺氏菌。其中蜡样芽孢杆菌检出率最高(15.7%)。结论绵阳市2012年某些食品存在一定程度的食源性致病菌污染,凉拌菜、熟肉制品是食源性疾病的高危食品;单增李斯特菌、沙门菌、金黄色葡萄球菌是食源性疾病的潜在高危致病菌。卫生监督执法部门应采取有效的控制措施加强食品卫生监督管理,减少食源性疾病的发生。
Objective To understand the status of food-borne pathogenic bacteria and its pollution in Mianyang City, and to identify the types of high-risk food initially and provide a scientific basis for the monitoring of food-borne diseases. Methods A total of 360 samples of 8 types of food collected from March to December in 2012 were collected for Salmonella, Shigella, Bacteria, Staphylococcus aureus, Escherichia coli O157: H7, Enterobacter sakazakii, Bacillus cereus, Escherichia coli O104: H4, Escherichia coli count, in addition to the total number of Escherichia coli count eight kinds of pathogenic Isolation and identification of bacteria. Results Among 360 samples except Escherichia coli, 30 strains were detected, the detection rate was 8.3% (30/360). Among them, 3 strains were detected by Salmonella, the detection rate was 0.9% (3/320), 5 strains were detected by Listeria monocytogenes, the detection rate was 1.9% (5/260), 3 strains were detected by Staphylococcus aureus The positive rate was 0.9% (3/330). 18 strains of Bacillus cereus were detected, the detection rate was 15.7% (18/115), and one strain of Enterobacter sakazakii was detected. The detection rate was 2.5% (1/40). Enterobacteriaceae O157: H7, Escherichia coli O104: H4 and Shigella were not detected. Bacillus cereus which the highest detection rate (15.7%). Conclusion Some foodstuffs in Mianyang city were contaminated by food-borne pathogenic bacteria in 2012. Salad dishes and cooked meat products were high-risk food-borne diseases. Listeria monocytogenes, Salmonella and Staphylococcus aureus Potential high-risk pathogenic bacteria cause pathogens. Health supervision and law enforcement departments should take effective control measures to strengthen food hygiene supervision and management, reduce the occurrence of foodborne diseases.