摘要
目的统计历年我国各省市食品中食源性致病菌的污染情况。方法引用各类文献的监测数据与保健食品的检验结果进行分析汇总。结果在食品中,沙门菌、单核细胞增生李斯特菌、金黄色葡萄球菌、副溶血性弧菌平均检出率均较高。沙门菌在肉类中检出率最高,为12.55%。副溶血性弧菌在水产品中检出率较高,为10.91%。单核细胞增生李斯特菌在生肉中检出率较高,占6.82%。金黄色葡萄球菌在熟食中检出率为4.63%,蔬菜中检出率为3.24%。保健食品中沙门菌、志贺菌、金黄色葡萄球菌、溶血性链球菌均未检出。结论各地区不同食品中食源性致病菌检出率存在差异。
Objective To investigate the contamination characteristics of food borne pathogenic bacteria in food from provinces and cities of China. Methods The detection results of health foods were compared with the monitoring data from documents.Results The detection rates of Salmonella,Listeria monocytogenes,Staphylococcus aureus,Vibrio parahaemolyticus were higher in food. The detection rate of Salmonella in meat was the highest（ 12. 55%）. The detection rate of Vibrio parahaemolyticus in aquatic products was higher（ 10. 91%）. The detection rate of Listeria monocytogenes in raw meat was higher,accounting for6. 82%. The detection rate of Staphylococcus aureus in cooked food was 4. 63%,and that in vegetables was 3. 24%. Salmonella,Shigella,Staphylococcus aureus,Streptococcus hemolyticus were not detected in health foods. Conclusion There are differences in detection rates of pathogenic bacteria in food samples and health foods from place to place.
出处
《中国卫生检验杂志》
CAS
2016年第21期3049-3052,共4页
Chinese Journal of Health Laboratory Technology
基金
浙江省科技厅项目(2015C33109)
浙江省医药卫生科技项目(2016KYB071)
浙江省科研院所专项项目(20-15F10014)
关键词
食品污染
食源性致病菌
污染监测
食品安全
Food contamination
Food borne pathogens
Contamination monitoring
Food safety
