摘要
目的掌握食品加工从业人员带菌率,评价食品安全状况,控制传染源,为监管部门制定公共卫生措施并评价其有效性提供基础数据。方法现场采集2083例食品加工从业人员的粪便或肛拭子标本进行沙门氏菌、志贺氏菌和致泻性大肠埃希氏菌检测。结果河南省食品加工从业人员食源性致病菌的检出率为4.18%,其中,沙门氏菌和致泻性大肠埃希氏菌的检出率分别为0.58%和3.60%;志贺氏菌未检出。沙门氏菌血清型中肠炎沙门氏菌占比最高,致泻性大肠埃希氏菌的基因型以EAEC为主。不同类型的食品加工从业人员均有食源性致病菌检出。结论河南省食品加工从业人员带菌率较高,需要加强日常监管,做到全覆盖,降低食品安全风险,保障就餐人员健康。
Objective To grasp the prevalence rate of food processing practitioners,evaluate food safety status,control the source of infection,and provide basic data for the regulatory authorities to develop public health measures and evaluate their effectiveness.Methods A total of 2 083 specimens of feces or anal swabs from food processing practitioners were collected for Salmonella,Shigella and diarrhea-causing Escherichia coli.Results The detection rate of food-borne pathogens in food processing practitioners in Henan Province was 4.18%.Among them,the detection rates of Salmonella and diarrhea-causing Escherichia coli were 0.58% and 3.60%,respectively;Shigella was checked out.The Salmonella serotype has the highest proportion of S.Enteritidis,and the genotype of Escherichia coli is mainly EAEC.Food-borne pathogens are detected in different types of food processing practitioners.Conclusion The food processing industry in Henan Province has a high prevalence rate.It is necessary to strengthen daily supervision,achieve full coverage,reduce food safety risks,and ensure the health of diners.
作者
邱正勇
吴玲玲
李艳芬
炊慧霞
张秀丽
QIU Zheng-yong;WU Ling-ling;LI Yan-fen;CHUI Hui-xia;ZHANG Xiu-li(Henan Provincial Center for Disease Control and Prevention,Zhengzhou,Henan Province,450016 China)
出处
《中国卫生产业》
2019年第11期155-157,160,共4页
China Health Industry
关键词
食品加工从业人员
沙门氏菌
致泻性大肠埃希氏菌
志贺氏菌
带菌率
Food processing practitioners
Salmonella
Diarrhea-causing Escherichia coli
Shigella
Bacterial bearing rate
