摘要
目的了解2014-2019年上海市浦东新区市售食品中食源性致病菌的污染情况,为食源性疾病的预防及控制提供依据。方法根据GB 4789《食品安全国家标准食品微生物学检验》相关标准及《进出口食品中嗜水气单胞菌检测方法》对不同种类市售食品进行致病菌检测。结果在监测的5 667份市售食品中,共有1 384份样本检出致病菌,检出率为24.42%;检出致病菌1 491株,以副溶血性弧菌检出率最高(11.15%,632/5 667),存在混合污染情况;不同食品类别中主要致病菌检出情况不同,以畜内脏中检出率最高(38.47%,237/616);4个季度检出情况略有不同,以第4季度检出率最高(31.01%,441/1 442);流通环节中集贸市场的检出率高于超市的检出率;沙门血清型呈多样性分布。结论上海市浦东新区市售食品中存在不同程度的致病菌污染,不同食品类别主要致病菌不同,且存在多种致病菌混合污染情况,应加强监测和管理。
Objective To understand the pollution situation of foodborne pathogens in commercially available food in Pudong New Area of Shanghai from 2014-2019, provide a basis for the prevention and control of foodborne diseases. Methods The pathogenic bacteria in different kinds of commercially available food were detected according to GB 4789 National food safety standard-food microbiological examination and the Detection of Aeromonas hydrophila in import and export food. Results Pathogenic bacteria were found in 1 384 of 5 667 commercially available food samples, with a detection rate of 24.42%. 1 491 strains of pathogenic bacteriaweredetected,andthedetectionrateofVibrio parahaemolyticuswasthe highest(11.15%, 632/5667). There were co-contamination.The distribution of major pathogenic bacteria in different kinds of foods was different, with the highest detection rate in animal viscera(38.47%, 237/616). The detection situation was slightly different in the four quarters, with the highest detection rate in the fourth quarter(31.01%, 441/1 442). Among different circulation link, the detection rate of market was higher than that of supermarket. The distribution of Salmonella serotypes was various. Conclusion There are different degrees of pathogenic bacteria contamination in commercially available food in Pudong New Area of Shanghai. The main pathogenic bacteria of different food categories are different, and there are co-contamination of many pathogenic bacteria. The monitoring and management should be strengthened.
作者
王筱
盛燕华
苏靖华
丁锦
桂燕华
赵冰
陆岚
丁明
朱林英
潘丽峰
郝莉鹏
WANG Xiao;SHENG Yan-hua;SU Jing-hua;DING Jin;GUI Yan-hua;ZHAO Bing;LU Lan;DING Ming;ZHU Lin-ying;PAN Li-feng;HAO Li-peng(Microbiological Laborutory,Pudong New Area Center for Disease Control and Prevention,Shanghai,200136,China;Pudong Instiute of Prerentive Medicine,Fudan Uniersily,Shanghai,200136,China)
出处
《职业与健康》
CAS
2020年第21期2936-2940,共5页
Occupation and Health
基金
上海市卫生和计划生育委员会青年项目资助(20184Y0206)
关键词
市售食品
食源性致病菌
复合污染
食品安全
Commercially available food
Foodborne pathogens
Co-contamination
Food safety
