摘要
目的 了解上海市市售即食食品中微生物污染情况,及时发现食品安全隐患,为即食食品风险评估、管理和标准制定提供科学依据。方法 2016-2020年共采集上海市即食食品20类共10 521份食品样品,对菌落总数、大肠埃希氏菌计数2种卫生指示菌和副溶血性弧菌、金黄色葡萄球菌、致泻大肠埃希氏菌、沙门氏菌、蜡样芽孢杆菌、单核细胞增生李斯特氏菌(以下简称单增李斯特菌)6种食源性致病菌进行定量或定性检验,并分析卫生指示菌和食源性致病菌污染水平及关联性。结果 凉拌米面制品、沙拉、中式凉拌菜的指示菌污染水平较高,菌落总数均值分别为(5.13±1.43)lgCFU/g、(4.56±1.13)lgCFU/g、(4.26±1.75)lgCFU/g;大肠埃希氏菌计数分别为(1.20±1.00)lgCFU/g、(1.47±1.41)lgCFU/g、(1.18±1.06)lgCFU/g。冷锅串串、沙拉、中式凉拌菜、熟肉制品中单增李斯特菌检出率较高,分别为6.27%、3.36%、2.71%、2.69%;副溶血性弧菌仅在生食动物性水产品(3.65%)、中式凉拌菜(2.58%)、熟肉制品(0.42%)中检出;米面制品中蜡样芽孢杆菌(7.51%)显著高于寿司(0.53%)(P<0.05)。菌落总数均值与大肠埃希氏菌计数均值呈极显著正相关(P<0.001);菌落总数均值与致病菌样品阳性率呈显著正相关(P<0.05)。结论 上海市生食食物、凉拌、夹心等最后一步加工工艺非加热的即食食品,卫生指示菌和致病菌污染水平较高,食源性致病风险较高,应重点防范。固体即食食品菌落总数计数水平与食源性致病菌污染状况存在相关性。
ObjectiveTo verify the potential food safety hazards and provide a scientific basis for risk assessment,risk management and food safety standards formulation of ready-to-eat(RTE)food in Shanghai.MethodsFrom 2016 to 2020,10521 food samples of 20 kinds of RTE foods were collected in Shanghai. A series of qualitative or quantitative detection of two hygienic indicator bacteria and six pathogenic bacteria,including the aerobic plate count(APC),Escherichia coli(E. coli)count,Vibrio parahaemolyticus(V. parahaemolyticus),Staphylococcus aureus,Diarrheagenic E. coli,Salmonella spp.,Bacillus cereus(B. cereus),and Listeria monocytogenes(L. monocytogenes)were conducted. and the correlation between them was analyzed.ResultsThe highest average APC count of cold rice noodle products,salad and Chinese salad were(5. 13±1. 43)lgCFU/g,(4. 56±1. 13)lgCFU/g,(4. 26±1. 75)lgCFU/g,and the E. coli count were(1. 20±1. 00)lgCFU/g,(1. 47±1. 41)lgCFU/g and(1. 18±1. 06)lgCFU/g. The positive rates of L. monocytogenes in cold pot skewers,salad,Chinese salad and cooked meat products were relatively high(6. 27%, 3. 36%, 2. 71% and 2. 69%, respectively). V.parahaemolyticus was only detected in three categories,including 3. 65% of raw animal aquatic products,2. 58% of Chinese salad and 0. 42% of cooked meat products. The positive rate of B. cereus in rice noodle products was 7. 51%,which was significant higher than sushi,whose rate was 0. 53%(P<0. 05). The APC level was positively correlated with the E. coli count(P<0. 001)and the positive rate of foodborne pathogens(P<0. 05).ConclusionRaw food,salad,sandwich and other RTE foods without further heating had the highest level of hygiene indicator bacteria and foodborne pathogens,which indicated a high risk of foodborne disease which should be the focus of prevention. There was a positive correlation between the average APC level and the positive rate of foodborne pathogens in solid RTE foods.
作者
宋夏
徐碧瑶
蔡华
罗宝章
秦璐昕
刘弘
SONG Xia;XU Biyao;CAI Hua;LUO Baozhang;QIN Luxin;LIU Hong(Shanghai Municipal Center for Disease Control and Prevention,Shanghai 200336,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2022年第4期767-772,共6页
Chinese Journal of Food Hygiene
基金
上海市公人卫生体系建设三年行动计划(2020-2022年)优秀人才培养计划(GWV-10.2-YQ21)。
关键词
即食食品
微生物污染
食源性致病菌
风险监测
食品安全
Ready-to-eat food
microbial contamination
foodborne pathogens
risk monitoring
food safety
