贾昆 余焕玲
[摘要] 目的 通过对北京市大兴区市售食品食源性致病菌污染状况的分析总结,为食源性疾病的监测、预防、控制提供科学依据。 方法 对2010~2016年在大兴区辖区内采集的1272件样品进行研究,严格遵守《全国食源性致病菌监测工作手册》的操作流程,对样品中的6种食源性致病菌(蜡样芽孢杆菌、沙门氏菌、金黄色葡萄球菌、单增李斯特菌、副溶血性弧菌、创伤弧菌)进行检测分析。 结果 2010~2016年连续7年共检出食源性致病菌82株,污染样品检出率为6.45%。在检出的82株致病菌中,单增李斯特菌、沙门菌、金黄色葡萄球菌、副溶血性弧菌、创伤弧菌、蜡样芽孢杆菌检出率的构成比分别为42.68%、18.29%、9.76%、17.07%、4.88%和7.32%。 结论 本研究样品中,首要污染的致病菌为单增李斯特菌,主要受污染食品为生畜肉,食品安全监管部门应当增大对食品安全的监管力度,进一步预防和控制食源性疾病的发生。
[关键词] 食品;食源性致病菌;食品污染;食品安全
[中图分类号] R155.31 [文献标识码] A [文章编号] 1673-7210(2018)03(b)-0175-04
The survey of food contamination status caused by food-borne pathogens from 2010 to 2016 in Daxing, Beijing
JIA Kun YU Huanling
Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University, Beijing 100069, China
[Abstract] Objective To investigate the occurrence of food-borne pathogenic bacteria in retail foods in Daxing area and provide scientific basis for monitoring, prevention and control of food-borne diseases. Methods Studied on 1272 samples collected in Daxing District area from 2010 to 2016. In accordance with the standard operating procedure from the "national food-borne pathogens monitoring manual", and six food-borne pathogenic bacteria (bacillus cereus, salmonella, staphylococcus aureus, listeria monocytogenes, vibrio parahaemolyticus and vibrio vulnificus) were tested and analyzed. Results From 2010 to 2016, 82 strains of food-borne pathogenic bacteria were detected for 7 years in a row. The detection rate of contaminated samples was 6.45%. In 82 strains of pathogenic bacteria detection, the listeria monocytogenes, salmonella, staphylococcus aureus, vibrio parahaemolyticus, vibrio vulnificus and bacillus cereus, salmonella detection rate than respectively 42.68%, 18.29%, 9.76%, 17.07%, 4.88% and 7.32%. Conclusion In this study sample, the primary contaminant is listeria monocytogenes, mainly contaminated food is raw meat. The food safety supervision department should increase the supervision of food safety and further prevent and control the occurrence of food-borne diseases.
[Key words] Food; Food-borne pathogenic bacteria; Food Contamination; Food Safety
食源性致病菌是影響食品安全的最主要因素,由微生物污染所引起的食源性疾病作为严重的公共卫生热点问题已引起人们的高度重视和广泛关注[1]。有研究表明食物中毒的众多诱因中,微生物(特别是细菌类微生物)所占的百分比最高,发病病例数最多,已成为食品安全的主要风险隐患[2]。2001年我国构建了“食源性疾病监测网”,2010年国家实施食品安全风险监测计划,监测范围进一步扩大至全国[3]。为了解大兴区市售食品中食源性致病菌的总体污染状况,以便更好的做好食品安全风险评估、预警工作。因此本研究对辖区内常见食品2010~2016年的卫生情况进行了连续的监测,监测数据分析结果报道如下:
1 资料与方法
1.1 一般资料