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目的了解雅安市食品污染中引起食源性疾病的重要致病菌,提高雅安地区食源性疾病检测、预警和控制能力。方法按照中国疾病预防控制中心营养与食品安全所《2011年食源性致病菌监测工作手册》,检测9大类食品。结果抽检9大类食品各20件,共计180件。熟肉制品、速冻熟制米面制品、即食非发酵性豆制品、婴幼儿配方粉和婴幼儿谷基辅助食品、糕点及饼干、凉拌菜、鲜榨果蔬汁及米粉、凉皮、米线、盒饭,8类食品中都检出大肠菌群,检出率分别为25%、20%、60%、10%、30%、50%、40%和20%;速冻熟制米面制品、糕点及饼干中霉菌检出率均为100%;鲜榨果蔬汁中金黄色葡萄球菌的检出率为5%;速冻熟制米面制品中单核细胞增生李斯特菌的检出率为5%;未检出沙门菌、大肠埃希菌O157、志贺菌、阪崎肠杆菌、蜡样芽孢杆菌。结论雅安市即食性非发酵豆制品、凉拌菜、鲜榨果蔬汁、速冻熟制米面、饼干及糕点类散装或自制的食品和直接食用的食品卫生质量较差。应加强对这类食品的监督监管,以保障食品的食用安全。
Objective To understand the important pathogens causing foodborne diseases in food contamination in Ya’an and to improve the detection, early warning and control of foodborne diseases in Ya’an. Methods According to “Foodborne pathogenic bacteria monitoring manual 2011” by the Center for Nutrition and Food Safety of Chinese Center for Disease Control and Prevention, 9 categories of foods were tested. The results of sampling the nine major categories of food 20, a total of 180. Cooked meats, frozen cooked rice products, ready-to-eat non-fermented soy products, infant formula and baby cereal-based food, cakes and biscuits, cold dishes, fresh and vegetable juices and rice noodles, Liangpi, rice noodles, Coliform bacteria were detected in all kinds of foodstuffs. The detection rates were 25%, 20%, 60%, 10%, 30%, 50%, 40% and 20% respectively. Frozen cooked rice products, pastries and biscuits The detection rate was 100%; fresh fruit and vegetable juice in the detection rate of Staphylococcus aureus was 5%; quick-frozen cooked rice products in the detection rate of Listeria monocytogenes was 5%; not detected Salmonella Escherichia coli O157, Shigella, Enterobacter sakazakii, Bacillus cereus. Conclusions The quality of hygienic products of instant non-fermented soybean products, cold salad, fresh and vegetable juice, quick-frozen cooked rice noodles, biscuits and cakes in bulk or homemade food and direct food are worse in Ya’an. Supervision and control of these foods should be strengthened to ensure food safety.