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目的了解长沙市即食餐饮食品中主要食源性致病微生物的污染状况,为预防和控制食源性疾病提供科学依据。方法按照《2012年食源性致病菌监测工作手册》的要求,对即食餐饮食品中的沙门菌、志贺菌等6种致病菌污染情况进行监测。结果 95批次即食餐饮食品共开展致病菌监测475项,检出阳性致病菌17株,总体检出率3.58%。检出的主要食源性致病菌为蜡样芽胞杆菌、单核细胞增生性李斯特菌和金黄色葡萄球菌,检出率分别为12.73%、6.32%和4.21%。不同采样环节、不同季节样品致病菌检出情况显示,超市采集的餐饮食品致病菌阳性率明显高于餐饮环节和农贸市场(χ2=6.654,P<0.05),夏秋季节采集的样品致病菌检出率稍高于冬春季节,但差异无统计学意义(χ2=0.617,P>0.05)。结论长沙市市售即食餐饮食品存在食源性致病菌的污染,应加强食源性疾病相关知识宣传,加强食源性疾病监测及预警,有效预防食源性疾病的发生。
Objective To understand the pollution status of the main food-borne pathogenic microorganisms in ready-to-eat food and drink in Changsha and provide a scientific basis for the prevention and control of food-borne diseases. Methods According to the requirements of the 2012 Foodborne Pathogenic Bacteria Monitoring Manual, the contamination status of six kinds of pathogens such as Salmonella and Shigella in ready-to-eat foodstuffs was monitored. Results 95 batches of ready-to-eat foods and foods carried out 475 pathogenic bacteria surveillance and 17 positive pathogens were detected, with an overall detection rate of 3.58%. The main foodborne pathogens detected were Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus, and the detection rates were 12.73%, 6.32% and 4.21% respectively. The results showed that the positive rates of pathogenic bacteria in foodstuffs collected by supermarkets were significantly higher than those in foodstuffs and farmer’s markets (χ2 = 6.654, P <0.05). Samples collected in summer and autumn were pathogenic The detection rate of bacteria was slightly higher than that in winter and spring, but the difference was not statistically significant (χ2 = 0.617, P> 0.05). Conclusion There is contamination of food-borne pathogenic bacteria on the market for ready-to-eat food and beverage in Changsha. Publicity on foodborne disease-related knowledge should be strengthened to strengthen the monitoring and early warning of food-borne diseases and effectively prevent the occurrence of food-borne diseases.