广州市市售食品食源性致病菌污染状况调查

Investigation on the Foodborne Pathogen Contamination in Commercial Food Products in Guangzhou City

目的了解广州市市售食品中食源性致病菌的污染状况。方法采用随机抽样方法分别对我市10个区以及两个地级市的集贸市场、超市、宾馆饭店及个体熟食销售点的7类食品共363份样品中沙门氏菌、金黄色葡萄球菌、副溶血性弧菌、单增李斯特菌、肠出血性大肠杆菌O157∶H7、空肠弯曲菌等6种致病菌依据国标的方法进行了监测。结果363件样品中检出致病菌72株。其中副溶血性弧菌检出率为33.93%,主要污染水产品;金黄色葡萄球菌为3.00%,主要污染熟食品;沙门氏菌和单增李斯特菌检出率分别为1.93%和0.66%;未检出大肠杆菌O157:H7和空肠弯曲菌。在各类食品中,致病菌带菌数有显著性差异(以!2检验,P<0.005)。水产品致病菌带菌率最高,以副溶血性弧菌为主;其次为生肉类,以检出沙门氏菌为多。结论我市市售食品存在食源性致病菌污染,水产品和生肉类是主要污染食品。应加强市售食品监督管理,以减少可能引起食源性疾病的因素。

Objective To investigate the food contamination caused by foodborne pathogens in Guangzhou. Method Three hundred and sixty-three representative kinds of food samples were collected at random from farms, supermarkets, restaurant and hotel in ten districts and two counties of Guangzhou. Salmonella, Listeria monocytogenes, EHEC O157：H7, Staphylococcus aureus, Campylobacter jejuni and Vibrio parahaemolyticus were isolated from these samples by the GB method. Result Among three hundred and sixty-three samples, seventy-two bacterial pathogens were detected. The detection rate of Vibrio parahaemolyticus, mainly from aquatic products, was 33.93%. The detection rate of Staphylococcus aureus, mainly from contaminated cooked food, was 3.00%. The detection rates of Salmonella and Listeria monocytogenes were 1.93% and 0.66%, respectively. EHEC O157：H7 and Campylobacter jejuni were not found. The contamination rates of different foods were different. Above all, the contamination rate of aquatic food was the highest while raw meat was the second, which were mainly contaminated by Salmonella. Conclusion The investigation showed that the contamination of commercial food caused by pathogens occurred in Guangzhou. The aquatic food and raw meat were the main foods that were contaminated by pathogens. Therefore, preventive measures should be strengthened to control foodbome infectious disease.