熟肉制品受染阪崎肠杆菌情况调查

目的:了解熟肉制品中阪崎肠杆菌的受染情况,为预防和控制阪崎肠杆菌在人类感染疾病,为卫生监管提供科学依据。方法 :按照GB4789.40-2010《食品微生物学检验阪崎肠杆菌检验》和实时荧光PCR法进行检验并统计分析。结果 :152份熟肉制品检出阪崎肠杆菌14株,检出率为9.2%;染菌量在20MPN/100g浓度范围以下的占92.9%(13/14)。结论 :熟肉制品受染阪崎肠杆菌的情况应引起警惕。

Objective Understanding the pollution of cooked meat products caused by Enterobacter sakazakii,to prevent and control Enterobacter sakazakii infection in human and provide scientific basis for health inspection.Method The samples were tested in accordance with the national standard and Real-time fluorescence PCR method,then the results were statistically analyzed.Results The 14 strains of Enterobacter sakazakii were detected from 152 samples of cooked meat products with the detection rate was 9.2%.The count of Enterobacter Sakazakii detected from 14 cooked meat were below 20MPN/100g,accounting for 92.9%（13/14）.Conclusion The situation that cooked meat products are infected with Enterobacter sakazakii should be paid attention.