秦皇岛市北戴河区引起食源性腹泻的病原菌

The pathogenic bacteria of food-borne diarrhea in Beidaihe District of Qinhuangdao City

目的分析秦皇岛市北戴河区引起食源性腹泻的常见病原菌,为有效预防控制食源性腹泻提供有针对性的措施。方法对散装熟肉制品、熟肉类凉拌菜、水产品类凉拌菜、生食水产品类等样品进行沙门菌、志贺菌、大肠埃希菌O157∶H7/NM、副溶血性弧菌、金黄色葡萄球菌、单核细胞增生性李斯特菌等病原菌的监测。结果共检测700份样品,检出致病细菌209株,检出率为29.86%。其中检出金黄色葡萄球菌145株,检出率20.71%;志贺菌和大肠埃希菌O157∶H7/NM没有检出。各种致病菌污染食品情况存在明显差异,其中水产品凉拌菜检出率最高,为42.86%;生食水产品类检出率最低,为6.86%。4类食品致病菌检出率差异有统计学意义(χ2=62.995,P<0.01)。结论经过加工和处理后的食品其细菌的检出株数明显高于未加工样品细菌检出的株数。对食品在制作、灌装、储存及售卖过程中由于操作不当,温度波动,卫生状况不良等原因导致微生物污染和大量繁殖,食用这些食品引起食源性腹泻的风险就会增加。提示在食品安全监管过程中,加强食品生产销售过程的监管,能有效控制食品安全事件的发生。

[ Objective ] To analyze the common pathogenic bacteria of food-borne diarrhea in Beidaihe District of Qinhuangdao City, provide the targeted measures for effective prevention and control of food-borne diarrhea. [ Methods ] The samples of bulk cooked meat products, cooked meat salad, aquatic product salad and raw aquatic product were collected, to detect the Salmonella, Shigella, Escherichia Coli O157： HT/NM, Vibrio parahaemolyticus, Staphylococcus aureus, and Listeria monoeytogenes. [ Results ] A total of 209 strains of pathogenic bacteria were detected in 700 samples, with the detection rate of 29.86%. There were 145 strains of Staphylococcus aureus with the detection rate of 20.71% , while Shigella and Escherichia Coli O157： H7/NM were not found. The detection rates in all kinds of foods were different, which the detection rate in the aquatic product salad was the highest （ 42. 86% ） , and that in the raw aquatic product was the lowest （ 6.86% ）. The difference in the detection rate among 4 kind of food were significant different （ χ2 = 62. 995, P 〈 0.01 ）. [ Conclusion] The strain number of pathogenic bacteria in processed food is obviously higher than that in unprocessed food. The improper operation in the food production, filling, storage and sale process, temperature fluctuation and poor health situation may cause microbial pollution and microorganism reproduction, so the risk of food- borne diarrhea increases. It is suggested that the supervision of the food production and sale process can effectively control the occurrence of food safety incidents.