2007-2012年自贡市食品食源性致病菌监测分析

Surveillance on Foodborne Pathogens in Zigong,2007-2010

目的了解四川省自贡市食品中食源性致病菌的污染现状,为预防和控制食源性疾病提供科学依据。方法2007-2012年按《全国食源性致病菌监测工作手册》对自贡市9类1 130份食品样品中沙门菌、金黄色葡萄球菌、副溶血性弧菌和EHEC O157:H7等9种致病菌进行分离鉴定和血清分型。结果 2007-2012年各年致病菌检出率差异有统计学意义(P<0.01);1 130份样品中,共检出致病菌86株,总检出率7.61%。其中,蜡样芽胞杆菌的检出率最高(14.07%),其余依次为副溶血性弧菌(12.71%)、创伤弧菌(5.56%)、阪崎肠杆菌(2.90%)、单增李斯特菌(2.55%)、沙门菌(1.76%)、金黄色葡萄球菌(1.23%)和EHECO157:H7(0.15%),未检出志贺菌;生肉的致病菌检出率最高(19.53%),其余依次为水产品(19.44%)、速冻和熟制米面制品(14.17%)、婴幼儿食品(11.59%)、熟肉制品(4.23%)、即食非发酵性豆制品(2.86%)、蛋制品(2.00%)和焙烤食品(1.82%),即食果蔬中未检出致病菌。结论自贡市不同食品种类除即食果蔬外,均存在不同程度致病菌污染,尤以水产品和生肉最为严重,卫生执法部门应加强管理以有效预防食源性细菌性疾病的发生。

To investigate the foodbome pathogens in foods in Zigong city, and provide scientific basis for prevention and control of foodborne diseases. Methods In 2007 - 2012, under standard operation procedures recommended by National Surveillance on Foodborne Pathogens, 1 130 food samples of 9 types were collected in Zigong city. Pathogens of Salmonella, Staphylococcus aureus, Vibrio parahaemolytieus, EHEC O157：H7 and other 5 kinds of pathogen were conducted separation identification and serotyping. Results There were 86 strains were isolated from 1 130 samples, with the overall positive rate 7.61%. The isolation rate of Bacillus cereus was the highest （ 14. 07% ） , followed by Vibrio parahaemolyticus （ 12.71% ） , Vibrio vulnificus （5.56%） , Enterobacter sakazakii （2. 90% ） LM （2.55%）, Salmonella （ 1.76% ）, Staphy- lococcus aureus （ 1.23% ） and EHEC O157 ： H7 （0. 15% ） ; no Shigella was detected. The highest patho- genic bacteria contamination rate was 19.53% in raw meat, followed by aquatic products （ 19.44% ）, frozen and cooked rice products （ 14. 17% ）, infant food （ 11.59% ）, cooked meat products （4. 23% ）, instant non - fermented bean products （2. 86% ）, egg products （2. 0% ） and baked food （ 1.82% ）. No detection of pathogenic bacteria in instant fruits and vegetables. Conclusion Pathogens exists in all of the foods except for instant fruits and vegetables in Zigong, and aquatic products and raw meat are the most polluted foods. Health enforcement departments should strengthen the management to effectively prevent the occurrence of bacterial foodborne diseases