广东省熟肉制品中金黄色葡萄球菌的污染调查及初步风险评价

Staphylococcus aureus contamination and risk evaluation in ready-to-eat meat products in Guangdong Province

目的了解广东省市售熟肉制品中金黄色葡萄球菌（Staphylococcus Aureus,SA）的污染情况,评估其潜在的风险,为预防食源性疾病提供科学依据。方法 2013年采用随机抽样的方法对全省21个地级市和顺德区的市售肉制品中的SA进行监测,并用快速微生物定量风险评估方法,初步评价广东省熟肉制品中SA的风险。结果2013年广东省729份市售熟肉制品中SA的检出率为3.3%,定量计数结果为〈10~350 cfu/g,其中705份样品未检出SA（〈10 cfu/g）,24份样品检出SA（〉10 cfu/g）,24份阳性样品中SA的平均污染水平为10 cfu/g;4种熟肉制品中熏烧烤类熟肉制品的SA检出率最高,第一季度和第四季度污染水平较高,农贸市场是最主要的污染场所。广东省每年预计因食用熟肉制品导致SA的发病人数为24 002人,发生概率为2.3×10-4。结论广东省市售熟肉制品存在SA污染,且初步评估显示致病风险较大,建议加强熟肉制品中SA的卫生监管,并进一步开展食品中SA的风险评估研究,以降低SA的潜在危害。

Objective To investigate the contamination of Staphylococcus Aureus （ SA ） in ready-to-eat （ RTE ） meat products in Guangdong Province and make a preliminary risk evaluation, which would provide scientific basis for the prevention. Methods 729 RTE meat products were collected from 21 cities and Shunde district of Guangdong province by random sampling and SA testing was carried out according to the national standard. A sQMRA tool was used to make preliminary risk evaluation for SA in RTE meat products. Results The prevalence of SA in RTE meat products was 3.3% , the SA concentrations were from 1 to 340 cuf/g, and the average SA concentration was 10 cuf/g. The highest prevalence of SA was found in smoked barbecue RTE meat products. The peak seasons of SA contamination were the first and the fourth season. It was estimated that about 24, 002 people were infected by SA during 2013. The estimated probability of SA infection was 2. 3 -10-4. Conclusion The surveillance data showed that SA were existed at different levels in RTE meat products in Guangdong Province. Preliminary risk evaluation showed the SA risk of RTE meat products was relatively high. The health inspection on RTE meat products should be strengthened.