2009-2012年大连市食品中食源性致病菌污染状况调查

Investigation of pollution condition on foodborne pathogens in food from Dalian city during 2009-2012

目的了解大连市食品中主要食源性致病菌的污染状况,确定高危食品,为预防和控制食源性疾病提供科学依据。方法 2009-2012年采集大连辖区内的7类食品,对沙门氏菌、大肠埃希菌O157∶H7、金黄色葡萄球菌、单核细胞增生李斯特菌、蜡样芽胞杆菌和副溶血性弧菌6种食源性致病菌进行监测分析。结果 548份样品中,食源性致病菌检出率为12.59%(69/548)。生禽肉、鲜榨果汁、鲜冻水产品、生食水产品、熟肉制品、凉拌菜和米面制品中的致病菌检出率分别为21.88%(14/64)、20.83%(5/24)、20.00%(21/105)、10.58%(11/104)、9.23%(6/65)、6.67%(2/30)和6.41%(10/156);2009-2012年副溶血性弧菌、蜡样芽孢杆菌、金黄色葡萄球菌、沙门氏菌、单增李斯特氏菌的检出率分别为12.92%、10.00%、5.83%、4.66%、0.62%。结论大连市市售食品中食源性致病菌污染较为普遍,生禽肉和水产品是大连市食品的主要污染品种,作为直接入口食品的鲜榨果汁、熟肉制品、生食水产品和凉拌菜可能导致较高的食源性疾病风险。

Objective To investigate and identify the contamination of main food borne pathogenic bacteria and the kind of high - risk foods, and to provide scientific basis for prevention and control of foodborne diseases in Dalian. Methods From 2009 to 2012, 7 kinds of retail food samples were collected from Dalian and analyzed for the presence of Salmonella, Escherichia coli O157： H7, Staphylococcus aureus, Listeria monocyteg- enes, Bacillus cereus and Vibrio parahemolyticus. Results Of the 548 samples tested, 69 （ 12. 59% ） were positive for foodborne pathogenic bacteria. The positive rate of foodborne bacterial pathogens in raw poultry, fresh juice, fresh frozen aquatic products, raw consumption fishery products, cooked meat, cold dish, flour and rice products were 21.88% （14/64）, 20. 83% （5/24）, 20. 00% （21/105）, 10.58% （11/104）, 9. 23% （6/65）, 6. 67% （2/30） , and 6.41% （10/156） respectively. The positive rates of Vibrio para- hemolyticus, Bacillus cereus , Staphylococcus aureus, Salmonella, Listeria monocytegenes from 2009 to 2012 were 12.92% , 10.00% , 5.83% , 4.66% , and 0.62% respectively. Conclusions Foodborne patho- genic bacteria were frequently found in retail foods in Dalian. Raw poultry, aquatic products are the main kinds of food contaminated by foodborne pathogens in Dalian. As the ready - to - eat food, such as fresh juice, cooked meat, aquatic products eaten in raw and cold dish are at higher risks for causing foodborne dis- eases.