食品中铜绿假单胞菌的监测分析

Monitoring and analysis of Pseudomonas aeruginosa in food

目的了解食品受铜绿假单胞菌污染的程度,为开展食品监测、防止食品污染提供指导。方法采用标准SN/T2099—2008和GB/T 8538—2008中4.54铜绿假单胞菌的检测方法,对熟肉制品、凉拌即食食品、饮用水3类产品进行监测。结果发现3类产品受铜绿假单胞菌污染程度不同,其中熟肉制品检出率为6.25%、凉拌即食食品检出率为17.65%,饮用水的检出率为1.19%,可以看出熟肉制品和凉拌即食食品比较容易受铜绿假单胞菌污染。绿脓素作为铜绿假单胞菌的特征指标,可以在检测中指示铜绿假单胞菌的检出。结论产品本身在生产销售环节容易受铜绿假单胞菌污染,有必要对该菌进行风险监测,以提高产品质量,降低该菌所引起的食品污染带来的风险。

Objective To investigate the extent of Pseudomonas aeruginosa contamination in food,so as to provide guidance for carrying out food monitoring and preventing food contamination. Methods Monitoring cooked meat products,cold ready- to-eat foods,drinking water were based on the detection method of 4. 54 Pseudomonas aeruginosa in standard SN / T 2099—2008and in the standard GB / T 8538—2008. Results Finding that three categories of products were contaminated by Pseudomonas aeruginosa in different degrees. Among them,detection rate of cooked meat products was 6. 25% and that of cold ready- to-eat foods was 17. 65%,the detection rate of drinking water was only 1. 19%. According to the results,it was obvious that cooked meat products and cold ready- to- eat foods were more susceptible to be contaminated by Pseudomonas aeruginosa. As the characteristic index of Pseudomonas aeruginosa,pyocyanin could indicate the detection of Pseudomonas aeruginosa. Conclusion Products are easily contaminated by Pseudomonas aeruginosa in production and marketing sectors,and it is necessary to monitor the bacteria to improve the quality of products and reduce the risk of food contamination caused by the bacteria.