2011—2013年广西龙州县食品微生物污染检测结果

Testing results of microbial contamination in food in Longzhou County of Guangxi Province from 2011-2013

目的调查龙州县各类食品受微生物污染情况,为预防食源性疾病提供依据。方法按照2011—2013年国家食源性疾病监测工作手册进行采样和检测。结果 3年共检测样品317份,总合格率为76.97%。在41份米粉米线盒饭、学生营养餐中检出致病菌12株,检出率为29.27%;在61份熟肉制品中检出致病菌6株,检出率为9.84%。桶装纯净水矿泉水、熟肉制品、学校饮用水的菌落总数和熟肉制品、鲜榨果蔬汁、米粉米线盒饭的大肠菌群合格率低。2011年菌落总数、大肠菌群、霉菌和致病菌检出合格率分别为76.67%(46/60)、70.24%(59/84)、91.67%(22/24)、90.63%(87/96);2012年致病菌检出率为5.56%;2013年菌落总数、大肠菌群和致病菌检出合格率分别为63.83%(60/94)、82.98%(78/94)、9.47%(124/131)。结论龙州县抽检的食品受微生物污染严重,应加强对各类食品微生物污染的监测,并采取相应的预防控制措施,防止食源性疾病的发生。

[ Objective ] To investigate the status of microbial contamination in food in Longzhou County, and provide the reference for preventing the food-borne diseases. [ Methods ] The sampling and detection were conducted according to the National Food- borne Disease Monitoring Handbook in 2011-2013. [ Results ] A total of 317 samples were detected in 3 years,and the qualified rate was 76.97%. Twelve strains of pathogens were found in 41 samples of rice noodle packed meal, and student nutrition meal, with the detection rate of 29.27% ,and 6 strains of pathogens were found in 61 samples of cooked meat products,with the detection rate of 9.84%. The qualified rates of bacterial count group in boxed water mineral waters, cooked meat products, school drinking water, as well as coliform group in cooked,meat products ,fruit and vegetable juices, and rice noodle packed meal were lower. The qualified rates of bacterial count group, coliform group,mould,and pathogen was 76.67% （46/60）, 70.24% （59/84）, 91.67% （22/24）, 90.63% （87/96） in 2011. The pathogen detection rate was 5.56% in 2012. The qualified rates of bacterial count group, coliform group, and pathogen was 63.83% （60/94）, 82.98%（78/94）, 9.47%（124/131） in 2013. [Conclusion] The microbial contamination in food samples in Longzhou County is serious. It is necessary to strengthen the monitoring of microbial contamination in all kinds of food, and carry out relevant prevention and control measure to prevent the food-borne diseases.