2014-2015年德阳市某区食品加工从业人员食源性致病菌带菌状况监测分析

Analysis of Food Borne Pathogenic Bacteria Carrying Status Among Food Processing Workers in a District of Deyang City 2014 to 2015

目的了解德阳市某区餐饮行业食品加工从业人员食源性致病菌带菌率情况,为预防和控制相关食源性疾病提供依据。方法收集被调查者基本信息,采集粪便或肛拭子、手表面拭子,开展食源性致病菌检测,分析带菌率差异。结果食品从业人员食源性致病菌带菌率为37.13%;分离出来的菌株中以大肠埃希菌和沙门菌检出率最高,分别为23.45%和5.86%;大肠埃希菌以EAEC102和EPEC544为优势血清型,沙门菌以B群中的德尔卑沙门菌为优势菌群;对被调查人员手表面金黄色葡萄球菌检出率10.63%;学校食堂从业人员带菌率在各类餐饮服务单位中最高,为41.03%;不同文化程度和年龄的的从业人员带菌率存在统计学差异。结论德阳市某区餐饮行业食品加工从业人员致病菌带菌状况不容忽视,相关部门应完善各餐饮服务单位尤其是学校食堂的监督、监测,加强从业人员健康教育和卫生知识培训。

Objective To understand the foodborne pathogenic bacteria carrying status of food processing workers in Deyang, and to provide the basis for the prevention and control of food borne diseases. Methods Collect the basic information and stool or rectal swab, watch surface swabs, then detect foodborne pathogen , and analyzed the differences of bacterial bearing rate. Results Food practitioners foodborne pathogen bearing rate was 37. 13% ; the highest detection rate was Escherichia coli and Salmonella, 23.45% and 5.86% respectively; EPEC544 and EAEC102 were the dominant serotype of Escherichia coli, del Alpi group B Salmonella was the dominant microflora; among investigation personnel the surface of Staphylococcus aureus detection rate was 10. 63% ; fungus infection rate in the school cafeteria staffs was the highest in all types of food service units （41.03%） ; different education level and age of employees were significant influencing factors of bacteria bear- ing rate. Conclusion In Deyang city district, bacteria bearing status of food and beverage processing practition- ers can not be ignored, the relevant departments should improve supervision and monitoring of the school can- teen, especially strengthen practitioners health education and hygiene knowledge training.