2011-2015年河南省开封市部分市售食品中沙门氏菌和金黄色葡萄球菌污染状况分析

Analysis of contamination status of Salmonella and Staphylococcus aureus in some commercial food products in Kaifeng City of Henan Province from 2011 to 2015

目的了解开封市部分市售食品中沙门氏菌和金黄色葡萄球菌的污染状况,初步确定可能污染上述致病菌的高危食品,为食物中毒监测提供科学依据。方法依据国标方法,采用显色培养基,对样品分别进行沙门氏菌、金黄色葡萄球菌的分离、生化及血清学鉴定。结果 2011-2015年从12类食品576份样品中共检出目标菌49株,总检出率为8.51%。其中,沙门氏菌20株(3.47%),金黄色葡萄球菌29株(5.03%)。不同类别食品中肉及肉制品污染最严重,目标菌总检出率为29.82%,沙门氏菌和金黄色葡萄球菌污染程度均最高,其污染率分别为11.40%和18.42%;其次是非发酵豆制品,目标菌检出率10.00%。结论开封市市售食品中沙门氏菌和金黄色葡萄球菌污染较为普遍,肉及肉制品是这两种菌的主要污染品种,熟肉制品、非发酵豆制品、生食水产品可能导致较高的食源性疾病风险。应加强食品卫生监管,预防食源性疾病的发生。

Objective This surveillance was conducted to understand the contamination state of Salmonella and Staphylococcus aureus in some commercial food products in Kaifeng. To determine the high - risk food of contamination by the two pathogens pre- liminarily and provide scientific basis for supervision of foodborne disease. Methods According to examination method of GB and use imported culture mediums, we separated Salmonella, Staphylococcus aureus from all samples, and tested biochemical reac- tion, serology identification to strains. Results A total of 49 strains of target pathogens were detected from 576 samples of 12 types of foods from 2011 to 2015. And the total detection rate was 8.51%. There were 20 strains of Salmonella（3.47% ） and 29 strains of Staphylococcus aureus（ 5.03% ）. The detection rates of target pathogens in meat and meat products were the highest （29. 82% ） of different types, the contamination degree of Salmonella and Staphylococcus aureus from meat and meat products is the highest with the contaminated rates of 11.40% and 18.42% respectively, followed by the non - fermenting soybean products （ 10. 00% ）. Conclusion Salmonella and Staphylococcus aureus were frequently found in some commercial food products. Meat and meat products are the main kinds of food contaminated by Salmonella and Staphylococcus aureus in Kaifeng. Meat and meat products, non - fermenting soybean products aquatic products eaten in raw and cold dish are at higher risks for causing foodborne diseases. It is necessary to strengthen food hygiene supervision to prevent foodborne diseases.