2015年四川省6类即食食品中食源性致病菌调查

The Foodborne Pathogenic Bacteria in 6 Kinds of Ready-to-eat Food in Sichuan 2015

目的了解四川省即食食品中食源性致病菌的情况,为食源性疾病监测及我国即食类食品安全标准的制定提供科学依据。方法 2015年在四川26个监测点采集6大类即食食品,共993份样品进行沙门菌、金黄色葡萄球菌、蜡样芽孢杆菌、单核细胞增生李斯特菌、致泻大肠埃希菌和副溶血性弧菌的检测。结果检出致病菌107株,致病菌检出率为10.78%,其中蜡样芽胞杆菌检出率为12.81%;金黄色葡萄球菌检出率为2.12%;致泻大肠埃希菌检出率为1.16%;单核细胞增生性李斯特菌检出率为0.81%;沙门菌检出率为0.31%;副溶血性弧菌未检出。流动早餐、街头凉粉凉面小吃和寿司中致病菌阳性率较高,分别为17.98%、10.97%和10.20%。不同种类即食食品致病菌阳性率的差异有统计学意义。结论2015年所监测的四川地区6大类即食食品中均不同程度检出食源性致病菌,尤其是在街头小吃、流动早餐和寿司中检出率较高。建议卫生监督执法部门加强监管执法,适时制定我国适用的即食类食品安全标准,减少食源性疾病的发生。

Objective To investigate the status of foodborne pathogenic bacteria in ready-to-eat food in Sichuan and to provide scientific evidences for the foodborne disease supervision and national food safety standard building. Methods 993 samples from 6 kinds of ready-to-eat food were sampled and identified into Salmonellae,Staphylococcus aureus,Bacillus cereus,Listeria monocytogenes,Escherichia coli and Vibrio parahaemolyticus in 26 monitoring areas of Sichuan province. Results There were 107 foodborne pathogens detected with a detection ratio of 10. 78%. The relevance ratio of Bacillus cereus was 12. 81%,Staphylococcus aureus was 2. 12%,Escherichia coli was 1. 16%,Listeria monocytogenes was 0. 81%,and Salmonellae was 0. 81%. Vibrio parahaemolyticus was not detected from these samples. The detection rate of pathogenic bacteria in takeaway breakfast,street food such as Liangfen and cold noodles and sushi were higher than others,which were 17. 98%,10. 97% and 10. 20% respectively. The detection rates of pathogenic bacteria in different ready-to-eat foods were significantly different. Conclusion Foodborne pathogens were detected in street food,takeaway breakfast and shusi,with a higher rate than other kinds of food in Sichuan. It recommended that the sanitary supervision department should strengthen supervision and develop national food safety standard for ready-to-eat food,in order to reduce the incidence of foodborne illness.