2014-2016年惠州市居民日常餐饮食品中食源性致病菌监测结果分析

Monitoring results of foodborne pathogens in residents' daily catering food in Huizhou City,2014-2016

目的了解和掌握惠州市居民日常餐饮食品中食源性致病菌污染状况,为开展食品安全风险评估和预防控制食源性疾病提供科学依据。方法 2014-2016年按照《食品安全国家标准食品微生物学检验》方法,并参照《国家食品污染和有害因素风险监测工作手册》等,对惠州市居民日常餐饮食品进行金黄色葡萄球菌、沙门菌、单核细胞增生李斯特菌、副溶血性弧菌、蜡样芽胞杆菌等11种食源性致病菌检测,并对检出的金黄色葡萄球菌进行葡萄球菌肠毒素测定,对检出的副溶血性弧菌进行毒力基因测定。结果惠州市2014-2016年共监测26类773份食品,分离出食源性致病菌62株,总检出率为8.02%。检出7种致病菌,其中蜡样芽胞杆菌检出率最高(14.81%),其次为金黄色葡萄球菌(5.54%),副溶血性弧菌(5.26%),空肠弯曲菌(3.57%),致泻大肠埃希菌(1.39%),沙门菌(0.82%),单核细胞增生李斯特菌(0.73%);生畜肉类食源性致病菌检出率最高(37.50%),其次为配送餐/学生餐(28.00%)、婴幼儿配方食品(27.27%)等;采自农贸市场食品的食源性致病菌检出率(15.13%)高于超市(3.68%)、小型商铺(6.35%)、餐饮单位(6.98%)、网店(4.17%);散装食品(包括简易包装)的食源性致病菌检出率(10.82%)高于预包装食品(2.92%)。结论 2014-2016年惠州市居民日常餐饮食品存在一定程度食源性致病菌污染,建议加大对生畜肉等高风险食品和蜡样芽胞杆菌等主要食源性致病菌的监测力度,同时应加强对农贸市场和散装(包括简易包装)食品的监管,采取针对性的措施,切实有效地预防食源性疾病和食物中毒事件的发生。

Objective To investigate and grasp the contamination status of foodborne pathogens in residents＇ daily catering food in Huizhou City so as to provide a scientific basis for the risk assessment of food safety and the control and prevention of food- borne diseases. Methods According to the National Food Safety Standard of Food Microbiological Examination and referring to the National Manual for Risk Monitoring of Food Contamination and Hazardous Factors, daily catering food of the residents in Huizhou City was collected in 2014-20t6, and then 11 kinds of foodborne pathogens such as Staphylococcus aureus, Salmonella, Listeria monocytogenes, Vibrio parahaemolyticus and Bacillus cereus were detected. Virulence factors of the positive strains such as staphylococcal enterotoxins of Staphylococcus aureus and virulence genes of Vibrio parahaemolyticus were determined. Results A total of 62 strains of foodborne pathogens were isolated from 773 samples of 26 categories of food collected in Huizhou City from 2014 to 2016. The total detection rate was 8.02%. 7 kinds of foodborne pathogens were isolated. The detection rate of Bacillus cere- us was the highest （ 14.81% }, followed by Staphylococcus aureus { 5.54% ）, Vibrio parahaemolyticus （ 5.26% ） , Campylobacterje- juni （3.57%} , diarrheogenic Escherichia coli （1.39%） , Salmonella （0.82%） and Listeria monocytogenes （0.73%}. The detection rate of foodborne pathogens in raw meat was the highest （ 37.50% ）, followed by the distribution meal/student meal （ 28% ） and in- fant formula food （27.27% }. The detection rate of foodborne pathogens in the food collected from farmers＇ markets （15.13%） was higher than those in the supermarkets （ 3.68% ）, small shops（ 6.35% ）, restaurants （ 6.98% ） and online shops （ 4.17% ）. The de- tection rate of foodborne pathogens was higher in bulk food （including simply packaged food） than in prepackaged food （ 10.82% vs. 2.92% ）. Conclusions There exists a certain degree of foodborne pathogen contamination in the residents ＇ daily catering food in Huizhou City in 2014-2016. Supervision on the high-risk food and the main foodborne pathogens, such as raw meat and Bacillus cereus, and management of farmers＇ markets and bulk food （including simply packaged food） should be intensified. Tar- geted measures should be taken to effectively prevent the occurrence of foodborne diseases and food poisoning.