曲靖市2011～2014年食品微生物致病因子风险监测研究及应用

Research and application of microorganism risk monitoring factors on food during 2011～2014 in Qujing

目的通过风险监测了解我市食品中致病因子污染状况及分布,探寻可能引起食源性疾病的高危污染源,掌握和分析食品安全状况,为食品安全风险做好预警。方法按GB/T4789-2008《食品卫生微生物学检验》、GB/T4789-2010《食品安全国家标准食品卫生微生物学检验》、《2011年～2014年食源性致病菌监测工作手册》,对农贸市场、大型超市、宾馆饭店、快餐店、零售店、生产加工场所及街头流动摊点采集食品样品进行分离与鉴定。结果共检测食品样1237件,检出致病因子134株,总检出率10.83%,阪崎肠杆菌检出率最高为12.43%、其次为蜡样芽胞杆菌检出率12.37%、金黄色葡萄球菌检出率5.55%、单核细胞增生李斯特氏菌检出率2.85%、致泻大肠埃希氏菌检出率1.02%、沙门氏菌检出率0.09%。在监测的12类食品中致病因子检出率最高的为冷冻肉糜制品占25.8%,其次为生米线25.0%,婴幼儿配方食品24.26%,餐饮食品24.12%等。不同类别食品合格率差异有统计学意义(P<0.005)。结论曲靖市食品中致病因子存在不同程度的污染,小型餐馆、零售加工店、快餐店、便利店、集体食堂、街头摊点等可能引起食源性疾病的危险度较高,引起食源性疾病暴发的潜在危害较大。

Objective To investigate the pollution status and distribution of foodborne pathogens in food market in Qujing, identify the high risk sources of food borne illness, master and analyze the food safety situation, and provide early warning for food safety risks. Methods According to GB/T4789-2008 Food hygiene microbiological examination, GB/T4789-2010 National food safety standard-Food hygiene microbiological examination, and 2011～2014 foodborne pathogenic bacteria monitoring handbook, samples from farmer＇s market, large supermarkets, hotels, restaurants, retail, processing place and street stalls mobile were separated and identified. Results A total of 134 strains pathogenic bacteria were found in 1237 food samples, the total positive rate was 10.83%. The detection rate of Enterobacter sakazakii was highest at 12.43%, and the detection rates of Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Diarrheogenic Escherichia coli, Salmonellae were 12.37%, 5.55%, 2.85%, 1.02%, 0.09%, respectively. Among the 12 types of foods monitored, the highest detection rate was 25.8% for frozen meat products and 25.0% for rice noodles, 24.26% for infant formula and 24.12% for food and beverage. The qualified rates of different types of food had significant statically difference（P0.005）. Conclusion There are different degrees of pollution in food of Qujing city, the risk of foodborne disease small restaurants, retail shops, restaurants, convenience stores, collective canteens, street vendors may cause is higher, which may outbreak greater potential harm of foodborne disease.