餐饮厨房中单增李斯特菌污染的分布特征及风险分析

Distribution and risk of Listeria monocytogenes in catering kitchen

为了解餐饮厨房中自制即食食品单增李斯特菌污染状况及厨房内各媒介单增李斯特菌污染的分布特征,并据此分析餐饮厨房中导致即食食品发生单增李斯特菌污染的可能高风险点,在我国3个省份的29个餐饮厨房中采集环境样本及厨房自制餐饮即食食品1 455份进行单增李斯特菌检验。检测结果进行统计学分析,探寻餐饮厨房自制即食食品污染与环境暴露之间的关系。结果显示:餐饮厨房中单增李斯特菌的污染广泛存在,自制即食食品、食品原料与环境样品中单增李斯特菌的检出无差异。针对单增李斯特菌的监测,应关注餐饮环节的污染,凉菜间的冰箱可能成为导致餐饮厨房自制即食食品被单增李斯特菌污染的危险因素。

To study the distribution and contamination of Listeria monocytogenes on ready-to-eat food made by catering kitchens and to detect the potential high risk,a total of 1 455 samples including ready-to-eat food,raw food material and environmental swabs were collected and tested from 29 catering kitchens of 3 provinces in China. Statistical analysis was used to detect the relationship of ready-to-eat food contamination made by the catering kitchen and the environmental exposure. Results show that L.monocytogenes was ubiquitous in the environment of catering kitchens; there is no difference for the detection rates between ready-to-eat food,food material and environmental samples. Monitoring of Listeria monocytogenes should focus on the food service and catering stage in the food chain. Refrigerator in the cold dishes preparing room was a potentially high-risk factor that may contaminate the ready-to-eat food prepared by the catering kitchens.