2016～2018年云南省食品中金黄色葡萄球菌污染状况研究

Study on contamination status of Staphylococcus aureusin foodin Yunnan province from 2016 to 2018

目的了解2016〜2018年云南省食品中金黄色葡萄球菌的污染状况。方法根据GB4789.10对2016年~2018年采集的样品进行金黄色葡萄球菌检验,对结果进行统计学分析。结果2016~2018年共检测样品5272件,阳性样品检出137件,总检出率为2.60%。经统计学分析,金黄色葡萄球菌检出率在不同季度无显著性差异(P=0.087),在年份、地区、食品类别、包装类别、采样地点均存在显著性差异(尸<0.001)。其中肉与肉制品和餐饮食品检出率最高,散装食品检出率明显高于预包装食品,餐饮环节和流通环节检出率高于其他环节。结论2016~2018年云南省食品中肉及肉制品、餐饮食品的金黄色葡萄球菌污染较其他食品严重,预包装能够降低食品在餐饮、流通中被污染的概率。

Objective To understand the contamination status of Staphylococcus aureus in food in Yunnanprovince from 2016 to 2018. Methods According to GB4789.10, Staphylococcus aureus were tested in samplesfrom 2016 to 2018. The results were statistically analyzed. Results A total of 5272 samples were detected from2016 to 2018, and 137 positive samples were detected. The total detection rate was 2.60%. The detection rate ofStaphylococcus aureus was not significantly different in different quarters (P=0.087), there were significantdifferences in the year, region, food category, packaging category, sampling location 0.001). Among them, thedetection rate of meat and meat products and catering foods was the highest, the detection rate of bulk foods wassignificantly higher than that of pre-packaged foods, and the detection rate of catering links and circulation links washigher than other links. Conclusion From 2016 to 2018, the Staphylococcus aureus contamination of meat and meatproducts and catering foods in Yunnan province was more serious than other foods. Pre-packaging can reduce theprobability of food being contaminated in catering and circulation.