河南省鹤壁市11类食品致病菌监测状况分析

Analysis on Surveillance of 11 Kinds of Food-borne Pathogens in Hebi

目的 分析河南省鹤壁市11类食品致病菌监测状况.方法 采集河南省鹤壁市11类食品作为本研究中的观察对象,时间为2019年1月-2019年6月期间,主要采集于食品集贸市场、超市、便利店等,依据国家食源性致病菌检测要求以及《食品微生物检验》标准开展样本采集工作,所有采集的食品均开展食源性致病菌检测工作,对各种食品当中食源性致病菌污染情况、8种食源性致病菌检出情况以及可直接食用食品的大肠菌群检测情况进行分析.结果 11类食品样本中,生食水产品受致病菌污染检出率(40.00%)>鲜冻水产品检出率(20.00%)>生禽畜肉检出率(10.00%)及熟肉制品检出率(10.00%),副溶血性弧菌占比最高,其次即为单核细胞增生李斯特菌与沙门氏菌占比,以金黄色葡萄球菌占比最低,可直接食用食品大肠菌群不合格占比为43.33%,鲜榨果汁占比明显较熟肉制品占比高(P<0.05).结论 副溶血性弧菌、单核细胞增生李斯特菌、金黄色葡萄球菌以及沙门氏菌为目前河南省鹤壁市最为主要的食源性致病菌,应当将对此类致病菌监测的力度加强,并且实施积极有效的食品安全防控措施,这一定程度上能够降低食源性疾病的发生率.

Objective To analyze the surveillance of 11 kinds of food-borne pathogens in Hebi,Henan Province.Methods 11 kinds of food in Hebi were collected as the observation object in this study from January 2019 to June 2019.The samples were collected from food markets,supermarkets,convenience stores,etc.According to the national requirements for the detection of foodborne pathogens and the standards of"microbiological examination of food".All food collected were tested for foodborne pathogens,the contamination of food-borne pathogens,the detection of 8 kinds of food-borne pathogens and the detection of coliform bacteria in food for direct consumption were analyzed.Results Among the 11 kinds of food samples,the detection rate of pathogenic bacteria in raw aquatic products(40.00%)>fresh frozen aquatic products(20.00%)>raw poultry meat(10.00%)and cooked meat products(10.00%),Vibrio parahaemolyticus was the highest,the second was the proportion of Liszt and Salmonella,the lowest was Staphylococcus aureus,and the unqualified proportion of coliform group in edible food was 43.33%,the percentage of fresh juice was significantly higher than that of cooked meat products(P<0.05).Conclusion Vibrio Parahaemolyticus,Listeria Monocytogenes,Staphylococcus Aureus and Salmonella are the most important food-borne pathogens in Hebi,Henan Province,and surveillance of these pathogens should be strengthened,and the implementation of active and effective food safety prevention and control measures,to a certain extent,can reduce the incidence of food-borne diseases.