预包装熟肉制品生产过程微生物污染状况监测及分子溯源分析

Monitoring of microbial contamination and molecular traceability analysis in the production of prepackaged cooked meat products

目的了解河南省预包装熟肉制品生产加工过程中微生物污染状况,分析污染高风险环节及关键控制点,降低食源性疾病的发生概率。方法样品的采集及检测参照《国家食品污染和有害因素风险监测工作手册》进行,阳性菌株的血清学分型及分子分型分析参照《国家食源性疾病监测工作手册》进行。结果共监测样品168份,其中环境样品104份(生区4份,熟区100份),检出单核细胞增生李斯特菌8株;熟肉相关样品60份,检出单核细胞增生李斯特菌24株,沙门菌2株。2株沙门菌血清型均为肠炎沙门菌,经XbaⅠ酶切与脉冲场凝胶电泳后获得2种带型,相似度为92.9%。32株单核细胞增生李斯特菌分属6个血清型(1/2a、1/2b、1/2c、4ab、3a和4b),1/2a为优势血清型;经AscⅠ酶切与脉冲场凝胶电泳后获得17种带型,每种带型包括1~10株菌,相似度为55.8%~100.0%。监测生产用水4份,菌落总数和大肠菌群均<1 CFU/mL,均符合国家饮用水标准要求。结论生区环境与食品及食品与食品之间存在交叉污染现象,产品经蒸煮环节后微生物污染可得到有效控制,建议进一步严格产品分区管理,加强地面和操作人员的消毒处理,规定合理的生产加工及保存期限。

Objective To understand the microbial contamination during the production and processing of prepackaged cooked meat products in Henan,find out the high-risk links and key control points of contamination,reduce theprobability of food contamination,and incidence of foodborne diseases.Methods Sample collection and detection were performed according to the National Manual for Risk Monitoring of Food Contamination and Hazardous Factors,serotyping and molecular typing of positive strains were all performed according to the National Manual for Foodborne Disease Surveillance.Results A total of 168 samples were monitored,including 104 environment samples(4 in the raw area and 100 in the cooked area),8 strains of Listeria monocytogenes were detected.A total of 24 strains of Listeria monocytogenes and 2 strains of Salmonella were detected from 60 cooked meat-related samples.2 strains of Salmonella were Salmonella Enteritidis and had 2 molecular patterns with similarity of 92.9%by digestion with XbaⅠand pulsed field gel electrophoresis.The 32 strains of Listeria monocytogenes were classified into six serotypes(1/2a,1/2b,1/2c,4ab,3a and 4b),and the dominant serotype was 1/2a.32 strains were divided into 17 molecular patterns by digestion with AscⅠand pulsed field gel electrophoresis,and each pattern contains 1-10 strains with similarity ranged 55.8%-100.0%.There were 4 water samples,and the total number of colonies and the coliform was all less than 1 CFU/mL,which met the requirements according to the national standard for drinking water.Conclusion There were common sources or cross-contamination in the environment and foods,microbial contamination could be effectively controlled after cooking,however,there were still deficiencies in other aspects.Therefore,it is suggested to further strengthen the management of product division,strengthen the disinfection treatment of ground and operators,and stipulate reasonable production processing and storage period.