上海市2016—2020年肉与肉制品中多种抗生素残留及风险

Health risk assessment of multiple antibiotic residues in meat and meat products in Shanghai from 2016 to 2020

【目的】通过连续5年监测了解上海市市售肉与肉制品中多种抗生素的残留现状,并评估居民的健康风险。【方法】按照《国家食品污染和有害因素风险监测工作手册(中卷)》方法进行检测,并根据国家限量标准对2016—2020年监测数据进行研判和健康风险评估。【结果】上海市市售肉与肉制品中多种抗生素的总检出率为16.03%,总超标率为1.97%。其中喹诺酮类检出率为2.78%、超标率为0.83%。熟肉制品中氧氟沙星超标率较高,为2.12%。四环素类检出率为17.06%、超标率为0.34%,检出率最高为多西环素(11.64%)。磺胺类检出率为3.16%,检出率最高为磺胺二甲嘧啶(1.05%)。氟苯尼考检出率为5.15%、超标率为0.12%。氧氟沙星残留量在不同食品类别间差异有统计学意义(χ^(2)=17.44,P<0.05)、在不同环节间差异有统计学意义(χ^(2)=14.10,P<0.05)。熟肉制品中氧氟沙星、恩诺沙星与环丙沙星之和均高于其他食品类别;网店和餐饮环节的氧氟沙星超标率和残留量均较高。网店环节的多西环素残留量和超标率均明显高于其他环节。经初步评估,肉与肉制品中P97.5的高位暴露量值占相应每日允许摄入量(ADI)的比例很低,对居民造成的健康风险较低。【结论】肉与肉制品中四环素类的总检出率较高,并且在畜禽内脏中具有较为明显的聚集性。氧氟沙星、多西环素等部分抗生素在餐饮环节和网店中较高。建议加强熟肉制品中喹诺酮类的监管,尤其是氧氟沙星、恩诺沙星和环丙沙星;加强网店环节的肉与肉制品中多西环素的监管。

[Objective]To determine the current status of multiple antibiotic residues in meat and meat products in Shanghai based on a 5-year surveillance,and perform the health risk assessment.[Methods]We performed the examination in accordance with the Manual for National Food Contamination and Harmful Factor Risk Monitoring,and conduct health risk assessment according to the national limit standards on the monitoring data of 2016‒2020.[Results]The total detection rate of multiple antibiotics in meat and meat products in Shanghai was determined to be 16.03%,in which the total unqualified rate was 1.97%.Moreover,the detection rate of quinolones was 2.78%and its unqualified rate was 0.83%.The unqualified rate of loxacin in cooked meat products was 2.12%.The detection rate of tetracyclines was 17.06%and its unqualified rate was 0.34%,in which the highest detection rate was identified in doxycycline(11.64%).The detection rate of sulfonamides was 3.16%,in which the highest detection rate was in sulfamethazine(1.05%).The detection rate of florfenicol was 5.15%and its unqualified rate was 0.12%.The difference of ofloxacin residues between diverse food categories(χ^(2)=17.44,P<0.05)and processing links(χ^(2)=14.10,P<0.05)was statistically significant.In addition,the sum amount of ofloxacin,enrofloxacin and ciprofloxacin in cooked meat products was higher than other food categories;the unqualified rate and residual amount of ofloxacin available in online stores and catering links were both higher.The residual amount of doxycycline and the unqualified rate in the online store link were significantly higher than those in other links.Based on preliminary assessment,the high exposure values in the 97.5 percentile of meat and meat products accounted for a very low proportion of the corresponding acceptable daily intake(ADI)and posed a low health risk to the population.[Conclusion]The total detection rate of tetracyclines in meat and meat products is relatively high,which obviously accumulates in the offals of livestock and poultry.In addition,some antibiotics,such as ofloxacin and doxycycline,are relatively high in catering and online stores.It is recommended to strengthen the supervision of quinolones in cooked meat products,especially ofloxacin,enrofloxacin,and ciprofloxacin,and improve the supervision of doxycycline in meat and meat products in online stores.