2019年—2022年温岭市市售食品单核细胞增生李斯特菌监测结果分析

Analysis of monitoring results of Listeria monocytogenes in commercially available food in Wenling City from 2019 to 2022

目的了解2019年—2022年温岭市市售食品单核细胞增生李斯特菌污染状况,为预防该菌引发的食源性疾病提供科学依据。方法根据GB 4789.30—2016中单核细胞增生李斯特菌检验方法,对温岭市不同销售场所采集的七大类1167份市售食品样品进行检测。结果2019年—2022年共检出单核细胞增生李斯特菌50株,总阳性率为4.28%;2022年的检出率最高(7.31%),2021年的检出率较低(2.57%);不同种类食品中,新鲜食用菌检出率最高(7.69%),冲调谷物、即食水果、烘烤食品均未检出单核细胞增生李斯特菌;第一季度阳性菌株检出率最高,为7.60%,不同年份、不同种类食品、不同季度单核细胞增生李斯特菌检出率差异均有统计学意义(P<0.05)。结论温岭市市售食品存在着单核细胞增生李斯特菌的污染风险,新鲜食用菌和熟肉制品的污染风险较高。相关监督部门应加强重点食品和重点流通环节的污染风险监测及管理,严防相关食源性疾病的发生。

Objective This paper aims to understand the contamination status of Listeria monocytogenes in commercially available food in Wenling City from 2019 to 2022,so as to provide scientific basis for the prevention of foodborne diseases caused by the bacteria.Methods According to the Listeria monocytogenes test method in GB 4789.30—2016,1167 commercially available food samples of seven categories collected from different sales places in Wenling City were tested.Results A total of 50 strains of Listeria monocytogenes were detected from 2019 to 2022,with a total positive rate of 4.28%,and the positive rate of fresh edible bacteria was the highest(7.31%)in 2022 and the lowest(2.57%)in 2021.Among different kinds of food,the detection rate in fresh edible fungi was the highest(7.69%).No Listeria monocytogenes was detected in prepared grains,ready-to-eat fruits and baked food.The detection rate of Listeria monocytogenes in the first quarter was the highest(7.60%),and there was statistical significance on the differences in the detection rate of Listeria monocytogenes in different years,different types of food and different quarters(P<0.05).Conclusion The contamination risk of Listeria monocytogenes exists in Wenling food market,and the contamination risk of fresh edible bacteria and cooked meat products is high.Relevant supervision departments should strengthen the monitoring and management of pollution risks of key foods and key circulation links,and strictly prevent the occurrence of related foodborne diseases.