北京市某区2022年肉及肉制品监测结果分析

Analysis of Monitoring Results of Meat and Meat Products in a District of Beijing in 2022

目的:了解和掌握北京市某区2022年肉及肉制品病原微生物的污染情况,发现肉及肉制品存在的安全隐患,为食品安全风险监测工作提供依据。方法:根据《2022年食品微生物及其致病因子监测工作手册》工作要求以及国家标准方法,采集生肉和熟肉制品100件,对其进行致病菌监测。结果:2022年,检测样品阳性率为31.00%,生鲜及冷却禽肉检出率最高,其次是冻禽肉,各类肉制品间致病菌阳性率差异显著(χ^(2)=21.37,P=0.00 <0.05);病原菌检出集中在沙门氏菌和单核细胞增生李斯特氏菌,沙门氏菌共检出5种血清型,以肠炎沙门为主;从食品包装类别来看,散装食品更易受到微生物污染;该地区病原菌检出率没有明显的季节性(χ^(2)=3.41,P=0.18> 0.05)。结论:该地区肉及肉制品存在不同程度的食源性致病菌污染,食品安全状况不容乐观,尤其体现在生鲜及冷却禽肉中。相关监管部门应当加强对食品生产、销售环节的卫生监管,采取针对性措施预防食源性疾病和食物中毒事件的发生。

Objective:To understand and grasp the contamination of pathogenic microorganisms in meat and meat products in a certain district of Beijing in 2022,identify safety hazards in meat and meat products,and provide a basis for food safety risk monitoring.Method:According to the requirements of the 2022 Food Microbiology and Pathogenic Factors Monitoring Work Manual and national standard methods,100 samples of raw and cooked meat products were collected and monitored for pathogenic bacteria.Result:In 2022,the positive rate of test samples was 31.00%,with fresh and chilled poultry meat having the highest detection rate,followed by frozen poultry meat.There was a significant difference in the positive rate of pathogenic bacteria among different types of meat products(χ^(2)=21.37,P=0.00<0.05);pathogenic bacteria were mainly detected in Salmonella and Listeria monocytogenes,with a total of 5 serotypes of Salmonella detected,with Salmonella enteritidis being the main pathogen;from the perspective of food packaging categories,bulk food is more susceptible to microbial contamination;there is no significant seasonal variation in the detection rate of pathogenic bacteria in the region(χ^(2)=3.41,P=0.18>0.05).Conclusion:There are varying degrees of foodborne pathogenic bacteria contamination in meat and meat products in the region,and the food safety situation is not optimistic,especially in fresh and chilled meat.Relevant regulatory authorities should strengthen hygiene supervision over food production and sales,and take targeted measures to prevent the occurrence of foodborne diseases and food poisoning incidents.