2017—2020年内蒙古自治区肉及肉制品中食源性致病菌污染分析

Evaluation of food-borne pathogen contamination in meat andmeat products in Inner Mongolia Autonomous Region from 2017 to 2020

为了了解2017—2020年内蒙古自治区肉及肉制品中食源性致病菌污染状况,评估其存在的主要危害因素,笔者于2017—2020年在内蒙古自治区12个盟市随机采集市售肉及肉制品,依据《国家食品污染物和有害因素风险监测工作手册》、GB 4789—2016和GB 4789.9—2014进行沙门氏菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌、致泻大肠埃希氏菌(含大肠埃希氏菌O157:H7)和空肠弯曲菌检测。共采集餐饮服务、流通、养殖、屠宰环节肉及肉制品7 380份,检出378株阳性菌株,致病菌总检出率为5.12%,其中空肠弯曲菌污染率最高,检出率为22.85%,致泻大肠埃希氏菌次之,检出率为7.43%,沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌检出率分别为4.35%、3.55%和0.10%,未检出大肠埃希氏菌O157:H7。各类食品中致病菌总检出率介于0.21%~12.56%,其中,生禽肉检出率最高,熟肉制品最低。综上,内蒙古自治区市售肉及肉制品存在不同程度食源性致病菌污染,且污染持续多年存在,相关部门应针对性地对污染率高的食品长期持续监测,加强生产源头和流通过程的监督与管理,切断感染源及传播途径,预防食源性疾病的发生。

The major goal of this research was to evaluate the status of food-borne pathogen contamination regarding the meat and meat products in Inner Mongolia Autonomous Region from 2017 to 2020,which could be beneficial for the prevention and control of food-borne diseases.Meat and meat products,which were randomly collected from 12 cities in Inner Mongolia,were examined and analyzed for the levels of Salmonella,Listeria monocytogenes,Staphylococcus aureus,diarrheal Escherichia coli and Campylobacter.According to the“National Manual for risk monitoring of Food contaminant and harmful factors”and the GB4789 series national standard for food safety,the detection rate of pathogenic bacteria was 5.12%based on the total 7380 samples of meat and meat products.The contamination rate of Campylobacter was the highest(22.85%),followed by diarrheal E.coli(7.43%).The rates of Salmonella,L.monocytogenes and S.aureus were detected as 4.35%,3.55%and 0.10%,respectively.No E.coli O157:H7 was detected.The overall rate of pathogenic bacteria in all kinds of foods ranged from 0.21%to 12.56%.Based on this research,the meat and meat products in Inner Mongolia have been contaminated with food-borne pathogens to varying degrees for many years.Thus,the foods with high possibility of contamination should be surveyed more frequently by local government.Through proper supervision and management of the production source and circulation process,we can potentially reduce the occurrence of foodborne diseases by cutting off the source of infection and the route of transmission.