2017-2021年黔西南州5类食品中食源性致病因子监测结果分析

Analysis of monitoring results of foodborne pathogenic factors in Qianxinan state from 2017 to 2021

目的了解黔西南州市售5类主要食品中食源性致病因子的污染情况,及时发现食品安全隐患。方法对2017-2021年全州8个县(市)采集的肉与肉制品、水产及其制品、即食食品、婴幼儿食品、新鲜食用菌5类食品共计861件样品进行食源性致病因子检测,主要检测产气荚膜梭菌、致泻大肠埃希氏菌、空肠弯曲菌等12种食源性致病因子及致病因子毒力基因的携带情况,并对监测结果进行分析。结果全州5类食品共861件样品中检出12种食源性致病因子共137株,总体食源性致病因子检出率为15.91%(137/861),肉与肉制品30.57%(70/229)、水产及其制品11.18%(19/170)、即食食品8.10%(17/210)、婴幼儿食品4.55%(5/110)、新鲜食用菌30.00%(6/20),其中检出的蜡样芽胞杆菌均携带hlbC、nheB、cesB毒力基因的2种以上、金黄色葡萄球菌均携带Nuc、mecA毒力基因。5类食品在全州8个县(市)食源性致病因子检出率为:兴义市22.61%(26/115)、兴仁市20.91%(23/110)、安龙县14.29%(15/105)、册亨县17.59%(19/108)、望谟县18.52%(20/108)、晴隆县10.48%(11/105)、普安县10.48%(11/105)、贞丰县11.43%(12/105);不同包装类型食源性致病因子检出率:散装17.89%(124/693),预包装7.74%(13/168);采样环节食源性致病因子检出率:农贸市场25.29%(66/261)、集体食堂21.62%(8/37)、餐馆16.31%(23/141)、大型超市11.31%(19/168)、零售便利店9.05%(18/199)、街头摊点5.45%(3/55)。结论2017-2021年黔西南州5类食品中存在致病菌的污染程度较高,食源性疾病的发病风险较高。

Objective To understand the pollution of foodborne pathogenic factors in the 5 categories of main foods sold in Qianxinan state,and discover potential food safety hazards in time.Methods According to the requirements of the food safety risk monitoring plan of Qianxinan state,861 samples of 5 categories of main foods that meat and meat products,aquatic products and their products,instant food,nurseling food,and fresh deible fungus were collected from 8 counties(cities)in the state from 2017 to 2021,and were tested for foodborne pathogenic factors and virulence genes,12 kinds of foodborne pathogenic bacteria including Clostridium perfringens,diarrhea causing Escherichia coli and Campylobacter were detected,and the monitoring results were analyzed.Results A total of 137 strains of 12 kinds of pathogenic bacteria were detected in 861 samples,and the overall detection rate of foodborne pathogenic factors was 15.91%(137/861).The detection rates of pathogenic factors in different food categories were 30.57%(70/229)for meat and meat products,11.18%(19/170)for aquatic products and their products,and 8.10%(17/210)for instant food,4.55%(5/110)for infantal food,30.00%(6/20)for fresh deible fungus.Among them,B.cereus carried more than two kinds of hlbC,nheB,and cesB,Staphylococcus aureus carried Nuc,mecA virulence genes.The detection rates of foodborne pathogenic factors in 5 types of food in 8 counties were that 22.61%(26/115)in Xingyi City,20.91%(23/110)in Xingren City,14.29%(15/105)in Anlong County,17.59%(19/108)in Ceheng County,18.52%(20/108)in Wangmo County,10.48%(11/105)in Qinlong County,10.48%(11/105)in Puan County,and 11.43%(12/105)in Zhenfeng County,respectively.The detection rates of foodborne pathogenic factors in different packaging types were that 17.89%(124/693)in bulk and 7.74%(13/168)in prepackaged.The detection rates of foodborne pathogenic factors in the sampling link were that 25.29%(66/261)for farm market,21.62%(8/37)for collective canteen,16.31%(23/141)in restaurants,11.31%(19/168)in large supermarkets,9.05%(18/199)in retail convenience stores,and 5.45%(3/55)in street stalls.Conclusion From 2017 to 2021,there are a high degree of contamination of pathogenic bacteria in the 5 categories of main foods sold in Qianxinan state,and a high risk of foodborne diseases.