2013年云南省市售特色食品中细菌性污染情况调查

Analysis of bacteria contamination monitoring of local characteristics foods in Yunnan in 2013

目的调查云南省市售特色食品中细菌污染状况。方法采用国家标准规定的检测方法,对2013年云南省4个有代表性的州市市售特色食品进行卫生指标菌和常见食源性致病菌检测,并用SPSS 19.0软件对测定结果进行分析。结果在10类食品的288份样品中卫生指标菌不合格率为56.50%,食源性致病菌总检出率为12.15%,均为散装产品;沙门菌主要来自凉拌生猪皮和凉拌食品,检出率分别为8.33%和3.13%;金黄色葡萄球菌检出最高的为凉拌生猪皮,为31.25%,其次为乳扇25.00%;蜡样芽胞杆菌在凉拌食品中检出率低(7.81%);志贺菌和致泻大肠埃希菌在散装食品中未检出。全年4个季度沙门菌和金黄色葡萄球菌的检出率差异无统计学意义(P>0.05)。结论云南省市售特色食品,特别是散装样品,细菌性污染严重。考虑到食品的即食性,原料来源不可控,无熟制过程,存在较大食品安全隐患,应进一步加强相关食品的卫生监管。

Objective To investigate the status of the bacteria contamination in local characteristics foods in Yunnan Province. Methods The national standard methods about hygiene indexes and common foodborne pathogenic bacteria had been implemented in local characteristics foods from four representative city in Yunnan Province in 2013,and data were analyzed with SPSS 19. 0 software. Results The unqualified hygiene indexes accounted 56. 50% in 288 food sample of10 types,while the pathogenic bacteria mainly from unpacked food accounted for pathogenic bacteria with an overall detection rate of 12. 15%,Salmonella and Staphylococcus aureus was the major contaminant in cold pig skins and cold food with detection rates of 8. 33% and 3. 13%,respectively,Staphylococcus aureus had the highest of 31. 25% for cold pig skin,followed by Yunnan goat cheese 25. 00%, Bacillus cereus in cold food detection rate 7. 81%, Shigella and diarrheogenic Escherichia coli were not. Salmonella and Staphylococcus aureus in all four quarters of 2013 were not different between detection rate. Conclusion Yunnan local characteristics foods with unpacked condition were found serious bacterial contamination,indicating hidden risk of foodborne diseases. Considering quite a proportion of the feeding,uncontrolled raw material sources,no cooked process,it is necessary to strengthe supervision of relevant food hygiene monitoring and management on food safety.