2起食物中毒与该地生肉沙门氏菌污染状况的对比分析

目的：通过对2起食物中毒病原菌检验结果与该地区生肉沙门氏菌污染调查结果的对比，分析事件原因,为预防食源性疾病提供科学依据。方法：依GBT4789.4-2010对2起中毒事件16份检样进行食源性致病菌检验，对发生食物中毒地区80份生肉进行沙门氏菌检验。结果：2起中毒事件检样中，12份检出德尔卑沙门氏菌，1份检出奇异变形杆菌。80份生肉中检出11株沙门氏菌，检出率为13.75%，主要血清型为德尔卑沙门氏菌。结论：2起食物中毒因感染德尔卑沙门氏菌的生禽、生畜肉污染食品加工环境而引起。该地区生肉沙门氏菌污染率高、且以德尔卑沙门氏菌占优,与两起食物中毒的发生密切相关。

福建省生肉及含肉馅速冻米面制品中产气荚膜梭菌的污染状况调查

目的了解福建省生肉及含肉馅速冻米面制品中产气荚膜梭菌的污染状况。方法参照GB 4789.13-2012产气荚膜梭菌检验方法进行检测,并进行确证试验。结果样品中产气荚膜梭菌检出率8.7%(32/366);生肉中产气荚膜梭菌检出率(14.8%,31/210)高于含肉馅速冻米面制品(0.6%,1/156);生肉中产气荚膜梭菌各季度均有检出且呈上升趋势,含肉馅速冻米面制品中的产气荚膜梭菌仅在第3季度有少量检出;农村中的生肉产气荚膜梭菌检出率26.3%(10/38)高于城市12.2%(21/172)。结论福建省生肉中存在产气荚膜梭菌污染,农村生肉检出率更高,易引起食物中毒。

福建省2021—2022年生肉中沙门菌污染状况分析

目的了解福建省市售生肉中沙门菌(Salmonella)污染状况及血清分型,为食品安全风险评估提供参考依据。方法2021—2022年共采集生肉样品227份,按照GB 4789.4—2016《食品安全国家标准食品微生物学检验沙门氏菌检验》方法分离鉴定和血清分型。结果共检出沙门菌45株,检出率19.8%(45/227),其中2021年检出率为18.0%(16/89),2022年检出率21.0%(29/138)。不同肉类以猪肉的沙门菌检出率最高33.3%(14/42),χ^(2)=12.14,P<0.05)。不同流通环节样品检出率差异无统计学意义(Fisher确切P值=0.896)。45株沙门菌株的血清型以德尔卑沙门菌占比最高,占24.4%(11/45),其次为鼠伤寒沙门菌(13.3%,6/45)和肯塔基沙门菌(11.1%,5/45)。结论福建省2021—2022年市售生肉中沙门菌存在一定程度污染,血清型多样化。应加强生肉食品安全风险监测,降低生肉中沙门菌污染率以预防食源性疾病暴发。

Analysis and Evaluation of Microbial Contamination of Raw Beef in Supermarkets in Phnom Penh

The study focused on analysis and evaluation of microbial contamination of raw beef was designed to （1） determine the presence of foodborne pathogens in raw beef; （2） compare the prevalence of microbial contamination among the three supermarkets, and （3） evaluate the sanitary quality of raw beef products. Also, six kind of microorganisms including Total Plate Count, Total Coliform and Fecal Coliform, which represented sanitary quality and E. coli, S. Aureus and B. cereus, which determined the presence of foodborne pathogens, were analyzed. The procedures used to analyse experimental samples taken from three supermarket （in every one week for three weeks） in Phnom Penh were based on Merck＇s study in 2005. The results had shown that there were no significant differences in Total Plate Counts, Total Coliform and Fecal Coliform in all samples, and they were found in unacceptable numbers in the raw beef products. However, the prevalence of foodborne pathogens including E. coli, S. aureus and B. cereus were found in acceptable numbers. Furthermore, the samples taken from the second supermarket had the highest level of microbial contamination among the three supermarkets, while the samples taken from the first supermarket had the lowest level of microbial contamination. This experimental finding demonstrated the need for sanitary improvement in the beef retails markets and strict sanitary guideline and implementation of these practices could guarantee consumers＇ health by consuming raw beefs with the lowest risk of foodborne pathogens.