2007～2008年荆州市食源性致病菌监测分析

目的了解荆州市食品中食源性致病菌的污染状况,为预防和控制食源性疾病提供技术依据。方法参照中华人民共和国国家标准《食品卫生微生物学检验》GB/T4789-2003（以下简称＂国标＂）以及中国疾病预防控制中心营养与食品安全所颁发的有关检测程序,对荆州市6类食品进行了沙门氏菌、单增李斯特菌、大肠埃希氏菌O157∶H7、副溶血性弧菌、金黄色葡萄球菌和空肠弯曲菌的检测分析。结果在119份样品中检出致病菌20株,总检出率为16.8%,其中沙门氏菌检出率13.4%（16/119）,副溶血性弧菌检出率9.1%（1/11）,金黄色葡萄球菌检出率5.9%（1/17）,大肠埃希氏菌O157∶H7检出率1.3%（1/75）,单增李斯特氏菌检出率0.8%（1/119）,未检出空肠弯曲菌。致病菌检出率最高的为生畜肉,为40.5%（15/37）,生禽肉为13.3%（2/15）,水产品为8.3%（1/12）、面米食品为11.8%（2/17）,即时食品和蔬菜沙拉均未检出致病菌。结论荆州市食品食源性致病菌生畜肉和水产品的污染较为严重,应引起有关部门的重视,以防止食源性疾病的发生。

Monitoring and analysis of food-borne pathogenic bacteria in the City of Jingzhou from 2007 to 2008

Objective To ascertain food contamination by food-borne pathogens in the City of Jingzhou as a technical basis for prevention and control of food-borne illness. Methods Referring to Chinese National Standard GB/T4789-2003 for Microbiological Testing of Food Sanitation （hereinafter referred to as ＂GB＂） as well as relevant testing procedures for Nutrition and Food Safety from the Chinese CDC, six types of food （raw meat, raw poultry, seafood, instant foods, vegetables/salads, foods made from rice or flour） were tested for Salmonella, L. monocytogenes, Escherichia coli O157 ： H7, Vibrio parahaemolyticus, Staphylococcus aureus, and Campylobacter jejuni. Results Twenty pathogens were detected in 119 samples, with a total detection rate of 16. 8 %. Pathogens were Salmonella, with a detection rate of 13.4% （11/119）; V. parahaemolyticus, with a detection rate of 9.1% （1/11） ; S. aureus, with a detection rate of 5. 9% （1/17）; E. coliO157 ： H7, with a detection rate of 1.3%（1/75）; and L. monocytogenes, with a detection rate of 0. 8 % （1/119）. C. jejuni was not detected. The highest detection rate for pathogens was in raw meat, with a detection rate of 40.5% （15/37）. The detection rate for poultry was 13.3% （2/15）, the detection rate for seafood was 8.3% （1/12）, and the detection rate for food made from rice or flour was 11.8% （2/17）. Pathogens were not detected in instant foods and vegetables/salads. Conclusion In the City of Jingzhou, the contamination of raw meat and raw poultry products by food-borne pathogens is more serious than that of other foods. Relevant departments should pay heed to this fact in order to prevent food-borne diseases.