2011-2013年攀枝花市食品中食源性致病菌监测结果分析

摘要:目的　了解攀枝花市食品中食源性致病菌污染和分布情况，科学评估我市食品安全现状，为制定合理有效的食品安全措施提供科学依据。方法　2011-2013年共采集食品732份，依据食源性致病菌监测工作手册进行沙门氏菌、单増李斯特菌、金黄色葡萄球菌等8种致病菌检测。结果　732份食品中，共检出致病菌59株，总检出率8.06%。其中致病菌检出率由高至低依次为熟制米面制品（29.50%），鲜榨果蔬汁（10.00%），熟肉制品（7.69%），速冻面米制品（5.00%），凉拌菜（5.00%），糕点（4.62%），蛋制品（2.94%），冰激凌（2.86%），婴幼儿配方食品（2.41%）；检出4种致病菌，其中蜡样芽胞杆菌检出率最高（12.66%），其次为金黄色葡萄球菌（4.84%），阪崎肠杆菌（2.41%），单増李斯特菌（0.67%）；农贸市场、超市和其他场所抽检食品中致病菌检出率分别为11.41%、2.22%和9.20%；散装食品致病菌检出率（10.25%）高于定性包装食品（2.44%）。结论　熟制米面制品为我市食源性致病菌高危食品；主要致病菌为蜡样芽胞杆菌和金黄色葡萄球菌；应重点加强农贸市场和散装包装食品的监管，预防和控制食源性疾病的发生。

Monitoring of food borne pathogens of food in Panzhihua, 2011-2013

Abstract: Objective To understand the foodborne pathogens of food in Panzhihua, to scientific evaluate the present situation of food safety, and to develop reasonable and effective measures for food safety. Methods 732 food were collected from 2011 to 2013. Based on the foodborne pathogenic bacteria monitoring handbook for taking salmonella, single rights listeria monocytogenes and staphylococcus aureus eight kinds of pathogenic bacteria detection. Results A total of 59 strains of pathogenic bacteria were found, with a positive rate of 8.06%. Among them, the detection rates of pathogenic bacteria from high to low are cooked rice products (29.50%), fresh fruit and vegetable juice (10%), cooked meat products (7.69%), quick-frozen rice noodle products (5%), cold dishes (5%), pastries (4.62%), egg products (2.94%), ice cream (2.86%), and infant formula food (2.41%), respectively. The detection rate of Bacillus cereus was the highest (12.66%) among the 4 pathogenic bacteria, followed by Staphylococcus aureus (4.84%), Enterobacter sakazakii (2.41%), single &. List Rand (0.67%). Detection rates of pathogen were 11.41%, 2.22% and 9.20% in food for farmers markets, supermarkets and other places sampling, respectively. Bulk food pathogen detection rate (10.25%) was higher than that of qualitative packaged food (2.44%). Conclusion Cooked rice products is high-risk food of food borne pathogens; the major pathogenic bacteria are Bacillus cereus and Staphylococcus aureus. We should focus on strengthening the agricultural market fair and the bulk packaging of food regulation, prevention and control of foodborne disease.