市售熟食单核细胞增生李斯特菌流行病学分析

目的了解市售散装熟食中Lm污染状况，探索Lm在熟食中流行特征。确定控制Lm的关键控制点。方法采集市售熟食、宾馆饭店熟食、生产熟食用原料、生产场所环境及用具、熟食销售场所环境及用具、宾馆饭店熟食间环境及用具样品共883份检测Lm，用统计学处理分析结果。结果市售散装熟食Lm检出率为13．06％，宾馆饭店熟食Lm检出率为1．02％。二者间有极显著差异（P〈0．01）。生产原料Lm检出率为3．00％．生产环境及用具Lm检出率为22．22％。销售环境及用具Lm检出率11．02％，宾馆饭店熟食间环境及用具未检出Lm。二者间有显著差异（P〈0．05）。结论市售熟食Lm与宾馆饭店熟食有极显著差异；销售环境及用具Lm与宾馆饭店熟食间环境及用具有显著差异。Lm关键控制点：建立相对封闭的销售环境。加强熟食冰箱、柜台内外、销售用具的消毒措施。

Analysis of the epidemic character in delicatessen foods contaminated with Listeria monocytogenes

To find out the pollution status and epidemic character in delicatessen foods contaminated with Listeria monocytogenes in order to ascertain the critical control points (CCP), 883 pieces of samples taken from the delicatessen foods in markets and cooked foods in restaurants and hotels, product contact surface, such as counters and iceboxes and chopping blocks from processing and selling sites as well as the rooms for cocked foods in restaurants and hotels were collected to isolate L.monocytogenes.It was found that the rates of contamination with L.moncytogenes in delicatessen foods and in cooked foods in restaurants and hotels were 13.06% and 1.02% respectively,with a special significant difference in the prevalence (P<0.01). Meanwhile, the rates of contamination in fresh products, in processing and selling appliances were 3%, 22.22% and 11.02% respectively, and nopositive isolate was detected from samples taken from environments and appliances in the cooked food rooms in restaurants and hotels, also with a significant difference between this prevalence (P<0.05). It is evident that the prevalence of L.monocytogenes contamination in delicatessen foods is higher than that in the cooked foods in restaurants and hotels. It is significantly affected by the selling environments.Therefore, the CCP should direct on the establishment of relatively closed selling rooms and the improvement of sterilizing measures to iceboxes for preservation of the delicatessen foods and to selling appliances.