2007—2011年某县食品中食源性致病菌监测

目的了解食品中主食源性致病菌的污染状况，确定高危食品，为预防和控制食源性疾病提供科学依据。方法2007—2011年共采集食品259份，按照《全国食源性致病菌监测工作手册》的检测技术求进行副溶血性弧菌、沙门菌、单增李斯特菌、金黄色葡萄球菌和大肠埃希菌0157：H7检测。结果259份样品中，共检出致病菌31株，总检出率为11．97％。生禽肉、腌制生食动物性水产品、散装熟肉制品、冷冻饮品、非发酵性豆制品、糕点、发酵酒致病菌检出率分别为26．47％（9／34）、21．43％（6／28）、13．33％（6／45）、9．09％（3／33）、8．57％（3／35）、8．00％（4／50）和2．94％（1／34）；2007—2011年食源性致病菌除大肠埃希菌0157：H7未检出，其余致病菌检出率分别为21．43％（5／28）、6．18％（16／259）、1．93％（5／259）和1．54％（4／259）；监测点中，个体摊点的食源性致病菌检出率高于其他采样点。结论如东县食品主污染的品种为生禽肉、腌制生食动物性水产品；致病菌主为副溶血性弧菌。作为直接入口的腌制生食动物性水产品可能存在食源性疾病风险。

Surveillance on Foodborne Pathogenic Bacteria in Rudong County, 2007- 2011

Objective To investigate and identify the contamination of main foodborne pathogen bacteria to pro- vide scientific basis for prevention and control of foodborne disease. Methods Totally 259 food samples in Rud- ong county from 2007 to 2011 were collected, according to the standard operation procedures in the handbook of N/ttional Surveillance on Foodborne Pathogenic Bacteria. Results Of the 259 food samples tested, 31 （11.97%） pathogenic strains were isolated. The positive rate of foodborne bacterial pathogens in fresh poul- try, salt and liquor - saturated aquatic products of animal products, bulk cooked meat products, frozen drinks, non- fermented bean products, pastry and fermented alcoholic beverage were 26. 47% （9/34）, 21.43% （6/28）, 13.33% （6/45）, 9.09% （3/33）, 8.57% （3/35）, 8. O0% （4/50） and 2.94% （1/34）, respectively. Except of Enterohaemorrhagic E. Coli O157：H7 with detection of 0%, the positive rates of foodborne bacteria from 2007 to 2011 were 21.43% （6/28）, 6. 18% （16/259）, 1.93% （5/259）, 1.54% （4/259）, respectively. Among the sampling spots, positive rate of the individual booth was higher than other sampling spots. Conclusion Fresh poultry, salt and liquor -saturated aquatic products of animal products are the main kinds of foods contaminated by foodbome pathogens in Rudong county and the main roodbome bacteria is Vibrio parahaemolyticus. Aquatic products of is possible at high risk for causing foodborne diseases.