2010-2016年内蒙古自治区肉及肉制品中食源性致病菌监测

目的 了解2010-2016年内蒙古自治区肉及肉制品中食源性致病菌污染状况,评价其存在的主要危害因素,为预防和控制食源性疾病提供科学依据。方法 随机采集市售肉及肉制品样品,根据《国家食品污染物和有害因素风险监测工作手册》标准操作程序,监测单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门氏菌、大肠埃希氏菌O157〖DK〗∶H7、致泻大肠埃希氏菌和弯曲菌等6种常见食源性致病菌。结果 3759份样品中共检出485株阳性菌株,致病菌总检出率为12.90%。其中单核细胞增生李斯特氏菌污染较严重,检出率为7.21%(255/3539),空肠弯曲菌次之,检出率为3.51%(13/370),金黄色葡萄球菌、沙门氏菌、致泻大肠埃希氏菌和大肠埃希氏菌O157〖DK〗∶H7检出率分别为2.98%(92/3089)、2.95 %(111/3759)、1.20%(12/998)和0.11%(2/1830)。各类食品总检出率范围为2.89%~34.78%,调理肉制品检出率最高,熟肉制品最低。结论 肉及肉制品食源性致病菌污染率较高,存在导致食源性疾病的潜在危险。

Surveillance for food-borne pathogens in meat and meat products,2010-2016,Inner Mongolia

Objective To understand the situations of food-borne pathogens in meat and meat products in Inner Mongolia,and to evaluate the main hazards,so as to provide scientific evidence for the prevention and control of food-borne diseases.Methods Six kinds of food-borne pathogens in meat and meat products collected randomly from the market were monitored according to the Manual for China national food contamination and harmful factors risk monitoring,such as Listeria monocytogenes,Staphylococcus aureus,Salmonella,Escherichia coli O157〖DK〗∶H7/NM,Escherichia coli and Campylobacter.Results 485(12.90%)positive strains were detected among 3759 meat and meat products samples.The positive rate of Listeria monocytogenes was highest with 7.21%(255/3539),followed by Campylobacter with 3.51%(13/370).The positive rates for Staphylococcus aureus,Salmonella,Escherichia coli and Escherichia coli O157〖DK〗∶H7/NM were 2.98%(92/3089),2.95%(111/3759),1.20%(12/998)and 0.11%(2/1830),respectively.The positive rate of different foods ranged from 2.89% to 34.78%,among which the prepared meat products were the highest,and the ready-to-eat meat products were the lowest.Conclusion The surveillance data show that the contamination rate of food-borne pathogens in meat and meat products from Inner Mongolia is superior,and there are potential dangerous causing food-borne diseases.