2015 - 2017年江西省部分市售食品中金黄色葡萄球菌的污染情况调查

目的 调查2015 - 2017年江西省部分市售食品受金黄色葡萄球菌污染的情况，以掌握本省金黄色葡萄球菌污染高风险食品，为采取相应预防措施提供依据。方法 自2015 - 2017年在江西省各地区通过不同采样环节共采集市售食品4 398份，根据《国家食品污染和有害因素监测工作手册》进行金黄色葡萄球菌的分离及鉴定。结果 自4 398份食品样本中共分离出金黄色葡萄球菌239株，总检出率为5.43%；3年间第三、四季度的总检出率较高；在不同食品类别中金黄色葡萄球菌检出率最高为肉及肉制品（11.27%）， 其次为茶叶蛋，达11.11%，焙烤及油炸类食品检出率为8.24%；在采样环节中检出率最高的为餐饮服务环节 - 大型餐馆（33.33%），其次为餐饮服务环节 - 饮品店（15.71%），流通环节 - 农贸市场9.79%；散装食品中金黄色葡萄球菌检出率（6.71%）高于预包装食品（1.41%）。结论 2015 - 2017年江西省部分市售食品金黄色葡萄球菌污染情况较为严重，建议相关部门加强食品生产、运输及销售过程监管，尤其是在三、四季度，需加大对散装食品的监管力度，且应重视大型餐饮服务场所、农贸市场等消费量较大地点的食品安全情况。

Investigation of contamination state of Staphylococcus aureus in some commercial food in Jiangxi Province from 2015 to 2017

Objective To investigate the contamination state of Staphylococcus aureus in some commercial food products in Jiangxi Province during 2015-2017. To obtain the high-risk food categories of contamination by Staphylococcus aureus and provide the reference for corresponding preventive actions. Methods According to National Food Pollution and Harmful Factors Monitoring Workbook, Staphylococcus aureus were separated and determined from 4398 food products which were obtained from Jiangxi areas. Results We isolated 239 strains of Staphylococcus aureus from 4398 samples, and the total detection rate was 5.43%. High total detection rate always appeared in the third and fourth quarters in the latest three years. The detection rates of Staphylococcus aureus in meat and meat products were the highest (11.27%) of different types, followed by egg and egg products(11.11%) and the detection rate of baked and fried foods was 8.24%. In the sampling section, the highest detection rate was catering service-large restaurants (33.33%), followed by catering service-beverage stores (15.71%), and 9.79% for circulation-farmers' markets. The detection rate of Staphylococcus aureus in bulk foods(6.71%) was higher than that of prepackaged foods(1.41%). Conclusion In 2015-2017, the contamination of Staphylococcus aureus in some commercial foods in Jiangxi Province is serious. It is recommended that relevant departments strengthen the supervision of food production, transportation and sales processes, especially in the third and fourth quarters; the supervision of bulk foods needs to be increased, and attention should be paid to the food safety situation of large-scale catering service places, farmer's markets and other places with large consumption.