2012年南平市食源性致病菌监测结果分析

目的 为全面掌握和分析南平市食品中主要污染物及有害因素的污染水平和趋势,确定危害因素分布情况及可能的来源,评价食品生产经营各环节的污染控制水平及食品安全标准的执行情况和效力,为开展食品安全风险评估、制定食品安全标准和采取有针对性的控制措施提供科学依据.方法 采用《2012年食源性致病菌监测工作手册》的方法对样品进行沙门氏菌、大肠埃希氏菌0157∶H7、单核细胞增生李斯特氏菌、金黄色葡萄球菌、志贺氏菌、阪崎肠杆菌和蜡样芽孢杆菌等7种食源性致病菌检测.结果 对熟肉制品、焙烤食品、熟制米面制品、果蔬类、耍幼儿食品和调味酱等186份食品样品的病原菌进行检测,发现致病菌污染49份,占总检测份数的26.34％,检出总阳性菌株56株,致病菌总检出率为30.11％.结论 南平市食源性致病菌污染情况不容乐观,应对食品加工生产和销售的各个环节加强监管.

The Food-borne Pathogenic Bacteria Monitoring Results in Nanping in 2012

OBJECTIVE The purposes of this research are as follows： to analyze the main pollutants and detrimental fautors in food of Nanping. To comprehand the pollution level of various harmful factors. To understand their trends. To determine the distribution and possible sources of hazard factors. To evaluate pollution control as well as the implementation of food safety standards in each section of food production and serving. All the data provide the scientific basis for drafting food safety standards, conducting food safety risk assessment and undertaking effective control strategies in practice. METHODS Foodborne pathogenic bacteria monitoring approaches adopted are based on ＂food-borne pathogenic bacteria monitoring handbook, Fujian, 2012＂ ; 7 kinds of food-borne pathogenic bacteria detections are conducted to the samples： detection of Salmonella, Escherichia Coli O157： H7, Listeria Monocytogenes, Staphylococcus Aureus, Shigella, Enterobacter Sakazakii and Bacillus Cereus. RESULTS 186 samples are examined for pathogenic bacteria pollution, including cooked meat products, baking food, cooked rice products, fruits and vegetables, food for infants, sauces, and so on; 49 of which are tested positive, accounting for 26.34% of all samples. 56 strains are found positive during a total of 672 tests, accounting for 8.33% of all the tests, including： 3 strains of Listeria Monocytogenes, 5 strains of Enterobacter Sakazakii, 24 strains of Staphylococcus Aureus and 24 strains of Bacillus Cereus. CONCLUSION Nanping foodborne pathogens pollution situation is not optimistic it, should strengthen the supervision on the food processing production and sales of each link.