2015 - 2016年渭南市市售食品中食源性致病菌污染状况监测与分析

目的 了解渭南市市售食品中食源性致病菌的污染状况，为食品安全风险评估提供基础数据。方法 2015 - 2016年共采集渭南市售12类共411份食品样品，按照《陕西省食品微生物及致病因子监测工作手册》中的方法对霍乱弧菌、金黄色葡萄球菌和蜡样芽胞杆菌等10种食源性致病菌进行检测。结果 411份样品中共检出食源性致病菌111株，总检出率27.01%（111/411）；其中霍乱弧菌检出率最高（34.04%，32/94），其次为金黄色葡萄球菌（16.73%，43/257）和蜡样芽胞杆菌（15.83%，19/120）。不同食品类别中生畜肉中致病菌检出率最高（66.67%，20/30），其次为生禽肉（63.64%，14/22）和淡水产品（49.35%，38/77）。不同采样场所中采自养殖场的样品中致病菌检出率最高（48.33%，29/60），其次为零售便利店（33.33%，25/75）和街头摊点（28.89%，13/45）。结论 渭南市食品中食源性致病菌污染状况不容乐观，霍乱弧菌、金黄色葡萄球菌和蜡样芽胞杆菌是污染食品的主要致病菌，生畜禽肉和淡水产品是易引发食源性疾病的高危食品。

Contamination monitoring and analysis of food-borne pathogens in food in Weinan City during 2015-2016

Objective The aim of this study was to investigate the contamination of food-borne pathogens in commercial available food in Weinan city, so as to provide fundamental data for food safety risk evaluation. Methods According to Manual of Shaanxi province food contamination and harmful factors risk monitoring, 411 samples of 12 kinds were collected from 2015 to 2016 to monitor and analyze the presence of ten kinds of food-borne pathogens such as Vibrio cholerae，Staphylococcus aureus, and Bacillus cereus. Results A total of 111 food-borne pathogens were detected from 441 food samples, and the total detection rate was 27.01%（111/411）, among which the detection rate of Vibrio cholerae was the highest of 34.04%（32/94）, followed by Staphylococcus aureus (16.73%, 43/257), and Bacillus cereus (15.83%, 19/120). The detection rate of food-borne pathogens in raw livestock meat was the highest of 66.67% （20/30）, followed by raw poultry meat (63.64%, 14/22), and freshwater products (49.35%, 38/77). The detection rate of food-borne pathogen in freshwater fish farm of different monitoring sites was the highest of 48.33% (29/60), followed by the retail/convenience stores (33.33%, 25/75), and street food stalls (28.89%, 13/45). Conclusion The food-borne pathogens contamination status of commercial available food in Weinan city is unoptimistic, Vibrio cholerae, Staphylococcus aureus and Bacillus cereus were the main pathogenic bacteria which contaminate food, raw livestock/poultry meat and freshwater products were the high risk food which cause food-borne illness.