细菌性食源性疾病实验诊断及关键控制点分析研究

目的：对扬州市近10年70起细菌性食源性疾病实验诊断结果进行分析，进行危害分析(HA)并寻找细菌性食源性疾病的关键控制点(CCPs)。方法：对引起70起细菌性食源性疾病病原菌、病原菌的来源、主要污染食物、发生季节进行分析。结果：由致病性弧菌引起食源性疾病占58．57％。厨师带菌引起食源性疾病占54．28％。熟食间检出的致病菌株占食品株的91．30％。7～9月份发生的食源性疾病占65．72％。结论：细菌性食源性疾病主要危害因素是致病性弧菌、沙门菌、金黄色葡萄球菌。冷盘(菜)是引起食源性疾病的主要食物。熟食间卫生管理、从业人员的健康体检及卫生素质培训、防止交叉污染、夏秋季节防止细菌繁殖是控制食源性疾病的关键控制点。

Study on bacterial foodborne diseases identified in laboratory and the critical control points

Objective:To make hazard analysis (HA) and find out the critical control points(CCPs) through analyzing 70 cases of bacterial foodborne diseases in the past 10 years in Yangzhou City.Methods:Main foodborne pathogens, main contaminative sources of foodborne pathogens, the main contaminative food and the key period of 70 cases were analyzed.Results: The foodborne diseases caused by Pathogenic Vibrios accounted for 58.57%. The cases caused by germ carriers covered 54.28%.The pathogens detected from the cold food rooms accounted for 91.30% of foodborne strains. The cases occurred from Jul to Sep was 65.72%.Conclusion: The hazard factors of foodborne diseases in Yangzhou were Pathogenic Vibrios, Salmonellae and Saphylococcus aureus. The main contaminated foods were cold meats. The critical control points(CCPs) were: food sanitation management in cooked food rooms, physical check-ups and sanitation trainings of the practitioners, to prevent the cross-contaminated and to control the bacteria propagating in summer and autumn.