深圳市熟肉制品致病菌监测结果分析

目的:了解深圳市熟肉制品受致病菌污染的状况,为食源性疾病的预防和控制提供科学依据。方法:对酒店、超市和市场禽类熟肉制品随机采集360份样品,依据国标方法、荧光PCR方法及全自动微生物分析仪,对上述样品进行致病菌检测。结果:360份样品共检出致病菌38株,检出率10.56%,其中沙门菌4株、金黄色葡萄球菌32株、单增李斯特菌2株。酱卤类、烧烤类、白切类熟肉制品检出率分别为11.66%、3.33%、16.67%。结论:深圳市熟肉制品受致病菌污染严重,以金黄色葡萄球菌、沙门菌和单核李斯特菌污染为主;白切类熟肉制品受致病菌污染最为严重为16.67%;其次是酱卤类为11.66%;最后是烧烤类为3.33%。说明酒店、超市熟肉制品存在很大问题,应加大对熟肉制品监管力度,保证食品质量,确保消费者健康。

Analysis of pathogen contamination in cooked meat products in Shenzhen

Objective:Pathogen contamination of cooked meat in Shenzhen was analyzed,so as to provide scientific evidence for the prevention and control of foodborne disease.Methods:360 cooked meat samples were randomly collected in hotels,supermarkets and market.Pathogens in these samples were detected according to the national standard methods,fluorescent PCR methods and automatic microorganism analyzer.Results:38 pathogens were found in 360 samples and the detection rate was 10.56%,4 Salmonella,32 Staphylococcus aureus and 2 Listeria monocytogenes.Detection rates were 11.66%,3.33% and 16.67% in halogen,barbecue food and quickly boiled meat respectively.Conclusion:The pathogen contamination of cooked meat products is very serious in Shenzhen and the main pathogens are Staphylococcus aureus,Salmonella and Listeria monocytogenes.Quickly boiled meat was the most contaminated food(16.67%),and halogen meat was the second most contaminated food(11.66%),while barbecue food was the last one(3.33%).Pathogen contamination of cooked meat was mainly in hotels and supermarkets.Supervision of cooked meat products should be strengthened to ensure the food quality and guarantee the health of consumers.