北京市密云县食品化学污染物和食源性致病菌污染状况

目的通过调查部分食品化学污染物和食源性致病菌污染状况，掌握污染来源与污染原因，为食品污染物危险性分析提供基础平台。方法微生物指标检测根据GB／T4789—2003，理化指标监测按GB／T5009—2003执行。结果此次食源性致病菌监测合格率为95．91％，不合格样品分别为鲜牛奶，猪肉，海产品，牛奶检出金黄色葡萄球菌，猪肉检出金黄色葡萄球菌、单增李斯特菌、沙门氏菌，海产品检出副溶血性弧菌；食品化学污染物监测铅、镉、总汞3项指标，合格率为98．59％，不合格为鲜香菇总汞超标；食品添加剂对干红葡萄酒类进行添加剂监测，监测项目为糖精钠、甜蜜素、苯甲酸、山梨酸、总二氧化硫、合成色素，合格率为100％。结论对肉类食品监测不合格的禽畜屠宰厂应重点采取日常消毒隔离措施。对销售肉类食品的商店超市等单位应严把进货关，索取卫生监测报告…，并对销售的工具的容器等进行必要的消毒处理，减少对肉类食品的污染机会，杜绝食源性疾病的发生。

An investigation of chemical and pathogenic bacterial contamination of food in Miyun County, Beijing

Objective To understand situation of contamination by chemicals and pathogenic bacteria in food and their origins and causes through an investigation to provide a basic platform for risk analysis of food contaminants. Methods Examinations for microorganism, physical and chemical indicators in food were carried out based on the national standards for examinations of foods, GB/ T 4789-2003 and GB/T 5009-2003. Results Examinations of food-borne pathogenic bacteria met the national standards in 95.91 percent of specimens, but less than five percent of food specimens including fresh milk, pork, sea food did not met. Staphyleoccus aureus was detected from milk, Staphylcoccus aureus. Listeria monocytogertes and Salmonella typhi from pork and Vibrto parahemolyticus from seafood. Examinations for lead, cadmium and mercury contents met the standards in 98.59 percent of food specimens, but mercuric content did not met the standard in fresh mushroom. Examinations for food additive contents including sodium saccharin, sodium benzoate, sodium sorbitol, total suffur dioxide, synthetic pigment all met the standards perfectly （hundred percent） in dry red wine. Conclusion For livestock and poultry slaughterhouses that did not met the standards, inspection should be strengthened and sterilization and isolation measures should be implemented strictly. For meat food sale shops and supermarkets, meat supply channels should be tightly controlled with hygienic inspection report, and vessels and tools exposed to meat should be sterilized regularly to reduce potential contamination and avoid occurrence of foot-borne diseases.