烟台市食品行业从业人员肠道致病菌的检测及意义

目的:对烟台市从事食品行业人员的肠道致病菌进行检测,为当地食品安全的危险性评估提供依据。方法:检测2009年-2011年烟台市25600名从事食品行业的服务人员的肠道致病菌;检测方法按照国家标准GB/T4789-2003《食品卫生检验方法微生物学部分》的规定;检测菌群范围包括:沙门菌、志贺菌、豚鼠气单胞菌、致泻性大肠杆菌、溶藻弧菌、嗜水气单胞菌、霍利斯弧菌、非O1群霍乱弧菌、副溶血弧菌。结果:(1)根据生化鉴定结果表明其生化谱线符合率为93.8%～99.9%;(2)检出肠道细菌254份,阳性率为0.99%,其中弧菌科细菌为144株(含117株副溶血弧菌,12株溶藻弧菌,6株温和气单胞菌,5株非O1群霍乱弧菌,2株豚鼠气单胞菌,1株嗜水气单胞菌,1株霍利斯弧菌),占检出肠道细菌的56.69%;肠道杆菌细菌为110株(含76株沙门菌6,株志贺菌,9株致病性大肠杆菌,14株侵袭性大肠杆菌,5株产毒性大肠杆菌,占检出肠道细菌的43.30%。肠道致病菌的阳性率呈现出逐年下降的趋势,差异有显著的统计学意义;(3)检出的肠道致病菌中,以副溶血弧菌(46.06%)和沙门菌(29.90%)阳性率为最高。结论:食品行业服务人员病原菌携带的肠道致病菌以肠道弧菌为主要的病原菌。对该人群进行健康携带病原细菌调查,有利于找出微生物引起食源性疾病的关键控制点,从而采取针对性措施来规范相关人员健康检查的工作以保障食品卫生安全。

Analysis of intestinal pathogens detection in employees of food industry in Yantai

Objective:To detect the enteric pathogens in food-service staff in Yantai city,and provide the basis for food safety risk assessment.Methods: 25600 food-service staff in Yantai were recruited to detect their enteric pathogens from 2009 to 2011.According to "Food hygiene inspection methods(microbiology section)",Salmonella,Shigella,Diarrheagenic E.coli,Vibrio parahaemolyticus,Vibrio alginolyticus,Non-O1 Vibrio cholerae,Aeromonas caviae,Aeromonas,Vibrio hollisae were detected respectively.Results: 1.The biochemical spectrum coincidence rate was 93.8%～99.9% according to the biochemical identification results.2.254 strains of intestinal bacteria were detected,and the positive rate was 0.99%,144 strains of the intestinal bacteria were Vibrionaceae bacteria,and the positive rate was 56.69%.In 144 strains of Vibrionaceae bacteria,117 strains were Vibrio parahaemolyticus,6 strains were Aeromonas sobria,2 strains were Aeromonas caviae,1 strain was Aeromonas bacteria,5 strains were Non-O1 Vibrio cholerae,12 strains were Vibrio alginolyticus,and 1 strain was Vibrio hollisae.110 pathogenic strains of intestinal bacilli were detected,accounting for 43.30% of the positive bacteria.In 110 strains of enteric bacilli bacteria,76 strains were Salmonella,6 strains were Shigella,9 strains were pathogenic E.coli,14 strains were invasive E.coli,5 strains were enterotoxigenic Escherichia coli.The positive rate of intestinal pathogens showed downtrend year after year with significant difference.3.The high positive rates of intestinal pathogen were found in Vibrio parahaemolyticus(46.06%) and Salmonella(29.90%) were the highest.Conclusion: The main pathogenic bacteria carried by food services staff was intestinal Vibrio pathogens.The investigations on pathogenic bacteria in this population could help to find out the critical control point of foodborne illness caused by microbes,and take targeted measures to regulate the related personnel health examination,as well as to ensure the food hygiene and safety.