發(fā)布時(shí)間：2018-03-14 18:13

  本文選題：生肉　切入點(diǎn)：食源性致病菌　出處：《河南預(yù)防醫(yī)學(xué)雜志》2016年12期 　論文類型：期刊論文

【摘要】：目的了解開封市生肉及生肉制品中常見致病菌的污染狀況,分析食源性疾病相關(guān)危險(xiǎn)因素,為食品安全預(yù)警提供依據(jù)。方法按照《全國(guó)食源性致病菌檢測(cè)手冊(cè)》規(guī)定的方法進(jìn)行四種致病菌的檢測(cè)。結(jié)果共抽樣采集樣品50份,總檢出率達(dá)86.00%。檢出3種食源性致病菌即沙門氏菌、金黃色葡萄球菌和單增李斯特菌。所有樣品中未檢出致瀉大腸埃希氏菌。在不同采樣地點(diǎn)、不同包裝形式、不同加工形式和不同肉類中,除魚肉中未檢出致病菌外,其余分類形式的肉類中均能檢出致病菌。結(jié)論本市市售生肉及生肉制品整體衛(wèi)生狀況較差,食品安全風(fēng)險(xiǎn)較大,應(yīng)引起重視。
[Abstract]:Objective to investigate the contamination of common pathogenic bacteria in raw meat and raw meat products in Kaifeng City, and to analyze the risk factors related to foodborne diseases. Methods four kinds of pathogenic bacteria were detected according to the method stipulated in the National Manual for the Detection of Foodborne pathogenic bacteria. Results A total of 50 samples were collected. The total detection rate was 86.00. Three kinds of foodborne pathogenic bacteria, Salmonella, Staphylococcus aureus and Listeria monocytogenes, were detected. No diarrhea Escherichia coli was detected in all samples. Pathogenic bacteria could be detected in all kinds of meat except fish meat. Conclusion the whole hygienic condition of raw meat and raw meat products in this city is poor and the risk of food safety is high. Attention should be paid to it.
【作者單位】： 開封市疾病預(yù)防控制中心;
【分類號(hào)】：R155.55

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