本文選題：食品 + 食源性致病菌��； 參考：《中國(guó)感染控制雜志》2015年12期

【摘要】：目的了解某市食品中食源性致病菌污染狀況,確定高危食品,為預(yù)防和控制食源性疾病提供科學(xué)依據(jù)。方法采用主動(dòng)監(jiān)測(cè)的方法,隨機(jī)采集2014年該市有代表性的農(nóng)貿(mào)市場(chǎng)、食品超市、餐飲店、學(xué)校及個(gè)體攤販12類食品,對(duì)其進(jìn)行食源性致病菌監(jiān)測(cè)。結(jié)果266份食品樣品中,24份陽性,總檢出率9.02%。共檢出5種24株食源性致病菌,其中調(diào)理肉制品檢出率最高(46.15%),其次為預(yù)制動(dòng)物性水產(chǎn)品(13.33%),醬及醬制品、加工堅(jiān)果與籽類、餐飲店和飲品店自制飲料及食用冰等未檢出食源性致病菌。24株食源性致病菌中銅綠假單胞菌檢出率最高,達(dá)12.50%(3/24);其后依次為單核細(xì)胞增生李斯特菌[5.33%(8/150)]、副溶血性弧菌[5.00%(2/40)],蠟樣芽孢桿菌[4.69%(6/128)]和金黃色葡萄球菌[3.33%(5/150)]。結(jié)論主動(dòng)監(jiān)測(cè)有利于掌握市售食品中食源性致病菌污染狀況,為實(shí)現(xiàn)高危食品的預(yù)報(bào)和危險(xiǎn)性評(píng)估提供科學(xué)依據(jù)。
[Abstract]:Objective to investigate the contamination of foodborne pathogenic bacteria in food in a certain city and to determine the high risk food to provide scientific basis for the prevention and control of foodborne diseases. Methods using the method of active monitoring, 12 kinds of food samples were collected randomly from farmers' markets, food supermarkets, restaurants, schools and individual vendors in the city in 2014, and their foodborne pathogenic bacteria were monitored. Results 24 of 266 food samples were positive and the total detection rate was 9.02%. A total of 24 strains of foodborne pathogens of 5 species were detected, among which, the highest detectable rate was 46.15 in meat products, followed by prefabricated aquatic products 13.33, sauce and sauce products, processed nuts and seeds. The detection rate of Pseudomonas aeruginosa was the highest among the 24 strains of foodborne pathogenic bacteria which were not detected in beverage and ice in restaurants and beverage shops. It reached 12.50 / 24, followed by Listeria monocytogenes (5.33 / 150), Vibrio parahaemolyticus [5.00 / 2 / 40], Bacillus cereus [4.69% / 128] and Staphylococcus aureus [3.33% / 150]. Conclusion active monitoring is helpful to grasp the contamination status of foodborne pathogenic bacteria in market food and provide scientific basis for prediction and risk assessment of high risk food.
【作者單位】： 株洲市疾病預(yù)防控制中心;
【分類號(hào)】：R155.5

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