论文部分内容阅读
目的了解珠海市市售食品病原菌污染状况,为进行食品风险评估和制定食品安全风险管理决策提供技术依据。方法根据《广东省食源性致病菌监测工作手册》、《广东省食品安全风险监测工作手册》和GB 4789中的标准操作程序,对2008年-2016年珠海市市售食品进行监测,并将实验室检测结果进行统计分析。结果共检测珠海市市售食品1 199份,致病菌阳性样品277份,总检出率为23.10%。检出7种致病菌共309株,分别是副溶血性弧菌、创伤弧菌、金黄色葡萄球菌、沙门菌、单核细胞增生李斯特菌、阪崎肠杆菌和铜绿假单胞菌。对其中562份食品进行卫生指示菌检测,细菌总数或大肠菌群不合格样品共246份,总不合格率为43.77%。结论珠海市市售食品存在不同程度的食源性致病菌污染,卫生指示菌不合格情况比较严重,存在一定安全风险和隐患,应加强食品安全管理,减少食源性疾病的发生。
Objective To understand the status of foodborne pathogen contamination in Zhuhai City and provide technical basis for food risk assessment and decision-making on food safety risk management. Methods According to the Manual of Foodborne Pathogenic Bacteria Surveillance in Guangdong Province, the Manual of Food Safety Risk Monitoring in Guangdong Province and the standard operation procedure in GB 4789, the foodstuffs marketed in Zhuhai City during 2008-2016 were monitored. The laboratory test results for statistical analysis. Results A total of 1 199 samples of food were collected from Zhuhai City and 277 were positive samples of pathogens. The total detection rate was 23.10%. A total of 309 pathogens were detected, which were Vibrio parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Enterobacter sakazakii and Pseudomonas aeruginosa. A total of 246 samples of 562 samples were tested for hygienic indicator bacteria. The total number of bacteria or coliform samples was 246, with a total failure rate of 43.77%. Conclusion There are different levels of food-borne pathogenic bacteria in the food available for sale in Zhuhai City. The unqualified hygienic indicator bacteria are more serious and have some safety risks and hidden dangers. Food safety management should be strengthened to reduce the occurrence of food-borne diseases.