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目的掌握长春市食品中致病菌污染情况,为食源性疾患的监测提供依据。方法采集5种食品350件,按国家食品卫生标准检测方法及相关方法对5种食品进行致病菌分离培养、生化和血清学鉴定。结果 350件样品中共检出致病菌34株,总检出率为9.71%。其中沙门氏菌10株,检出率为2.90%;致病大肠埃希氏菌(EPEC)检出9株,检出率为2.60%;副溶血弧菌4株,检出率为1.20%;小肠结肠炎耶尔森氏菌(以下简称耶氏菌)5株,检出率为1.60%;金黄色葡萄球菌和空肠弯曲菌均检出3株,检出率为0.86%;未检出单核细胞增生性李斯特菌(以下简称LM)、肠出血性大肠杆菌(以下简称EHEC)和O_(157)∶H_7。结论 5种食品均受到致病菌不同程度的污染。其中生肉制品和非发酵豆制品污染较严重,生肉制品中污染菌主要是沙门氏菌,检出率为6.00%;其次是EPEC和空肠弯曲菌,检出率为3.00%;耶氏菌对生肉也有一定程度的污染。非发酵豆制品中污染菌主要是EPEC(检出率为5.00%)。本次检查食品总的看来污染较重的细菌是沙门氏菌和EPEC;其次为耶氏菌和副溶血弧菌。耶氏菌主要污染生肉制品和蔬菜;副溶血弧菌主要污染水产品;而金黄色葡萄球菌主要污染非发酵豆制品。未检出LM及EHEC、O_(157)∶H_7。本次调查表明需进一步加强食品卫生的监督和管理,尤其是对生肉和非发酵豆制品的监督,对控制长春市食源性疾患有一定意义。
Objective To grasp the contamination of pathogenic bacteria in food in Changchun and provide the basis for the monitoring of foodborne diseases. Methods A total of 350 food products were collected from five different kinds of foodstuffs. Five kinds of foodstuffs were isolated, cultured, biochemically and serologically confirmed according to the national food hygiene standard test methods and related methods. Results A total of 34 pathogenic bacteria were detected in 350 samples with a total detection rate of 9.71%. Among which 10 were Salmonella, the detection rate was 2.90%; 9 strains were detected by EPEC, the detection rate was 2.60%; 4 strains were Vibrio parahaemolyticus, the detection rate was 1.20% 5 strains of Yersinia pestis (hereinafter referred to as Yersinia), the detection rate was 1.60%; Staphylococcus aureus and Campylobacter jejuni were detected 3 strains, the detection rate was 0.86%; monocytes were not detected Listeria monocytogenes (hereinafter referred to as LM), enterohemorrhagic Escherichia coli (hereinafter referred to as EHEC) and O_ (157): H_7. Conclusion All five kinds of food are polluted to different degrees by pathogens. Among them, raw meat products and non-fermented soybean products were more polluted. Salmonella was the main pollutant in raw meat products, with a detection rate of 6.00%; followed by EPEC and Campylobacter jejuni with a detection rate of 3.00% Degree of pollution. Non-fermented soy products in the main contaminants EPEC (detection rate of 5.00%). The total contamination of this inspection food appears to be bacteria Salmonella and EPEC; followed by Yersinia and Vibrio parahaemolyticus. Yersinia mainly pollutes raw meat and vegetables; Vibrio parahaemolyticus mainly pollutes aquatic products; and Staphylococcus aureus mainly pollutes non-fermented soy products. No detected LM and EHEC, O_ (157): H_7. The survey shows that the need to further strengthen the supervision and management of food hygiene, especially the supervision of raw and non-fermented soybean products, have some significance for controlling foodborne diseases in Changchun.