姚雪婷,蒋玉艳,谭冬梅,吕素玲.2012—2017年广西壮族自治区市售食品中沙门菌监测数据分析[J].中国食品卫生杂志,2019,31(5):449-455. 本文二维码信息
二维码(扫一下试试看!)
2012—2017年广西壮族自治区市售食品中沙门菌监测数据分析
Analysis of surveillance data of Salmonella in food sold in Guangxi Zhuang Autonomous Region from 2012 to 2017
投稿时间:2019-09-05  
DOI:
中文关键词:  沙门菌  食品  检出率  风险监测  食源性致病菌
Key Words:Salmonella  food  detection rate  risk monitoring  foodborne pathogens
基金项目:广西壮族自治区卫生健康委员会(Z20180990);广西科技厅(2016GXNSFCA380016)
作者单位
姚雪婷 广西壮族自治区疾病预防控制中心,广西 南宁 530028 
蒋玉艳 广西壮族自治区疾病预防控制中心,广西 南宁 530028 
谭冬梅 广西壮族自治区疾病预防控制中心,广西 南宁 530028 
吕素玲 广西壮族自治区疾病预防控制中心,广西 南宁 530028 
摘要点击次数: 225
全文下载次数: 131
中文摘要:
      目的 了解广西市售食品中沙门菌污染状况和特征,为减少污染和防控食源性疾病提供科学依据。方法 2012—2017年从广西14个市采集14类市售食品共60 174份,其中生鲜类食品5 712份,即食食品54 462份,按照GB 4789.4—2010《食品安全国家标准 食品微生物学检验 沙门氏菌检验》方法进行沙门菌检验。结果 生鲜类食品中生肉及生肉制品、生水产品及其制品、速冻米面制品、鲜蛋类沙门菌检出率分别为10.3%(399/3 883)、6.2%(50/806)、0.5%(2/440)、0.0%(0/583),即食食品中熟肉制品、餐饮食品、生食蔬菜及其制品沙门菌检出率分别为0.6%(58/10 175)、0.3%(39/14 721)、1.0%(5/489),焙烤及油炸类食品、饮料、水果及其制品均为0.1%,熟蛋制品、豆制品、冷冻饮品、调味品均未检出。生肉及生肉制品共检出51种血清型,德尔卑沙门菌为优势血清型(16.2%,70/432),主要在生猪肉中检出。即食食品共检出32种血清型,德尔卑沙门菌为优势血清型(14.5%,11/76),主要在熟肉制品中检出。结论 生鲜类受沙门菌污染最严重的食品是生畜肉和生禽肉,即食食品受沙门菌污染较严重食品是凉拌类食品。应加强从农场到餐桌的食品安全防控,减少食源性疾病的发生。
Abstract:
      Objective To understand the status and characteristics of Salmonella contamination in food in Guangxi, and to provide scientific basis for reducing contamination and preventing and controlling foodborne diseases. Methods A total of 60 174 Salmonella samples were collected from 14 cities in Guangxi from 2012 to 2017. Salmonella was detected in accordance with the national standards (GB 4789.4-2010). Results The detection rates of Salmonella in fresh foods were 10.3%(399/3 883) for raw meat and products, 6.2%(50/806) for raw aquatic products, 0.5%(2/440) for frozen rice noodles and 0.0%(0/583) for fresh eggs, respectively. The detection rates of Salmonella in ready-to-eat food were 0.6%(58/10 175) for cooked meat products, 0.3%(39/14 721) for catering food, 1.0%(5/489) for raw vegetables and products, respectively. The detection rates of baked and fried foods, beverages, fruits and products were 0.1%, and that of cooked eggs, soybean products, frozen drinks, condiments were not detected. A total of 51 serotypes were detected in raw meat and raw meat products. Salmonella Derby was the dominant serotype (16.2%,70/432), mainly in raw pork. 32 serotypes were detected in ready-to-eat foods. Salmonella Derby was the dominant serotype (14.5%,11/76), mainly in cooked meat products. Conclusion The main source of Salmonella was livestock and poultry meat, while cold dishes were at high risk among ready-to-eat food. Prevention and control from farm to table should be strengthened to reduce the occurrence of foodborne diseases.
查看全文    下载PDF阅读器