賈昆 余煥玲

[摘要] 目的 通過對(duì)北京市大興區(qū)市售食品食源性致病菌污染狀況的分析總結(jié)，為食源性疾病的監(jiān)測(cè)、預(yù)防、控制提供科學(xué)依據(jù)。 方法 對(duì)2010～2016年在大興區(qū)轄區(qū)內(nèi)采集的1272件樣品進(jìn)行研究，嚴(yán)格遵守《全國(guó)食源性致病菌監(jiān)測(cè)工作手冊(cè)》的操作流程，對(duì)樣品中的6種食源性致病菌（蠟樣芽孢桿菌、沙門氏菌、金黃色葡萄球菌、單增李斯特菌、副溶血性弧菌、創(chuàng)傷弧菌）進(jìn)行檢測(cè)分析。 結(jié)果 2010～2016年連續(xù)7年共檢出食源性致病菌82株，污染樣品檢出率為6.45%。在檢出的82株致病菌中，單增李斯特菌、沙門菌、金黃色葡萄球菌、副溶血性弧菌、創(chuàng)傷弧菌、蠟樣芽孢桿菌檢出率的構(gòu)成比分別為42.68%、18.29%、9.76%、17.07%、4.88%和7.32%。 結(jié)論 本研究樣品中，首要污染的致病菌為單增李斯特菌，主要受污染食品為生畜肉，食品安全監(jiān)管部門應(yīng)當(dāng)增大對(duì)食品安全的監(jiān)管力度，進(jìn)一步預(yù)防和控制食源性疾病的發(fā)生。

[關(guān)鍵詞] 食品；食源性致病菌；食品污染；食品安全

[中圖分類號(hào)] R155.31 [文獻(xiàn)標(biāo)識(shí)碼] A [文章編號(hào)] 1673-7210（2018）03（b）-0175-04

The survey of food contamination status caused by food-borne pathogens from 2010 to 2016 in Daxing， Beijing

JIA Kun YU Huanling

Department of Nutrition and Food Hygiene， School of Public Health， Capital Medical University， Beijing 100069， China

[Abstract] Objective To investigate the occurrence of food-borne pathogenic bacteria in retail foods in Daxing area and provide scientific basis for monitoring， prevention and control of food-borne diseases. Methods Studied on 1272 samples collected in Daxing District area from 2010 to 2016. In accordance with the standard operating procedure from the "national food-borne pathogens monitoring manual"， and six food-borne pathogenic bacteria （bacillus cereus， salmonella， staphylococcus aureus， listeria monocytogenes， vibrio parahaemolyticus and vibrio vulnificus） were tested and analyzed. Results From 2010 to 2016， 82 strains of food-borne pathogenic bacteria were detected for 7 years in a row. The detection rate of contaminated samples was 6.45%. In 82 strains of pathogenic bacteria detection， the listeria monocytogenes， salmonella， staphylococcus aureus， vibrio parahaemolyticus， vibrio vulnificus and bacillus cereus， salmonella detection rate than respectively 42.68%， 18.29%， 9.76%， 17.07%， 4.88% and 7.32%. Conclusion In this study sample， the primary contaminant is listeria monocytogenes， mainly contaminated food is raw meat. The food safety supervision department should increase the supervision of food safety and further prevent and control the occurrence of food-borne diseases.

[Key words] Food； Food-borne pathogenic bacteria； Food Contamination； Food Safety

食源性致病菌是影響食品安全的最主要因素，由微生物污染所引起的食源性疾病作為嚴(yán)重的公共衛(wèi)生熱點(diǎn)問題已引起人們的高度重視和廣泛關(guān)注[1]。有研究表明食物中毒的眾多誘因中，微生物（特別是細(xì)菌類微生物）所占的百分比最高，發(fā)病病例數(shù)最多，已成為食品安全的主要風(fēng)險(xiǎn)隱患[2]。2001年我國(guó)構(gòu)建了“食源性疾病監(jiān)測(cè)網(wǎng)”，2010年國(guó)家實(shí)施食品安全風(fēng)險(xiǎn)監(jiān)測(cè)計(jì)劃，監(jiān)測(cè)范圍進(jìn)一步擴(kuò)大至全國(guó)[3]。為了解大興區(qū)市售食品中食源性致病菌的總體污染狀況，以便更好的做好食品安全風(fēng)險(xiǎn)評(píng)估、預(yù)警工作。因此本研究對(duì)轄區(qū)內(nèi)常見食品2010～2016年的衛(wèi)生情況進(jìn)行了連續(xù)的監(jiān)測(cè)，監(jiān)測(cè)數(shù)據(jù)分析結(jié)果報(bào)道如下：

1 資料與方法

1.1 一般資料