【摘要】 目的　了解深圳市熟食中沙门菌、志贺菌、金黄色葡萄球菌、单增李斯特菌、致泻性大肠杆菌、副溶血性弧菌的污染及菌相分布状况,为深圳市食品中致病菌污染提供本地资料,以及食品卫生监督提供科学依据。　方法　依据国标方法,采用全自动微生物分析仪,对样本分别进行上述致病菌分离、血清学、生化鉴定。　结果　检测肉类熟食240 份、凉拌菜100份,共检出致病菌20 株,总检出率为5 .9%,烧烤类检出率为5. 0%、酱卤类检出率为2. 5%、白切类检出率为10%、凉菜类检出率为7 .0%,其中沙门菌3株、志贺菌1株、金黄色葡萄球菌9株、单增李斯特氏菌1株、致泻性大肠杆菌3株、副溶血性弧菌3株。　结论　深圳市熟食中存在食源性致病菌污染,4类食品以金黄色葡萄球菌污染最为严重,其次是致泻性大肠杆菌和副溶血性弧菌。更多还原

【Abstract】 Objective To understand contamination and distrib ut ion status of Salmonella, Shigella, Staphylococcus aureus, Listeria mono cytogenes、diarrheogenic Escherichia coli、Vibrio parahaemolyticus in co oked food and provide scientific evidence for food hygienic supervision. Methods Samples were analyzed on automatic microbiological machine ac cording to GB. Results 20 strains were detected among 240 cooked meat and 100 to ssed salad and the total positive rate is 5.9%. The positive rate of roast food、pickles、spiced-food、sliced boiled food and tossed salad was 5.0% , 2.5%, 10% and 7.0%,respectively. Analysis result showed that the number of s trai ns positive for Salmonella, Shigella, Staphylococcus aureus, Listeria mono cytogenes、diarrheogenic Escherichia coli、Vibrio parahaemolyticus w ere 3, 1, 9, 1, 3 and 3 respective ly. Conclusion Pathogenic bacteria existed in cooked food in Sh enzhen. The top three common pathogenic bacterium is Staphylococcus aureu s,diarrheogenic Escherichia coli、Vibrio parahaemolyticus .更多还原