【摘要】 目的了解四川省绵阳市食品中食源性致病菌污染情况,为控制和降低食源性疾病提供科学依据。方法 2012-2014年在绵阳市采集14种食品,进行9种食源性致病菌的分离与鉴定。结果共抽检食品样品792件,56份样品中检出致病菌57株,总检出率为7.07%。2012-2014年不同年份致病菌检出率分别为8.61%(31/360)、8.25%(17/206)、3.54%(8/226)。7类食品中存在不同程度食源性致病菌的污染,其中婴幼儿食品检出率为23.07%,,乳与乳制品为13.33%,桶装饮用水及直饮水为12.50%;6种食源性致病菌检出,以铜绿假单胞菌检出率为最高(12.50%)、其次是蜡样芽孢杆菌(10.00%)和阪崎肠杆菌(6.15%),单增李斯特氏菌、金黄色葡萄球菌、沙门菌检出率分别为3.23%、1.01%、和0.58%,大肠埃希菌O157、志贺菌、副溶血性弧菌未检出。结论绵阳市抽检食品中存在不同程度的食源性致病菌污染,婴幼儿食品、乳与乳制品、桶装饮用水及饮水较突出;铜绿假单胞菌、蜡样芽孢杆菌、阪崎肠杆菌为主要的食源性致病菌,相关部门应采取有效的监管措施,确保消费者的食品安全。更多还原

【Abstract】 Objective To understand the contamination status of foodborne pathogens in food of Mianyang city in Sichuan province,and to provide scientific basis to control and reduce foodborne diseases.Methods Fourteen kind of foods in Mianyang city from 2012-2014 were collected,and 9categories of foodborne pathogens were separated and identified.Results A taotal of 792 samples were detected and 57 strains of pathogenic bacteria were detected in 56 samples,the overall detection rate was 7.07%and the detection rate of 2012,2013 and 2014year was 8.61%(31/360),8.25%(17/206),3.54%(8/226),respectively.Seven classes had different degree of foodborne pathogenic bacteria contamination in food,and the detection rate of infant formula food was 23.07%.The detection rate in milk and dairy products was13.33%,and that in bottled drinking water and direct drinking water was 12.50%.Six kinds of foodborne pathogens were detected,Pseudomonas aeruginosa had the highest detection rate(12.5%),followed by the Bacillus cereus(10.00%)and Enterobacter sakazakii(6.15%),Listeria monocytogenes(3.23%),staphylococcus aureus(1.01%)and Salmonella(0.58%).E.coli bacterium O157,Shigella,Vibrio parahaemolyticus were negative in samples.Conclusion Different levels of foodborne pathogenic bacteria pollution are detected in food in Mianyang city.Infant formula food,milk and dairy products,bottled drinking water and direct drinking water is the projecting food,and the primary foodborne pathogenic bacteria in food are Pseudomonas aeruginosa,the Bacillus cereus and Enterobacter sakazakii.Relevant departments should take effective measures to assure food safety.更多还原