【摘要】 目的了解宝鸡地区食品中食源性致病菌污染状况,为预防和控制食源性疾病提供科学依据。方法选取宝鸡地区有代表性的部分超市、农贸市场和餐饮店等场所随机采集市售食品,按照《全国食源性致病菌监测工作手册》的标准操作程序,对样品的沙门氏菌、单核细胞增生性李斯特菌、金黄色葡萄球菌、大肠埃希菌O157∶H7、阪崎肠杆菌、蜡样芽孢杆菌、副溶血性菌、铜绿假单胞菌、志贺氏菌、大肠埃希菌O104、空肠弯曲菌、创伤弧菌12个项目进行监测。结果 2005-2014年共采集十四大类食品样品共2 335份,检出食源性致病菌420株,主要食源性致病菌以单增李斯特菌、金黄色葡萄球菌、副溶血性弧菌、沙门氏菌、蜡样芽孢杆菌为主,10年来目标菌的检出率在10.18%~36.00%之间波动,平均检出率为17.99%;未检出志贺氏菌、大肠埃希菌O104、创伤弧菌。市售食品中受致病菌污染最严重的是水产品,目标菌检出率38.53%,桶装水及直饮水目标菌检出率32.00%,肉与肉制品目标菌检出率25.34%,居前3位。结论宝鸡地区食品中食源性致病菌污染较为严重,食品安全监管部门应加强食品安全监督管理。更多还原

【Abstract】 Objective To understand the food borne pathogen pollution situation in Baoji area,and provide scientific basis for prevention and control of food borne diseases. Methods To select a representative supermarkets,farmers markets and restaurants and other places of Baoji area randomly collected food products,in accordance with the standard operating procedure from the National foodborne pathogens monitoring manual,monitored 12 projects samples of Salmonella,monocyte hyperplasia Lester bacteria,Staphylococcus aureus,Escherichia coli O157∶ H7,Enterobacter sakazakii,Bacillus cereus,vice hemolytic bacteria,Pseudomonas aeruginosa,Shigella spp.,Escherichia coli O104,Campylobacter jejuni,Vibrio vulnificus. Results A total of 14 kinds 2335 food samples were collected from 2005 to 2014,detected food borne pathogens 420 strains,the main food borne pathogenic bacterias were Listeria bacteria Lester,Staphylococcus aureus,Vibrio parahaemolyticus,Salmonella,Bacillus cereus,the target bacterias detection rate was fluctuated between10. 18%-36% in 10 years,the average positive rate was 17. 99%; no detection of Shigella spp.,Escherichia coli O104,Vibrio vulnificus. The most serious is the aquatic products polluted by pathogenic bacteria,the detection rate was 38. 53%,the target bacteria detection rate was 32. 00% of bottled water and drinking water,the target bacteria detection rate was 25. 34% of meat and meat products, ranked the top3. Conclusions Foodborne pathogens pollution is more serious in Baoji area,the food safety supervision departments should strengthen the food safety supervision and management.更多还原