目的 了解安徽省餐饮食品食源性致病菌污染现状,为强化餐饮食品监管和预防食源性疾病发生提供科学依据。方法 根据《安徽省2016-2018年食品安全风险监测方案》中样品采集和检测要求,2016-2018年共采集9类餐饮食品1 314份,每份食品样品检测蜡样芽孢杆菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌以及沙门氏菌,分析致病菌检出率。结果 2016-2018年安徽省共检测餐饮食品1314份,食源性致病菌总检出率为9.44%,不同年份检出率差异有统计学意义(χ2=19.344,P＜0.001),以2018年检出率最高;检测的4种致病菌,以蜡样芽孢杆菌检出率最高,为7.84%,沙门氏菌检出率最低,为0.38%;不同餐饮食品食源性致病菌检出率以盒饭最高(18.64%);不同食品检测率最高的致病菌不一样,差异具有统计学意义(P＜0.001),蜡样芽孢杆菌在盒饭中检出率最高,达16.95%,金黄色葡萄球菌在中式凉拌菜中检出率最高,为1.88%,单核细胞增生李斯特氏菌在寿司中检出率最高,为3.39%,沙门氏菌在热菜中检出率最高,为0.95%;餐饮食品样品以网店食品食源性致病菌检出率最高,为17.25%,快餐店/小吃店/饮品店检出率最低,为2.00%。结论 安徽省餐饮食品存在不同程度食源性致病菌污染现象,应加强此类食品的卫生监管,防止食源性疾病的发生。
Abstract
Objective To investigate the contamination of food-borne pathogens in catering food in Anhui province,so as to provide scientific basis for control and prevention of food-borne pathogens and monitoring of catering food. Methods According to the "requirements of sample collection and detection in food safety risk monitoring program of Anhui Province from 2016 to 2018",1314 samples of 9 kinds of catering food were collected from 2016 to 2018.Bacillus cereus,Staphylococcus aureus,Listeria monocytogenes and Salmonella were detected in each food sample,and the detection rate of pathogenic bacteria was analyzed. Results A total of 1 314 catering food samples were detected,and the total detection rate of food-borne pathogens was 9.44%.The difference in detection rate of different years have statistically significant (χ2=19.344,P＜0.001).The detection rate of Bacillus cereus was 7.84% which was the highest among 4 food-borne pathogens,the detection rate of Salmonella was 0.38%,which was the lowest.The detection rate of box lunch was 18.64% which was the highest among difference catering food.The detection rate of Bacillus cereus in box lunch was found to be the highest (16.95%),the detection rate of Staphylococcus aureus in Chinese salad was the highest (1.88%),the detection rate of Listeria monocytogenes in sushi was the highest (3.39%),and the detection rate of Salmonella in hot dishes was the highest (0.95%).The detection rate of food-borne pathogens in online store was the highest (17.25%) among all of the different sampling locations,and the detection rate of fast food restaurant/snack bar/dinking shop was 2.00%,which was the lowest. Conclusion The results showed that food-borne pathogens contamination in catering food with varying degrees were existed in Anhui,so hygienic supervision on catering food should be strengthened to prevent the occurrence of food-borne diseases.
关键词
餐饮食品 /
食源性致病菌 /
食品安全 /
食品风险监测
Key words
Food /
Food borne pathogens /
Food safety /
Food risk monitoring
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