目的 了解瑶海区冷鲜肉类食品中沙门氏菌的污染状况,探讨预防和控制该类细菌造成的食源性疾病风险,为构建食品中沙门氏菌污染检测系统提供参考依据。方法 抽取2021年6—9月瑶海区超市和农贸市场销售的冷鲜肉类食品130份,根据增菌、分离培养、生化实验鉴定及血清学鉴定,明确沙门氏菌属和血清类型。结果 130份样品中,共检出10株沙门氏菌,检出率为7.7%(10/130),其中7月份检出率较高,其次为9月、6月以及8月;同时,通过对10株沙门氏菌进行血清型分型,其中德尔卑沙门氏菌株数较多,其次为汤卜逊沙门氏菌、马流产沙门氏菌以及阿贡纳沙门氏菌。结论 瑶海区冷鲜肉类食品中存在沙门氏菌污染风险,应该定期监测,并且对该类食品进行加工时,要生熟分开,规范操作,预防食源性疾病的发生。

Objective To explore the contamination of Salmonella in chilled meat foods in Yaohai District,to explore the prevention and control of foodborne disease risks caused by this type of bacteria,and to provide a reference basis for the construction of a detection system for Salmonella contamination in foods. Methods 130 chilled meat foods collected from supermarkets and farmers' markets in Yaohai District from June to September 2021 were selected as the research object.The genus and serum type of Salmonella were determined according to enrichment,isolation and culture,biochemical experimental identification and serological identification. Results A total of 10 strains of Salmonella were detected in 130 samples,with a detection rate of 7.69% (10/130).The detection rate was higher in July,followed by September,June and August.At the same time,by serotyping 10 strains of Salmonella,the number of Salmonella derby strains was higher,followed by Salmonella thompson,Salmonella abortus equi and Salmonella agona. Conclusion There is a risk of Salmonella contamination in chilled meat foods in Yaohai District,which should be monitored regularly.When processing this type of food,the raw and cooked should be separated and the operation should be standardized to prevent food-borne diseases.