8 1 Vol. 8 No. 1 2017 1 Journal of Food Safety and Quality Jan., 2017 2015 孙寒松 *, 王德宇 (, 132001) 摘要 : 目的, 方法 2014 结果 2015 10 240, 19, 7.92%, 7, 8, 3, 1 ; 3 : 57.14%, 50%, 2%; 结论,, 关键词 : ; ; Analysis of food risk monitoring in Jilin city in 2015 SUN Han-Song *, WANG De-Yu (Jilin Center for Disease Control and Prevention, Jilin 132001, China) ABSTRACT: Objective To analyze the contamination of foodborne pathogenic bacteria in Jilin, so as to provide basis for the prevention and control of foodborne diseases. Methods The foodborne pathogenic bacteria were detected based on the method of Manual for China national food contamination and harmful factor risk monitoring in 2014. ResultsA total of 10 categories and 240 samples from Jilin city in 2015 was monitored, 19 strains of foodborne pathogenic was checked out, the total positive rate was 7.92%, of which there were 7 strains of Bacillus cereus, 8 strains of Listeria monocytogenes, 3 strains of Staphylococcus aureus, and 1 strains of Salmonella. Three kinds of food samples was monitored foodborne pathogens: the detection limit of breakfast stall food was 57.14%, the detection limit of meat and meat products was 50%, the detection limit of condiment was 2%; the foodborne pathogenic detection rate was statistically significant in bulk and pre-packaged food. Conclusion The foodborne pathogenic bacteria detected in breakfast stall food and meat and meat products are Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes, the detection rates are all higher, so the relevant departments should strengthen the supervision of such foods. KEY WORDS: foodborne pathogenic bacteria; food risk monitoring; Jilin city 1 引言 210, 85%, [1] 900,, * 通讯作者 :,, E-mail: 876356757@qq.com *Corresponding author: SUN Han-Song, Associate Cheif Technician, Jilin Center for Disease Control and Prevention,Jilin 132001, China. E-mail: 876356757@qq.com
112 8 [2],, [3],,,,,, 2 材料与方法 2.1 材料 2015 [4], 10, 240, 20 16 50 20 10 10 10 10 14 80 2.2 监测项目 ; ; ; ; ; 2.3 培养基 试剂 ( ); VITEK ( ); () 2.4 方法 2014 [5] 2.5 数据统计 Excel2007 3 结果与分析 3.1 不同种类食品监测数量及合格率 1, 7 100%; 98%; 55%; 50%( 1) 3.2 不同包装类型食品食源性致病菌的监测结果, 2, 2, 8.29%,, (P<0.05),,,,,, 18, 1 3.3 不同产地食品中食源性致病菌的监测结果, 3, 3, 1.16%,, (P>0.05) Table 1 表 1 不同种类食品的监测数量及合格率 Results of monitoring for quantity and qualification rate in different types of foods 11 16 49 20 10 10 10 10 7 80 9 0 1 0 0 0 0 0 7 0 20 16 50 20 10 10 10 10 14 80 55 100 98 100 100 100 100 100 50 100
1, : 2015 113 表 2 不同包装类型食品中食源性致病菌的监测结果 Table 2 Results of monitoring on foodborne pathogenic bacteria in different packaging type of foods X 2 P 193 16 8.29 47 1 2.13 10.16 0.009 Table 3 240 17 7.08 表 3 不同产地食品食源性致病菌监测结果 Results of monitoring on foodborne pathogenic bacteria in different areas of foods X 2 P 86 1 1.16 154 16 10.39 72.64 >0.05 240 17 7.08 3.4 不同种类食品中食源性致病菌的监测结果 10 240, 4 4, 2, 1 14 7, 50%, 1, 7.14%, 57.14%, GB 29921-2013 [6] ; 8, 40%, 2, 10%, 50%, GB 29921-2013, ; 50 1, 2%, GB 29921-2013 ; Table 4 表 4 不同种类食品中食源性致病菌的监测结果 Results of monitoring on foodborne pathogenic bacteria in different types of foods 20 8 40 2 10 0 0 - - - - - - - - 10 50 16 0 0 - - 0 0 0 0 0 0 - - - - 0 0 50 - - 0 0 1 2 - - - - - - - - 1 2 20 - - 0 0 0 0 - - - - - - - - 0 0 10 - - 0 0 0 0 - - - - - - - - 0 0 10 0 0 0 0 0 0 - - - - - - - - 0 0 10 0 0 0 0 0 0 - - - - - - - - 0 0 10 - - - - 0 0 - - - - - - - - 0 0 14 0 0 1 7.14 0 0 - - - - 7 50 - - 8 57.14 80 - - - - 0 0 - - - - - - - - 0 0 240 8 11.43 3 2.24 1 0.42 0 0 0 0 7 50 0 0 19 7.92 : -
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