7 1 Vol. 7 No. 1 2016 1 Journal of Food Safety and Quality Jan., 2016 2013~2014 朱静鸿 *, 龚云伟, 李月婷, 武艳立 (, 130033) 摘要 : 目的 方法 2013 结果 2013~2014 11 433, 74, 17.09%, 42 21 9 2 2013 2014 (x 2 =0.09, P>0.05) : 73.33% 40% 30.61% 9.52% 7.23% 5% 3.33% 结论,, 关键词 : ; ; Detection and analysis of foodborne pathogens in food of Changchun city from 2013~2014 ZHU Jing-Hong *, GONG Yun-Wei, LI Yue-Ting, WU Yan-Li (Changchun Center for Disease Control and Prevention, Changchun 130033, China) ABSTRACT: Objective To understand the detection of foodborne pathogenic bacteria in food of Changchun city, in order to provide scientific data for the prevention and control of foodborne disease. Methods Foodborne pathogens of foods were detected by the method of Manual for China National Food Contamination and Harmful Factors Risk Monitoring in 2013. Results A total of 433 samples of 11 kinds of foods in Changchun city from 2013~2014 were collected and analyzed. Totally 74 strains of foodborne pathogens were found, and the total positive was 17.09%, among which there were 42 strains of Bacillus cereus, 21 strains of Listeria monocytogenes, 9 strains of Staphylococcus aureus, and 2 strains of Salmonella. The detection rate of foodborne pathogens in 2013 and 2014 had no significant difference (x 2 =0.09, P 0.05). The detection rates of dairy products, meat and meat products, infant food, aquatic food, service food, instant non-fermented bean products and quick-frozen rice products were 73.33%, 40%, 30.61%, 9.52%, 7.23%, 5% and 3.33%, respectively. Conclusion There are different degrees of contamination of foodborne pathogens in food of Changchun city. The detection rates of foodborne pathogens in dairy products, meat and meat products and infant food are higher, and the main pollution bacteria are Bacillus cereus and Listeria monocytogenes, so the supervision of dairy products, meat products and infant food should be strengthened. * 通讯作者 :,, E-mail: zhujinghong2008@126.com *Corresponding author: ZHU Jing-Hong, Associate Chief Technician, Changchun Center for Disease Control and Prevention, Changchun 130033, China. E-mail: zhujinghong2008@126.com
28 7 KEY WORDS: food; foodborne pathogen; foodborne disease 1 引言,,, 220, 1993,,, [1],, 30%~40%, 81.5%, [2], 2 材料与方法 2.1 样品来源, 2013 2014 65 35 30 49 30 40 52 83 21 16 12 11 433 2.2 检测指标 ; ; ; ; ; ; ; ; 2.3 培养基及试剂 ; VITEK2 ; 2.4 检测方法 2013 [3] 2.5 质量控制,,, 2.6 数据统计与分析 Excel 2007 3 结果与分析 3.1 2013~2014 年长春市食源性致病菌污染检测结果 2013~2014 433, 74, 17.09% 2013 245, 43, 17.55%; 2014 188, 31, 16.50% (x 2 =0.09, P 0.05) 3.2 蜡样芽胞杆菌检测结果 124, 42, 33.87%, (x 2 =13.66, P 0.05),,,
1, : 2013~2014 29
30 7 3.3 单核细胞增生李斯特氏菌检测结果 164 21, 12.81%, (x 2 =19.14, P 0.05),, 3.4 金黄色葡萄球菌检测结果 318 9, 2.83%, (x 2 =4.42, P 0.05), 3.5 沙门氏菌检测结果 346, 2, 0.58%, (x 2 =0.04, P 0.05), 3.6 致泻大肠艾希氏菌 阪崎肠杆菌 副溶血性弧菌 铜绿假单胞菌和志贺氏菌检测结果 38, ; 35, ; 21, ; 52, ; 35,, 3.7 不同种类食品中食源性致病菌的检测结果 30 22, 73.33%; 65 26 ( 17 8 1 ), 40%; 49 15, 30.61%; 21 2, 9.52%; 83 6 ( 1 5 ), 7.23%; 40 2 ( 1 1 ), 5%; 30 1, 3.33%, 1 4 讨论 11 433, 2013~2014 17.09%, (14.87%) [4] (10.57%) [5], 2013 2014,, [6,7],,, ;, ;, [8],, [9], 2008, [10], 3,, ;, ;,,, ;, 0
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