8 1 Vol. 8 No. 1 2017 1 Journal of Food Safety and Quality Jan., 2017 2011~2015 赵薇 *, 杨修军, 刘桂华, 黄鑫, 王慧, 张炜煜, 石奔 (, 130062) 摘要 : 目的, 方法 2011~2015 9 17 8203, GB 4789.10-2010 结果 258, 3.15% 2014 2015, 5.69% 4.68% 4.42%, 6.54% 5.77% 3.47% 结论, 关键词 : ; ; ; Analysis on the monitoring data of Staphylococcus aureus in food of Jilin province in 2011~2015 ZHAO Wei *, YANG Xiu-Jun, LIU Gui-Hua, HUANG Xin, WANG Hui, ZHANG Wei-Yu, SHI Ben (Jilin Provincial Center for Disease Control and Prevention, Changchun 130062, China) ABSTRACT: Objective To investigate the status of market food contaminated with Staphylococcus aureus (S.A.) in Jilin province, so as to provide scientific research data for the prevention and control of foodborne disease. Methods According to GB 4789.10-2010 National food safety standard-food microbiological examination: Staphylococcus aureus, S.A. of 8203 samples collected from 17 kinds of foods in 9 regions of Jilin province in 2011~2015 were detected. Results Two hundred and fifty-eight strains of S.A. were isolated and the total positive rate was 3.15%. The positive rates of 2014 and 2015 were increased significantly. The positive rates of Tonghua, Baishan and Siping cities were 5.69%, 4.68% and 4.42%, which were much higher than other regions. By comparison, the positive rates of meat and meat products, milk and dairy products and eggs and egg products were higher than others, which were 6.54%, 5.77% and 3.47%, respectively. There was no significant difference between the positive rate of catering and service industry and that of circulation link. The contamination rate of bulk food was significantly higher than that of pre-packaged food. Conclusion The market foods contaminated with Staphylococcus aureus 基金项目 : (2014Q012) Fund: Supported by the Youth Scientific Research Program of Jilin Provincial Health and Family Planning Commission Project (2014Q012) * 通讯作者 :,, E-mail: weizhao81226@126.com *Corresponding author: ZHAO Wei, Associate Chief Technician, Jilin Provincial Center for Disease Control and Prevention, Changchun 130062, China. E-mail: weizhao81226@126.com
1, : 2011~2015 99 show varying degrees in all regions of Jilin province. The supervision and regulation of the food production with high risk of contamination should be strengthen. KEY WORDS: Staphylococcus aureus; foodborne disease; Jilin province; risk monitoring 1 引言 (Staphylococcus aureus, S.A.) ( ), 30%~80% [1],, [2,3], [4],,, 2 材料与方法 2.1 样品来源 9 ( ), 2011~2015,, 8203 2.2 培养基及试剂 ( ); Baird-Parker ( ); VITEKⅡ ( ) 2.3 检测指标及方法 GB 4789.10-2010 [5], (most probable number, MPN) 2.4 菌株的初检与复核 Baird-Parker,, VITEK Ⅱ, 2.5 数据统计分析 Excel 2007, SPSS17.0 X, P<0.05 3 结果与分析 3.1 2011~2015 年间吉林省食品监测中金葡菌污染检测结果 2011~2015 8203, 258, 3.15%, 2014 ; 2015 2011 2013, 2012 1 表 1 不同年份及采样地区的食品中金黄色葡萄球菌监测结果 Table 1 Monitoring results of S.A. from foods in different years and regions /% 2011 2012 2013 2014 2015 5.69%(64/1124) 2.21%(3/136) 2.40%(3/125) 4.00%(17/425) 9.04%(15/166) 9.56%(26/272) 4.68%(45/961) 4.41%(6/136) 3.62%(5/138) 5.37%(11/205) 4.14%(7/169) 5.11%(16/313) 4.42%(34/769) 7.35%(10/136) 2.17%(3/138) 6.83%(14/205) 5.31%(6/113) 0.56%(1/177) 3.46%(24/693) 0.74%(1/136) 2.17%(3/138) 2.44%(5/205) 7.96%(9/113) 5.94%(6/101) 2.80%(29/1035) 6.62%(9/136) 2.90%(4/138) 1.18%(5/425) 7.08%(8/113) 1.35%(3/223) 2.71%(31/1142) 4.20%(12/286) 0.00%(0/125) 0.24%(1/425) 7.08%(8/113) 5.18%(10/193) 1.95%(13/666) 2.94%(4/136) 1.45%(2/138) 0.00%(0/205) 2.65%(3/113) 5.41%(4/74) 1.31%(11/841) 2.21%(3/136) 0.00%(0/138) 0.55%(2/365) 1.77%(2/113) 4.49%(4/89) 0.72%(7/972) 0.00%(0/136) 2.17%(3/138) 0.00%(0/405) 0.88%(1/113) 1.67%(3/180) 3.15%(258/8203) 3.49%(48/1374) c 1.89%(23/1216) a 1.92%(55/2865) 5.24%(59/1126) 4.50%(73/1622) b : a: 2014 2011 2012 2013 (X 2 =4.6068 19.3997 32.1098, P 0.05), 2015 ( X 2 =0.7941, P>0.05) b: 2015 2012 2013 ( X 2 =14.4765 24.8929, P 0.05), 2011 ( X 2 =1.9470, P>0.05) c: 2011 2012 2013 ( X 2 =6.2095 9.7010, P 0.05)
100 8 3.2 不同采样地区的食品中金葡菌监测结果 8203 9 ( ), 2015, 2014, 2014 7.96% 9, ( X 2 68.0585, P<0.05), 1 3.3 不同类别食品金黄色葡萄球菌监测结果 5 17, : 11,, 3, X 2 5.9556, P>0.05 3 _ _ ( ) 2 3.4 不同采样地点类型食品中金黄色葡萄球菌监测结果 8203 3,, 3.44% 3.04%, ( X 2 =0.8889, P>0.05),, _ _,, / 6 ( X 2 =6.0791, P>0.05) /, ;,,,, /, / / /, 5 ( X 2 =13.6773, P>0.05) 3 表 2 不同种类食品中金黄色葡萄球菌监测结果 Table 2 Monitoring results of S.A. from different kinds of foods % 91 1391 6.54% ( ) e 26 155 16.77% f 44 337 13.06% 5 118 4.24% 16 781 2.05% 12 321 3.74% 0 47 0.00% 12 272 4.41% 12 208 5.77% 0 2 0.00% 7 202 3.47% 13 423 3.07% 11 372 2.96% 18 619 2.91% _ _ 13 46 28.26% _ _ dg 2 226 0.88% _ 3 323 0.93% 0 24 0.00 70 2445 2.86% 7 70 10.00% 8 160 5.00% 6 133 4.51%
1, : 2011~2015 101 续表 2 % 28 676 4.14% 2 83 2.41% 18 934 1.93% _ 1 300 0.33% 0 59 0 _ 0 30 0.00% 19 781 2.43% 16 743 2.15% _ 7 118 5.93% _ 6 154 3.90% _ 3 315 0.95% _ 0 78 0.00% _ 0 78 0.00% 1 116 0.86% 0 330 0.00% 0 214 0.00% 0 128 0.00% 0 100 0.00% 0 13 0.00% 0 2 0.00% 0 3 0.00% 8203 258 3.15 : d: ( X 2 7.3865, P<0.05) e: ( ) ( X 2 10.4612 65.4356, P 0.05) f: ( X 2 7.0737 56.1670, P 0.05) g: ( X 2 49.8445 66.0771, P 0.05) Table 3 表 3 不同采样地点食品中金葡菌监测结果 Monitoring results of S.A. from foods collected from different collecting locations % 2265 78 3.44% _ / 929 29 3.12% _ / _ 4 0 0.00% _ / _ 65 1 1.54% _ / _ 640 23 3.59% _ / _ 220 5 2.27% _ 336 9 2.68% _ _ _ 50 3 6.00% _ _ _ 177 4 2.26%
102 8 续表 3 % _ _ _ 34 1 2.94% _ _ _ 68 1 1.47% _ _ _ 7 0 0.00% _ ( ) 141 9 6.38% _ 313 14 4.47% _ 186 7 3.76% _ 360 10 2.78% 5927 180 3.04% _ 5910 177 2.99% _ _ ( ) 501 26 5.19% _ _ 1949 69 3.54% _ _ ( ) 476 15 3.15% _ _ / 591 17 2.88% _ _ 151 4 2.65% _ _ / 2017 45 2.23% _ _ 149 1 0.67% _ _ 17 3 17.65% _ _ 76 0 0.00% 11 0 0.00% 8203 258 3.15% 3.5 不同包装类型食品中金黄色葡萄球菌监测结果 8203 2 : ( ), 3.47% (181/5215),, 2.58% (77/2988), ( X 2 =4.9815, P<0.05) 4 讨论 4.1 与其他省份监测结果的比较 2011~2015,, 5 3.15% [6] 2010~2011 2668, 0.72%(11/1520) 2011, ( X 2 =27.7211, P<0.05) [7] 2011 1441 40, ( X 2 =1.1960, P>0.05) [8], 2011 1.81%(25/1380), 2012 1.81%(20/1100), 2013 0.97%(18/1850) [9] 2011~2014 943 37 2011~2015 ( X 2 =1.6420, P>0.05), 2014 3, 2015,, 2014,,, 3, 2014 2015 9.00%, 4.2 不同类别食品金黄色葡萄球菌监测结果分析 17,, 3,,, 13.06%,
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