7 12 Vol. 7 No. 12 2016 12 Journal of Food Safety and Quality Dec., 2016 2015 乔昕, 唐震 *, 秦思, 郑东宇, 王燕梅, 倪云龙 (, 210009) 摘要 : 目的, 方法 3, 214, 结果 13, 6.1%, 9 4,, 3 9 6,,, / ; / 结论,,,, 关键词 : ; ; ; Monitoring and analysis of foodborne pathogens in homemade food from online-shops in Jiangsu province in 2015 QIAO Xin, TANG Zhen *, QIN Si, ZHENG Dong-Yu, WANG Yan-Mei, NI Yun-Long (Jiangsu Province Center for Diseases Control and Prevention, Nanjing 210009, China) ABSTRACT: Objective To monitor the contamination status by foodborne pathogens of homemade food from online-shops in Jiangsu province, and understand the drug production and resistance of Staphylococcus aureus in samples. Methods The Wuxi, Changzhou and Yancheng were selected as monitoring sites, and 214 homemade food from online-shops in Jiangsu province were collected in total. The Salmonella, Staphylococcus aureus and Listeria monocytogenes in samples were detected according to the methods in national standards, and the isolated Staphylococcus aureus were tested for Staphylococcal enterotoxins and antimicrobial susceptibility. Results In all samples, 13 bacteria strains were detected, with the positive rate of 6.1%, including 9 strains of Staphylococcus aureus and 4 strains of Listeria monocytogenes, and no Salmonella was detected. The content of Staphylococcus aureus in 3 samples exceeded the limitation of national food safety standard. Six stains of 9 isolated Staphylococcus aureus were positive for Staphylococcal enterotoxins. All the Staphylococcus aureus were resistant to benzylpenicillin and had generally high resistant rates to tetracycline, vancomycin and rifampicin. The resistant * 通讯作者 :,, E-mail: njtangz@163.com *Corresponding author: TANG Zhen, Associate Chief Technician, Jiangsu Province Center for Diseases Control and Prevention, Nanjing 210009, China. E-mail: njtangz@163.com
12, : 2015 5075 rates to oxacillin, ciprofloxacin, quinupristin/dalfopristin, nitrofurantoin were generally lower. Most of the isolated Staphylococcus aureus stains were sensitive to moxifloxacin, linezolid, tigecycline and trimethoprim/ sulfamethoxazole. Conclusion There is bacteria pollution in homemade food from online-shops in Jiangsu province. The contamination status of Staphylococcus aureus is serious. The positive rate of Staphylococcal enterotoxins is high and there is multi-drug resistance among these Staphylococcus aureus strains. The relevant departments should increase the supervision of online shopping food, so as to ensure the safety of online shopping food. KEY WORDS: foodborne pathogens; homemade food from online-shops; Staphylococcal enterotoxins; drug susceptibility test 1 引言,,,,,,,,,, 2 材料与方法 2.1 样品来源 2015, 3, 4~9 ( ) 214 10 2.2 仪器与试剂 (BPW)(TTB) (BS) 7.5% NaCI Baird-Parker 増 (LB) (BS) (TSI) ; ; PALCAM OXOID ; VITEK mini-vidas Staph enterotoxinⅡ AST-GP67 2.3 检测项目 2.4 实验方法 2.4.1 沙门氏菌的检测 GB 4789.4-2010 [1], 25 g 225 ml (BPW), 36 18 h, 1 ml, (TTB) (SC), (BS),, VITEK 2 Compact 60 2.4.2 金黄色葡萄球菌的检测 GB 4789.10-2010 [2] 25 g 225 ml 7.5%, 36 24 h,, 36 24 h,,, ;, 2~3, Baird-Parker, 36 48 h,,, 5 ( 5 ), 2.4.3 单增李斯特菌的检测 GB 4789.30-2010 [3], 25 g 225 ml, LB1 30 24 h, 0.1 ml 10 ml, LB2 30 24 h PALCAM, 36 48 h, PALCAM,,
5076 7 VITEK 2 Compact 60 2.4.4 金黄色葡萄球菌肠毒素的鉴定 7.5%, 36 24 h, 500 µl, Staph enterotoxinⅡ, mini-vidas 2.4.5 金黄色葡萄球菌的药物敏感性试验 (Clinical and Laboratory Standards Institute, CLSI),, 36 24 h,, 0.5~0.63 280 µl 3.0 ml, AST-GP67, VITEK 2 Compact 60 3 实验结果 3.1 不同种类食品中食源性致病菌的检出情况 214 13, 6.07% 9, 4.2% (9/214), 4, 1.9% (4/214), ( 1) 1, 4, (9.57%), ;, ; ( 3.85%); 3 ( 4.21%), (8.51%), 20% 4 3.2 金黄色葡萄球菌的药物敏感性试验 2 16, 2, 9, 100%;, 77.8% 55.6% 33.3%; 22.2%; /, 11.1%; / 3.3 金黄色葡萄球菌的定量检验及肠毒素检验 9, 6, 66.7%,, 9, 3 (1000 CFU/g) [4] 3 Table 1 表 1 江苏省不同种类网店自制食品中 3 种食源性致病菌的检出率 Positive rates of 3 kinds of foodborne pathogens in different kinds of homemade food from online-shops in Jiangsu province ( ) ( ) (%) ( ) (%) ( ) (%) 61 0 0.0 6 9.8 1 1.63 10 0 0.0 2 20.0 0 0.0 9 0 0.0 0 0.0 0 0.0 14 0 0.0 0 0.0 0 0.0 53 0 0.0 0 0.0 2 3.8 27 0 0.0 1 3.7 0 0.0 26 0 0.0 0 0.0 1 3.8 14 0 0.0 0 0.0 0 0.0 214 0 0.0 9 4.2 4 1.9
12, : 2015 5077 Table 2 表 2 16 种抗菌药物对网购自制食品中金黄色葡萄球菌的药物敏感性试验结果 The drug sensitivity test results of Staphylococcus aureus in homemade food bought from online-shops to 16 kinds of antimicrobial agents ( ) (%) (%) (%) 9 0 0 100.0 0 0 1 0 8 11.1 0 88.9 0 1 8 0 11.1 88.9 1 1 7 11.1 11.1 77.8 0 1 8 0 11.1 88.9 0 0 9 0 0 100.0 2 0 7 22.2 0 77.8 2 0 7 22.2 0 77.8 / 1 0 8 11.1 0 88.9 0 0 9 0 0 100.0 5 0 4 55.6 0 44.4 7 0 2 77.8 0 22.2 0 0 9 0 0 100.0 1 0 8 11.1 0 88.9 3 0 6 33.3 0 66.7 / 0 0 9 0 0 100.0 表 3 网购自制食品中金黄色葡萄球菌的定量及肠毒素检验结果 Table 3 The quantitative analysis results and enterotoxin test results of Staphylococcus aureus in homemade food bought from online-shops ` (CFU/g) 87 9.2 10 6 640 5.3 10 5 400 1700 120 260 70 4 讨论和结论 9, 8, 7,, 3, 2,,,,, A B C1 C2 C3 E7 G H I, Staph enterotoxinⅡ 7 30%~50%, 100 30 min,,, 95% 9, 4.2%(9/214), 6 (66.7%),
食品安全质量检测学报 5078 随着临床上抗菌药物的广泛使用, 病原菌产生了广 泛的耐药性 本研究的试验结果显示, 网购自制食品中分 离的金黄色葡萄球菌对青霉素的耐药性最高, 耐药率为 100%; 对四环素 万古霉素和利福平的耐药率较高; 对苯 唑西林 环丙沙星 奎奴普丁/达福普汀和呋喃妥英等的耐 药率相对较低 本次监测未发现耐莫西沙星 利奈唑胺 替加环素和甲氧苄氨嘧啶/磺胺甲恶唑的菌株, 提示这些 第7卷 品安全 参考文献 [1] GB 4789.4-2010 食品安全国家标准 食品微生物学检验 沙门氏菌检 验[S]. GB 4789.4-2010 National food safety standard Food microbiological examination: Salmonella [S]. [2] GB 4789.10-2010 食品安全国家标准 食品微生物学检验 金黄色葡萄 药物可作为金黄色葡萄球菌食物中毒的治疗药物 到目前 球菌检验[S]. 为止, 对万古霉素完全耐药的金黄色葡萄球菌 GB 4789.10-2010 National food safety standard Food microbiological (vancomycin-resistant Staphylococcus aureus, VRSA)并不常 见 [5] 但 随 着 耐 甲 氧 西 林 金 黄 色 葡 萄 球 菌 (methicillin-resistant Staphylococcus aureus, MRSA)感染率 的上升, 临床上主要使用万古霉素作为 MRSA 的治疗药物, 现已经出现了万古霉素敏感性下降甚至万古霉素完全耐药 的金黄色葡萄球菌 万古霉素治疗失败的病例也逐渐增加 [6] 本研究发现, 万古霉素的耐药株对于临床治疗金黄色 葡萄球菌引起的食物中毒具有一定的指导意义 单增李斯特菌广泛存在于自然界中, 食物很容易在 加工及储存时被环境中的单增李斯特菌污染 单增李斯特 菌与其他食源性致病菌不同的是, 其在冷藏甚至冷冻 低 酸和高盐的环境中仍能生长繁殖 [7] 单增李斯特菌主要引 起成人败血症和新生儿脑膜炎等疾病 与其他食源性疾病 examination: Staphylococcus aureus [S]. [3] GB 4789.30-2010 食品安全国家标准 食品微生物学检验 单核细胞增 生李斯特氏菌检验[S]. GB 4789.30-2010 National food safety standard Food microbiological examination: Lister monocytogenes [S]. [4] GB 29921-2013 食品安全国家标准 食品中致病菌限量[S]. GB 29921-2013 National food safety standard Quantitative limit value of pathogenic bacteria from food samples [S]. [5] Hiramatsu K, Afitaka N, Hmlaki H, et a1. Dissemination in Japanese hospitals of strains of Staphylococcus aureus heterogeneously resistant to vancomycin [J]. Lancet, 1 997, 350(9092): 1670 1673. [6] National Committee for Clinical Laboratory Standards. Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved Standard M7-A4 [R], 1997. [7] 梁锐萍, 黄素珍, 胡慧强. 单核细胞增生性李斯特氏菌及其检验[J]. 动 相比, 单增李斯特菌引发的病死率为 20%~30%[8], 远高于 物科学与动物医学, 2004, 21(11): 47 49. 其他致病菌, 特别是对新生儿 老年人 孕妇及免疫缺陷 Liang RP, Huang SZ, Hu HQ. Lister monocytogenes examination [J]. 人群的危害极大 在本次监测的 4 类网购食品中, 熟肉制 品 餐饮食品和米面制品 3 类食品中检出了单增李斯特菌 需要特别提醒消费者注意的是, 大多数食源性致病菌长时 Animal Sci Vet Med, 2014, 21(11): 47 49. [8] Vrinda KM, Garg SR. Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese [J]. Food Microbiol, 2001, (18): 647 650. 间冷冻后都有不同程度的损伤甚至死亡, 但单增李斯特菌 (责任编辑: 刘 却可以在此条件下长期繁殖, 因此使得食品存在一定程度 的安全风险 丹) 作者简介 2015 年 10 月 1 日起实施的新的食品安全法明确指出, 网络食品交易第三方平台提供者应对入网食品经营者进行 实名登记, 如出现问题, 第三方交易平台作为经营主体也 要负责 国家食品药品监管总局发布的 网络食品经营监 乔 昕, 主管技师, 主要研究方向为 食源性致病菌 E-mail: jscdcqx@126.com 督管理办法 规定, 网络食品经营者须取得食品经营许可 或备案凭证, 这为监管部门提供了强有力的监管武器 本 次调查表明, 网购自制食品存在极大的食品安全隐患, 相 关部门应加大对网购食品的监管力度, 从食品原料 食品 加工场所 从业人员 运输环节等源头管控, 确保网购食 唐 震, 副主任技师, 主要研究方向 为微生物学 E-mail: njtangz@163.com