摘要
目的:检测并分析武汉市食品中食源性致病菌。方法:收集武汉市区2017年3—11月水产品、调味品、餐饮食品、蛋及蛋制品、食品肉及肉制品等样本,对食品中食源性致病菌污染情况进行监测。结果:250份食品样本中,检出63份具有致病菌,阳性率高达25.20%,其中肉及肉制品、水产品和餐饮食品阳性率较高,依次是74.00%、50.00%、15.00%,而肉及肉制品中金黄色葡萄球菌阳性率为38.00%,水产品中副溶血性弧菌阳性率为45.00%,蛋及蛋制品和调味品并未检出。结论:武汉市食品中副溶血性弧菌和金黄色葡萄球菌两种食源性致病检出率较高,应引起注意。
Objective:Detection and analysis of food-borne pathogens in food in Wuhan.Methods:The samples of aquatic products,condiments,catering food,eggs and egg products,meat and meat products in Wuhan urban area from March to November 2017 were collected to monitor the contamination of food-borne pathogens in food.Results:There were a total of 250 food samples,63 of which were found to have pathogenic bacteria.The positive rate was as high as 25.20%.Among them,the positive rate of meat and meat products,aquatic products and catering food was higher,which were 74.00%,50.00%,15.00%,and the positive rate of Staphylococcus aureus in meat and meat products was 38.00%,and the positive rate of Vibrio parahaemolyticus in aquatic products was 45.00%.Eggs,egg products and condiments were not detected.Conclusion:The detection rate of two food-borne pathogens,Vibrio parahaemolyticus and Staphylococcus aureus,in foods in Wuhan is relatively high,and attention should be paid.
作者
杨焕焕
余佳敏
周瑄
张余俊
YANG Huanhuan;YU Jiamin;ZHOU Xuan;ZHANG Yujun(Hubei Akred Inspection and Testing Co.,Ltd.,Wuhan 430000,China;Wuhan Shangma Biotechnology Co.,Ltd.,Wuhan 430000,China;Hubei China Inspection and Testing Co.,Ltd.,Wuhan 430000,China)
出处
《现代食品》
2021年第14期226-228,共3页
Modern Food
关键词
食品污染
金黄色葡萄球菌
副溶血性弧菌
食源性致病菌
food contamination
Staphylococcus aureus
Vibrio parahaemolyticus
food-borne pathogens
作者简介
杨焕焕(1989-),男,本科,助理工程师,研究方向为食品检验。
