摘要
目的了解杭州市临安区即食类食品的食源性致病菌污染状况,为制订针对性的食品安全防控措施提供科学依据。方法按照《国家食品污染物和有害因素风险监测工作手册》,对临安区在售的4个大类即食食品进行检测。结果2016年1月—2019年12月检测的460样品中,致病菌总检出率为7.39%;其中金黄色葡萄球菌检出率最高,为5.22%;凉菜类和熟肉类食品中致病菌检出率较高,分别为15.00%和10.00%;食源性致病菌的检出率与气温呈非常显著正相关(r=0.966,P<0.05)。结论临安区在售即食食品存在不同程度的食源性致病菌污染,监管部门需要根据即食食品的特点和食源性致病菌的气温敏感性,采取有针对性的措施,有效防范食品污染,保障食品安全。
Objective To understand the contamination of food-borne pathogens in ready-to-eat foods in Lin'an District,Hangzhou,and to provide a scientific basis for formulating targeted food safety prevention and control measures.Methods According to the"National Food Contaminants and Hazardous Factor Risk Monitoring Work Manual",four major categories of ready-to-eat foods on sale in Lin'an District were tested.Results Among the 460 samples tested from January 2016 to December 2019,the total detection rate of pathogenic bacteria was 7.39%.Among them,the detection rate of Staphylococcus aureus was the highest at 5.22%.The detection rate of pathogenic bacteria in cold dishes and cooked meats was higher,15.00%and 10.00%,respectively.The detection rate of food-borne pathogens was significantly positively correlated with temperature(r=0.966,P<0.05).Conclusion The ready-to-eat foods sold in Lin'an District are contaminated by food-borne pathogens to varying degrees.Regulatory authorities need to take targeted measures based on the characteristics of ready-to-eat foods and the temperature sensitivity of food-borne pathogens,which can effectively prevent food contamination and ensure food safety.
作者
刘青
袁淑红
赵明
LIU Qing;YUAN Shuhong;ZHAO Ming(Lin'an District Center for Disease Control and Prevention,Hangzhou,Zhejiang Province,311300 China)
出处
《中国卫生产业》
2021年第30期149-152,共4页
China Health Industry
关键词
食源性致病菌
即食食品
食品污染
Food-borne pathogens
Ready-to-eat food
Food contamination
作者简介
刘青(1981-),女,本科,主管技师,主要从事食品微生物检测研究工作。
