2017年河南省3种即食类地方食品的致病菌污染监测
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摘要
目的了解河南省3种常见的即食类地方食品中食源性致病菌的分布和污染情况。方法参考《2017年河南省食品安全风险监测工作手册》采集豆油皮,复合调味料和发酵型蒸制面制品,按照GB 4789—2016《食品安全国家标准食品微生物学检验》方法进行金黄色葡萄球菌和沙门菌的检测。结果 544份样品中,检出沙门菌的样品6份,检出率为1.10%,检出金黄色葡萄球菌的样品3份,检出率为0.55%。分析不同的食品类别,豆油皮和复合调味料中仅检出沙门菌,检出率分别为2.78%和0.55%,发酵型蒸制面制品只检出金黄色葡萄球菌,且检出率为1.64%。不同季度和不同包装类型样品中致病菌检出率差异无统计学意义(P>0.05);不同采样环节中,农贸市场的致病菌检出率高于超市,差异有统计学意义(P<0.05)。结论河南省3种即食性地方食品中均存在食源性致病菌污染的情况。
Objective To investigate the distribution and contamination of foodborne pathogenic bacteria in three common instant local foods in Henan province. Methods Soybean skin, compound condiment and fermented flour products were collected according to 2017 Henan Province Food Safety Risk Monitoring Handbook, Staphylococcus aureus and Salmonella were tested in accordance with GB 4789—2016 National Food Safety Standards, Food Microbiology Examination. Results Among the 544 samples of local foods, 6 samples of Salmonella were detected and the detection rate reached 1.10%. 3 samples of Staphylococcus aureus were detected, and the detection rate was 0.55%. Among different food categories, Salmonella was detected in soybean skin and compound condiment, and the detection rate reached 2.78% and 0.55%. Staphylococcus aureus was detected in fermented flour products and the detection rate was 1.64%. There was no statistical significant difference in different seasons and different types of packaging samples(P>0.05). In different sampling circulation, the detection rate of pathogenic bacteria in farmers market was higher than that in supermarkets, and the difference was statistically significant(P<0.05). Conclusion The contamination of foodborne pathogenic bacteria was found in three kinds of instant local foods in Henan province.
Objective To investigate the distribution and contamination of foodborne pathogenic bacteria in three common instant local foods in Henan province. Methods Soybean skin, compound condiment and fermented flour products were collected according to 2017 Henan Province Food Safety Risk Monitoring Handbook, Staphylococcus aureus and Salmonella were tested in accordance with GB 4789—2016 National Food Safety Standards, Food Microbiology Examination. Results Among the 544 samples of local foods, 6 samples of Salmonella were detected and the detection rate reached 1.10%. 3 samples of Staphylococcus aureus were detected, and the detection rate was 0.55%. Among different food categories, Salmonella was detected in soybean skin and compound condiment, and the detection rate reached 2.78% and 0.55%. Staphylococcus aureus was detected in fermented flour products and the detection rate was 1.64%. There was no statistical significant difference in different seasons and different types of packaging samples(P>0.05). In different sampling circulation, the detection rate of pathogenic bacteria in farmers market was higher than that in supermarkets, and the difference was statistically significant(P<0.05). Conclusion The contamination of foodborne pathogenic bacteria was found in three kinds of instant local foods in Henan province.
引文
[1] 杨舒然,杨大进,李宁,等.中国城市即食米面早餐食品微生物污染状况分析[J].卫生研究,2016,45(1):130-132.
[2] 吴玲玲,李艳芬,炊慧霞,等.2016年河南省地方食品微生物污染监测分析[J].中国卫生检验杂志,2018,28(3):343-344,349.
[3] 吴玲玲,李艳芬,炊慧霞,等.河南省学生餐食源性致病菌污染状况调查[J].中国学校卫生,2018,39(1):54-56.
[4] 纪艳青,赵兰坤,籍广红,等.我国复合调味料的现状及发展趋势[J].粮食科技与经济,2016,41(2):70-72.
[5] 陈锦国,陈中.复合调味料的安全质量问题与对策[J].食品工业科技,2009,30(1):345-351.
[6] 段文锋,林琳,曲勤凤,等.复合调味料食品安全标准现状分析和标准制定的建议[J].中国调味品,2012,37(4):10-13.
[7] Wu SJ,Duan N,Gu HJ,et al.A review of the methods for detection of staphylococcus aureus enterotoxins[J].Toxins,2016,8(7):176.
[8] Wang W,Baloch Z,Zou M,et al.Complete genomic analysis of a salmonella enterica serovar typhimurium isolate cultured from ready-to-eat pork in China carrying one large plasmid containing mcr-1[J].Front Microbiol,2018,9:616.
[9] 中华人民共和国国家卫生和计划生育委员会.GB 4789.10—2016 食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2016.
[10] 中华人民共和国国家卫生和计划生育委员会.GB 4789.4—2016 食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2016.
[11] Bai L,Lan RT,Zhang XL,et al.Prevalence of salmonella isolates from chicken and pig slaughterhouses and emergence of ciprofloxacin and cefotaxime co-resistant s.enterica serovar indiana in Henan,China[J].PLoS ONE,2015,10(12):e0144532.
[12] 沈托,焦莉萍,魏惠琴,等.2015-2016年渭南市市售食品中食源性致病菌污染状况监测与分析[J].现代预防医学,2018,45(6):997-1000.
[13] 乔昕,王燕梅,郑东宇,等.江苏省2010-2013年米面制品中食源性致病污染状况监测[J].江苏预防医学,2016,27(3):345-346.
[14] 李艳艳,张化江,徐莉,等.2015年-2016年威海市市售食品中食源性致病菌监测结果分析[J].中国卫生检验杂志,2018,28(6):727-730.
[15] Yang XJ,Zhang JM,Yu SB,et al.Prevalence of Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in retail ready-to-eat foods in China[J].Front Microbiol,2016,7:816.
[16] 焦贝贝,郑风田.我国地方食品安全现状分析及政府监管评估指标构建[J].食品工业,2018,38(2):279-282.
[17] 胡旭明.地方食品安全监管体制改革研究-以宁波北仑为例[D].宁波:宁波大学,2017.
[2] 吴玲玲,李艳芬,炊慧霞,等.2016年河南省地方食品微生物污染监测分析[J].中国卫生检验杂志,2018,28(3):343-344,349.
[3] 吴玲玲,李艳芬,炊慧霞,等.河南省学生餐食源性致病菌污染状况调查[J].中国学校卫生,2018,39(1):54-56.
[4] 纪艳青,赵兰坤,籍广红,等.我国复合调味料的现状及发展趋势[J].粮食科技与经济,2016,41(2):70-72.
[5] 陈锦国,陈中.复合调味料的安全质量问题与对策[J].食品工业科技,2009,30(1):345-351.
[6] 段文锋,林琳,曲勤凤,等.复合调味料食品安全标准现状分析和标准制定的建议[J].中国调味品,2012,37(4):10-13.
[7] Wu SJ,Duan N,Gu HJ,et al.A review of the methods for detection of staphylococcus aureus enterotoxins[J].Toxins,2016,8(7):176.
[8] Wang W,Baloch Z,Zou M,et al.Complete genomic analysis of a salmonella enterica serovar typhimurium isolate cultured from ready-to-eat pork in China carrying one large plasmid containing mcr-1[J].Front Microbiol,2018,9:616.
[9] 中华人民共和国国家卫生和计划生育委员会.GB 4789.10—2016 食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2016.
[10] 中华人民共和国国家卫生和计划生育委员会.GB 4789.4—2016 食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2016.
[11] Bai L,Lan RT,Zhang XL,et al.Prevalence of salmonella isolates from chicken and pig slaughterhouses and emergence of ciprofloxacin and cefotaxime co-resistant s.enterica serovar indiana in Henan,China[J].PLoS ONE,2015,10(12):e0144532.
[12] 沈托,焦莉萍,魏惠琴,等.2015-2016年渭南市市售食品中食源性致病菌污染状况监测与分析[J].现代预防医学,2018,45(6):997-1000.
[13] 乔昕,王燕梅,郑东宇,等.江苏省2010-2013年米面制品中食源性致病污染状况监测[J].江苏预防医学,2016,27(3):345-346.
[14] 李艳艳,张化江,徐莉,等.2015年-2016年威海市市售食品中食源性致病菌监测结果分析[J].中国卫生检验杂志,2018,28(6):727-730.
[15] Yang XJ,Zhang JM,Yu SB,et al.Prevalence of Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in retail ready-to-eat foods in China[J].Front Microbiol,2016,7:816.
[16] 焦贝贝,郑风田.我国地方食品安全现状分析及政府监管评估指标构建[J].食品工业,2018,38(2):279-282.
[17] 胡旭明.地方食品安全监管体制改革研究-以宁波北仑为例[D].宁波:宁波大学,2017.