2021年中国大陆市售生畜肉中致病菌污染状况分析
作者:
作者单位:

1.国家食品安全风险评估中心,北京 100022;2.云南省疾病预防控制中心,云南 昆明 650022;3.河南省疾病预防控制中心,河南 郑州 450016;4.重庆市疾病预防控制中心,重庆 400042;5.广西壮族自治区疾病预防控制中心,广西 南宁 530028

作者简介:

闫琳 女 副研究员 研究方向为食品微生物 E-mail:yanlin@cfsa.net.cn

通讯作者:

杨大进 男 研究员 研究方向为食品安全风险监测 E-mail:yangdajin@cfsa.net.cn

中图分类号:

R155

基金项目:

畜禽重要食源性病原监测与预警技术研发(2023YFD1801004)


Analysis of pathogenic bacteria contamination in the commercially available raw livestock meat in the Chinese mainland in 2021
Author:
Affiliation:

1.China National Center for Food Safety Risk Assessment, Beijing 100022, China;2.Yunnan Center for Disease Prevention and Control, Yunnan Kunming 650022, China;3.He’nan Center for Disease Control and Prevention, He’nan Zhengzhou, 450016, China;4.Chongqing Center for Disease Control and Prevention, Chongqing 400042, China;5.Guangxi Zhuang Autonomous Region Center for Disease Control and Prevention, Guangxi Nanning 530028, China

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    摘要:

    目的 掌握中国大陆市售生畜肉中常见食源性致病菌的污染状况及分布特征。方法 2021年在我国31个省(自治区、直辖市)和新疆生产建设兵团共采集生畜肉4 734份,按照食品安全国家标准方法对其进行沙门菌、单核细胞增生李斯特菌、致泻大肠埃希菌和小肠结肠炎耶尔森氏菌的定性检测。结果 沙门菌的检出率最高,为12.10%(573/4 734),其次为单核细胞增生李斯特菌9.51%(450/4 734),致泻大肠埃希菌和小肠结肠炎耶尔森氏菌检出率分别为6.36%(301/4 734)和2.18%(103/4 734)。猪肉中沙门菌和致泻大肠埃希菌检出率分别为19.86%和8.37%,均高于牛羊肉对应的结果(4%左右)。不同保存状态下生畜肉的致病菌检出情况存在差异,单核细胞增生李斯特菌和小肠结肠炎耶尔森氏菌在冷冻和冷藏生畜肉中检出率均高于鲜畜肉;而沙门菌和致泻大肠埃希菌在鲜畜肉中检出率较高。鲜畜肉中沙门菌、致泻大肠埃希菌在二、三季度的检出率高于一、四季度。散装生畜肉中沙门菌和致泻大肠埃希菌的检出率高于预包装产品。我国南方地区生畜肉中沙门菌和单核细胞增生李斯特菌的检出率高于北方;而北方地区致泻大肠埃希菌的检出率高于南方。生畜肉共分离出573株沙门菌,血清型前5位及占比依次为鼠伤寒沙门菌19.90%、德尔卑沙门菌12.57%、伦敦沙门菌12.22%、里森沙门菌10.12%和肠炎沙门菌2.97%。结论 生畜肉中致病菌检出率较高,特别是冻畜肉及冷却畜肉中的单核细胞增生李斯特菌和二、三季度鲜畜肉中的沙门菌污染较严重,应作为今后生畜肉监测及监控的重点,企业及消费者应注意防范由于加热不彻底及生熟交叉污染带来的食源性疾病暴发风险。

    Abstract:

    Objective To investigate the contamination characteristics of common foodborne pathogens in raw livestock meat in the Chinese mainland market.Methods In 2021, a total of 4 734 samples of raw livestock meat were collected from 31 provinces (autonomous regions/municipalities) and Xinjiang Construction Corps, and qualitative tests were conducted for SalmonellaListeria monocytogenesL. monocytogenes), diarrheagenic Escherichia coli (DEC) and Yersinia enterocolitica according to the national standard method of food safety.Results Salmonella had the highest detection rate with 12.10% (573/4 734), followed by L. monocytogenes, which is 9.51% (450/4 734), the detection ratio of DEC and Yersinia enterocolitica was 6.36% (301/4 734) and 2.18% (103/4 734) respectively. The detection rates of Salmonella and DEC in pork were 19.86% and 8.37%, respectively, higher than those of beef and mutton (about 4%). There were differences in the detection of pathogenic bacteria in raw livestock meat under different preservation conditions. The detection rates of L. monocytogenes and Yersinia enterocolitis in chilled and frozen meat were higher than those in fresh meat. Salmonella and DEC had the highest detection rates in fresh meat. The positive rates of Salmonella and DEC in fresh meat in the second and third quarters were higher than those in the first and fourth quarters. The detection rates of Salmonella and DEC in bulk raw livestock meat were higher than those in pre-packaged products. The detection rates of Salmonella and L. monocytogenes were higher in the south China than those in the north China. The detection rate of DEC in the north was higher than that in the south. A total of 573 strains of Salmonella were isolated from raw livestock meat. The top 5 serotypes and their proportions in descending order were S. typhimurium 19.90%, S. derby 12.57%, S. london 12.22%, S. rissen 10.12% and S. enteritidis 2.97%.Conclusion The detection rate of pathogenic bacteria in raw livestock meat is high, especially the contamination of L. monocytogenes in frozen and chilled livestock meat and Salmonella in fresh livestock meat in the second and third quarters are serious, which should be taken as the focus of monitoring in the future. Enterprises and consumers should pay attention to preventing the possible risk of disease caused by incomplete heating and cross-contamination of raw and cooked animals.

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闫琳,彭子欣,任翔,崔莹,何源,姚雪婷,杨大进.2021年中国大陆市售生畜肉中致病菌污染状况分析[J].中国食品卫生杂志,2024,36(6):707-713.

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  • 收稿日期:2023-11-22
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  • 在线发布日期: 2024-09-18
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