<b>2017</b>—<b>2022年上海市松江区市售即食食品微生物污染监测分析</b>

邱香; 朱宇星; 顾欣怡; 盛峰松; 蒋元强

doi:10.19428/j.cnki.sjpm.2025.24460

2017—2022年上海市松江区市售即食食品微生物污染监测分析

Surveillance and analysis of microbial contamination in commercially available ready-to-eat foods in Songjiang District， Shanghai from 2017 to 2022

摘要

摘要:
目的了解上海市松江区市售即食食品中微生物污染情况，及时发现食品安全隐患，为当地食品监管和食源性疾病防控提供科学依据。
方法 2017—2022年共采集上海市市售即食食品9类共882份食品样品，根据《国家食品污染和有害因素风险监测工作手册》对沙门菌、单核细胞增生李斯特菌、副溶血弧菌、金黄色葡萄球菌和蜡样芽孢杆菌进行检测，并参照相关标准对其进行判定。
结果 77份样品检出食源性致病菌，总检出率为8.73%。5种致病菌中，蜡样芽孢杆菌检出率最高（8.35%），其次为副溶血弧菌（5.05%），不同致病菌的检出率差异有统计学意义（χ²=112.307，P<0.001）。9类即食食品中，即食发酵/非发酵豆制品致病菌检出率最高（27.50%），其次是凉面（粉、皮）（17.33%）和生食动物性水产品（9.50%），不同即食食品类别的致病菌检出率差异有统计学意义（χ²=45.909，P<0.001）。三季度的致病菌检出率（10.99%）高于其他季度，差异有统计学意义（χ²=10.329，P=0.016）。大型超市致病菌检出率最高（15.08%），其次是小吃店（11.58%），差异有统计学意义（χ²=14.108，P=0.015）。
结论上海市松江区部分市售即食食品中存在食源性致病菌污染，尤其是夏秋季节和大型超市、小吃店、农贸市场中的即食发酵/非发酵豆制品、即食凉面（粉、皮）、生食动物性水产品等，应加强监管，避免食源性疾病的发生。

Abstract:
Objective To investigate the microbial contamination status of commercially available ready-to-eat (RTE) foods in Songjiang District of Shanghai, to verify the potential food safety hazards, so as to provide a scientific basis for the local regulation of RTE foods and the prevention of foodborne diseases.
Methods A total of 882 food samples from 9 categories of RTE foods were collected in Shanghai from 2017 to 2022. Salmonella, Listeria monocytogenes, Vibrio parahaemolyticus, Staphyloccus aureus and Bacillus cereus were detected according to the standard operating procedures in the Manual for China National Food Contamination and Harmful Factors Risk Monitoring,andwhichwere determined with reference to relevant standards.
Results A total of 77 samples were found to carry foodborne pathogens, with a total detection rate of 8.73%. Among the 5 foodborne pathogens, Bacillus cereus had the highest detection rate (8.35%), followed by Vibrio parahaemolyticus (5.05%), and the difference of detection rates among the 5 foodborne pathogens was statistically significant (χ²=112.307, P<0.001). Among the 9 categories of RTE food products, the detection rate of foodborne pathogens in RTE fermented/non-fermented soybean products was the highest (27.50%), followed by cold noodles (17.33%) and raw edible aquatic products (9.50%), and the difference in the detection rates of foodborne pathogens among different RTE food categories was statistically significant (χ²=45.909, P<0.001). The detection rate of foodborne pathogens in the third quarter of the year was 10.99%, significantly higher than that in other quarters (χ²=10.329, P=0.016). The detection rate of foodborne pathogens in samples from supermarkets was highest (15.08%), followed by snack bars (11.58%), with a statistically significant difference (χ²=14.108, P=0.015).
Conclusion Foodborne pathogens contamination is found in commercially available RTE foods in Songjiang District of Shanghai, especially in RTE fermented/non-fermented soybean products, RTE cold noodles and raw edible aquatic products from supermarkets, snack bars and farm products markets during summer and autumn. Therefore, it is crucial to strengthen supervision and management to avoid the foodborne diseases.

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