Monitoring results on food-borne pathogens in food in Shanghai from 2011 to 2012

Objective To control the condition of the food contaminated by bacterium such as Salmonella, Staphylococcus aureus, EHEC O157:H7, Vibrio parahaemolyticus and Listeria monocytogenes, improve detection, warning and control capabilities for foodborne disease, and provide the scientific basis for monitoring food poisoning.Methods Investigation was done according to the microbiology section of GB4789 Food Hygiene Inspection Results A total of 2568 samples were detected in 2011-2012 from livestock and poultry class, omophagia and non-omophagia aquatic products, and cooked food products, with 401 strains being found positive of foodborne pathogens. The total detection rate was 15.6%, of which the rates for Salmonella, Staphylococcus aureus in livestock class were 9.0%, 6.8%; Salmonella, Vibrio parahaemolyticus in aquatic product, 1.3%, 21.4%;Vibrio parahaemolyticus, Listeria monocytogenes in omophagia aquatic product 5.0%, 1.2%;Staphylococcus aureus, Listeria monocytogenes in cooked food class, 11.5%, 8.3%, and No EHEC O157:H7 were detected.Conclusion The foodborne pathogen contamination is existent in the four main foods for Shanghai residents, of which contamination with Vibrio parahaemolyticus in non-omophagia aquatic product is more severe; the detection rate for Vibrio parahaemolyticus is the highest in August every year.Staphylococcus aureus is mainly detected in cooked food class and Salmonella in livestock and poultry class.