丹东市熟肉制品中食源性致病菌污染状况的调查研究

为了解丹东市熟肉制品中沙门菌、金黄色葡萄球菌和单核细胞增生性李斯特菌的污染及菌相分布状况，为丹东市熟肉制品中致病菌污染提供本地资料，以及熟肉制品卫生监督提供科学依据。依据国标方法以及采用全自动酶联免疫荧光快速筛选仪进行筛选和BBL Crystal细菌鉴定仪鉴定，对130份样品分别进行上述致病菌分离、血清学和生化鉴定。结果共检出致病菌15株，总检出率为11．5％，酱卤类检出率为14．0％、烧烤类检出率为7．5％、白切类检出率为12．5％，其中沙门菌4株、单核细胞增生性李斯特菌4株和金黄色葡萄球菌7株。说明丹东市熟肉制品中存在食源性致病菌污染，其中金黄色葡萄球菌污染最严重。

Investigation of Pathogenic Contamination in Done Meat Products in Dandong Market

In order to acquaint with contamination of done meat products by Salmonella, Staphylococcus aureus, and Listeria monocytogenes and bacterial phase distribution in Dandong City market, to provide local data about the contamination of done meat products by pathogen in Dandong market, and to provide scientific basis for the hygienic inspection on done meat products, some 130 samples were examined adopting pathogen isolation, serological and biochemical characterization according international methods and using full-automatic enzyme-linked immunosorbent assay (ELISA) rapid screening instrument and BBL Crystal bacteria characterization instrument. The results showed that the examination detected 15 strains of pathogen, the total detection rate was about 11.5%, of done meats in soy sauce was 14.0%, of barbecue was 7.5%, and of white cut meat was 12.5%. Among them Salmonella 4 strains, Staphylococcus aureus 7 strains, and Listeria monocytogenes 4 strains, suggested that done meat products in Dandong market do exist food-source contamination of pathogen, of which Staphylococcus aureus is the most serious.