2017-2020年内蒙古自治区肉及肉制品中食源性致病菌污染分析OACSTPCD

The major goal of this research was to evaluate the status of food-borne pathogen contamination regarding the meat and meat products in Inner Mongolia Autonomous Region from 2017 to 2020,which could be beneficial for the prevention and control of food-borne diseases.Meat and meat products,which were randomly collected from 12 cities in Inner Mongolia,were examined and analyzed for the levels of Salmonella,Listeria monocytogenes,Staphylococcus aureus,diarrheal Escherichia coli and Campylobacter.According to the"National Manual for risk monitoring of Food contaminant and harmful factors"and the GB4789 series national standard for food safety,the detection rate of pathogenic bacteria was 5.12％based on the total 7 380 samples of meat and meat products.The contamination rate of Campylobacter was the highest(22.85％),followed by diarrheal E.coli(7.43％).The rates of Salmonella,L.monocytogenes and S.aureus were detected as 4.35％,3.55％and 0.10％,respectively.No E.coli O157:H7 was detected.The overall rate of pathogenic bacteria in all kinds of foods ranged from 0.21％to 12.56％.Based on this research,the meat and meat products in Inner Mongolia have been contaminated with food-borne pathogens to varying degrees for many years.Thus,the foods with high possibility of contamination should be surveyed more frequently by local government.Through proper supervision and management of the production source and circulation process,we can potentially reduce the occurrence of foodborne diseases by cutting off the source of infection and the route of transmission.