Surveillance and Pathogenic Characteristics of Foodborne Pathogens in Meat and Meat Products in Linyi City
Objective:To analyze the distribution and the characteristics of foodborne pathogens in meat and meat products in Linyi city,so as to provide scientific basis for preventing diseases caused by foodborne pathogens.Method:According to the Shandong Provincial Food Safety Risk Monitoring Manual,a total of 325 meat and meat products were collected from 2016 to 2020,and 5 kinds of pathogenic bacteria such as Salmonella,Listeria monocytogenes,Campylobacter,Yersinia enterocolitica and Diarrheagenic Escherichia coli(DEC)were monitored.Result:Pathogenic bacteria were detected in 90 samples,and the total detection rate was 27.69%(90/325).The detection rate of Salmonella was the highest(15.90%),which was divided into 5 serogroups and 13 serotypes,mainly S.enteritidis.The others were Listeria monocytogenes(10.00%);diarrheagenic Escherichia coli(8.82%),including enteroaggregative E.coli,entero pathogenic E.coli enterohemorrhagic E.coli and enterotoxigenic E.coli;Yersinia enterocolitica(8.30%),all non-pathogenic organisms type 1A;Campylobacter(5.96%).The detection rate of pathogenic bacteria in raw poultry was the highest(42.61%),followed by raw animal meat(23.85%),prepared meat(16.67%)and cooked meat products(10.00%).Conclusion:Meat and meat products in Linyi were contaminated by foodborne pathogens to varying degrees,especially raw poultry and animal meat were seriously polluted,which has higher risk of foodborne diseases.The supervision department should strengthen the inspection and supervision.
meat and meat productfoodborne pathogensSalmonellacontamination monitoring
万方数据
维普
