Objective To grasp the contamination of microorganisms in school catering and surrounding catering foods and the features of virulence genes they carry,to provide scientific guidance for the prevention and control of foodborne diseases.Methods From May 2021 to October 2022,student food was collected.The isolation and identification of Listeria monocytogenes,Vibrio parahaemolyticus,Staphylococcus aureus,Bacillus cereus,Salmonella,and enteroaggregative Escherichia coli were carried out by the method of the National Standard for Food Safety Microbiological Examination of Food(GB 4789.4-2016).PCR method was used to detect 12 virulence genes of 56 strains of Bacillus cereus detected.Proportion was used to describe classification variables,and the Chi-square test was used to compare the detection rate of pathogenic bacteria.Results The positive detection rate of foodborne pathogenic bacterium was 17.62％,including 56 positive samples for Bacillus cereus,5 positive samples for Staphylococcus aureus,2 positive samples for enteroaggregative Escherichia coli,and 2 positive samples for Listeria monocytogenes.Foodborne pathogen bacterium were detected in cold dishes,boxed meals,and cooked rice and flour products.There was a statistically significant difference in the detection rate of pathogenic bacterium in different kinds of food samples(x2=17.946,P=0.003).The carrying rate of virulence genes of 56 strains of Bacillus cereus was 100.00％,and 90.00％of the strains carried more than two virulence genes at the same time.Among them,the highest carrying rate of the nheB gene was 58.93％,followed by 32.14％and 26.79％of the nheC gene and the cytK gene.Conclusion There is microbial contamination in students'lunches and catering food around schools,and the high carrying rate of Bacillus cereus virulence gene poses the risk of causing foodborne diseases and supervision should be strengthened.
维普
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