Abstract：Objective To investigate the situation of Listeria monocytogenes(L. monocytogenes)contamination in food sold in the markets in Weinan City and to identify the categories ofpossible contaminated food products so as to provide a scientific basis for eliminating the potential food safety hazard caused by L. monocytogenes, ensuring the residents’ food safety and effectively preventing the outbreak of food-borne diseases. Methods A total of 739 samples from 10 categories of food were collected from catering service and circulation links in Weinan City during 2011-2015, and then isolation and identification of L. monocytogenes were performed according to the national food safety standard, Food Microbiological Examination: Listeria monocytogenes (GB 4789.30-2010). Results Totally 22 strains of L. monocytogenes were detected from 739 food samples, with the total detection rate being 2.98%. The detection rate of L. monocytogenes in 2015 was the highest (7.05%), followed by 3.41% in 2013 and 1.96% in 2011. Among the 10 categories of food samples, the detection rate of L. monocytogenes in raw poultry meat was the highest (17.31%), followed by frozen minced fish meat products (5.00%) and cooked meat products (3.33%). Among the different sampling sites, the detection rate of L. monocytogenes in food samples collected from retail/convenience stores was the highest (9.33%), followed by supermarkets (3.57%) and large-, medium- and small-sized restaurants (3.08%). There were statistically significant differences in the detection rate of L. monocytogenes among the samples collected from different years and different categories of food(P<0.05). Among the different quarters, the detection rate of L. monocytogenes in food samples collected from the second quarter was the highest (3.49%). Conclusions There existed a widespread pollution and potential public health risk of L. monocytogenes in different categories of food, catering service and circulation links in Weinan City during 2011-2015; and hence, the related departments should intensify supervision and management of food sanitation so as to prevent the occurrence of food-borne diseases.
2018, Vol. 25 
