Abstract：Objective To investigate the contamination status of food-borne pathogens in catering food in Guangxi from 2011 to 2016, and to provide a scientific basis for effectively conducting prevention and control of food-borne diseases. Methods Seven kinds of catering food, like box lunch were collected from 14 cities in Guangxi during 2011-2016, and the food samples were detected for 8 pathogens according to the national standard methods. Results A total of 14,028 samples were detected, and the total positive rate of pathogens was 12.04%. The ranges of the positive rates of pathogens in the 7 kinds of catering food in 2011-2016 were as follows: box lunch 3.77%-20.71%, rice and flour products 13.07%-23.83%, hot dishes 2.33%-13.76%, fresh fruit/vegetable juice 0.00%-7.34%, Chinese salad 6.67%-14.71%,barbecued ready-to-eat food 2.15%-4.68% and salad 3.70%. The positive rate of Listeria monocytogenes in Chinese salad was found to be the highest (4.60%), but the positive rate of Staphylococcus aureus in fresh fruit/vegetable juice the highest (6.02%). The positive rates of Bacillus cereus in box lunch (15.42%), rice and flour products (14.29%) and hot dishes (10.06%) were all higher than those of other pathogens. The positive rate of Vibrio parahaemolyticus in barbecued ready-to-eat food was 3.59%, and that of Staphylococcus aureus in salad 3.57%. The positive rates of pathogens in different monitored cities ranged from 7.72% to 18.58%. Conclusions There exist varying degrees of food-borne pathogen contamination in catering food in Guangxi, and this situation lasts for a long period of time. Surpervision on process of manufacturing and selling catering food should be intensified to reduce the occurrence of food-borne diseases.
姚雪婷, 赵鹏, 李秀桂, 苏奕成, 谢艺红. 2011-2016年广西餐饮食品食源性致病菌污染状况分析[J]. 实用预防医学, 2018, 25(8): 911-914.
YAO Xue-ting, ZHAO Peng, LI Xiu-gui, SU Yi-cheng, XIE Yi-hong. Contamination status of food-borne pathogens in catering food in Guangxi, 2011-2016. , 2018, 25(8): 911-914.
2018, Vol. 25 
