Abstract：Objective To investigate and grasp the contamination status of foodborne pathogens in residents’ daily catering food in Huizhou City so as to provide a scientific basis for the risk assessment of food safety and the control and prevention of foodborne diseases. Methods According to the National Food Safety Standard of Food Microbiological Examination and referring to the National Manual for Risk Monitoring of Food Contamination and Hazardous Factors, daily catering food of the residents in Huizhou City was collected in 2014-2016, and then 11 kinds of foodborne pathogens such as Staphylococcus aureus, Salmonella, Listeria monocytogenes, Vibrio parahaemolyticus and Bacillus cereus were detected. Virulence factors of the positive strains such as staphylococcal enterotoxins of Staphylococcus aureus and virulence genes of Vibrio parahaemolyticus were determined. Results A total of 62 strains of foodborne pathogens were isolated from 773 samples of 26 categories of food collected in Huizhou City from 2014 to 2016. The total detection rate was 8.02%. 7 kinds of foodborne pathogens were isolated. The detection rate of Bacillus cereus was the highest (14.81%), followed by Staphylococcus aureus (5.54%), Vibrio parahaemolyticus (5.26%), Campylobacter jejuni (3.57%), diarrheogenic Escherichia coli (1.39%), Salmonella (0.82%) and Listeria monocytogenes (0.73%). The detection rate of foodborne pathogens in raw meat was the highest (37.50%), followed by the distribution meal/student meal (28%) and infant formula food (27.27%). The detection rate of foodborne pathogens in the food collected from farmers’ markets (15.13%) was higher than those in the supermarkets (3.68%), small shops(6.35%), restaurants (6.98%) and online shops (4.17%). The detection rate of foodborne pathogens was higher in bulk food (including simply packaged food) than in prepackaged food (10.82% vs. 2.92%). Conclusions There exists a certain degree of foodborne pathogen contamination in the residents’ daily catering food in Huizhou City in 2014-2016. Supervision on the high-risk food and the main foodborne pathogens, such as raw meat and Bacillus cereus, and management of farmers’ markets and bulk food (including simply packaged food) should be intensified. Targeted measures should be taken to effectively prevent the occurrence of foodborne diseases and food poisoning.
2017, Vol. 24 
