关键词: 致病菌, 风险监测, 食品污染, 食源性疾病, 食品卫生监督

Abstract:

Objective To understand the distribution and contamination status of pathogenic bacteria in food in Daxing District of Beijing City，and provide a reliable basis for food safety risk monitoring，management and early warning. Methods A total of 919 food samples from 11 categories were collected from 2019 to 2023，and pathogen monitoring was carried out in accordance with the requirements of the Beijing Food Pollution and Harmful Factors Risk Monitoring Work Manual. Results From 2019 to 2023，a total of 919 food samples were monitored，of which 40 samples were detected pathogenic bacteria，with a detection rate of 4.35%. The detection rate of pathogenic bacteria in different types of food showed a statistically significant difference（χ²=105.272，P<0.01）. The food with higher detection rate was raw meat and its products and raw animal aquatic products（seafood and freshwater products）. Among them，the detection rate of salmonella in raw meat and its products was 21.67%，while the detection rate of Vibrio parahaemolyticus in raw animal aquatic products（seafood and freshwater products） was 6.25%. There was statistically significant difference in the detection rate of pathogenic bacteria in different sampling sites（χ²=31.735，P<0.01）. The detection rate of food samples collected in the circulation link was higher than that in the catering link，and the detection rate of farmers' market was the highest，followed by convenience stores/retail stores，supermarkets and restaurants.Among food samples collected across different quarters，the detection rate of pathogenic bacteria was higher in the third and fourth quarters. Conclusion From 2019 to 2023，there are different degrees of pathogenic bacterial contamination in the food in Daxing District of Beijing City，and the pathogenic bacterial contamination in raw meat and its products，animal aquatic products（seafood and freshwater products） and other foods is more serious. It is recommended that relevant departments focus on the hygiene of the above two types of food，continue to strengthen food hygiene supervision，and prevent the occurrence of foodborne diseases.

Key words: Pathogenic bacteria, Risks monitoring, Food contamination, Foodborne diseases, Food hygiene supervision