关键词: 食品, 食源性致病菌, 产气荚膜梭菌, 食品安全, 风险监测, 沙门菌

Abstract:

Objective To analyze the pathogenic spectrum of foodborne pathogenic bacteria in retail food products in Pudong New Area of Shanghai City in 2023，and provide scientific basis for risk assessment and prevention control of foodborne pathogens in food. Methods In 2023，a total of 111 food samples were systematically collected on a monthly basis from six designated surveillance sites within Pudong New Area of Shanghai City，encompassing markets and supermarkets. According to the GB 4789 "National Food Safety Standard for Microbiological Examination of Food" and other testing methods，the collected samples were tested and analyzed for seven foodborne pathogens including Salmonella，Clostridium perfringens，and Listeria monocytogenes. Results The contamination rate of foodborne pathogens in commercially available food in Pudong New Area of Shanghai City in 2023 was 29.80%（397/1 332）. Vibrio parahaemolyticus，Listeria monocytogenes，and Clostridium perfringens were identified as the predominant pathogenic bacteria. Poultry meat was the most contaminated（81/144，56.25%），followed by shellfish（64/144， 44.44%） and livestock meat（91/216，42.13%）. There were statistically significant differences in the distribution of detection rates among different months（χ²=60.411，P<0.01），with the detection rate of pathogenic bacteria from June to September being significantly higher than that in other months. However，no statistically significant difference was observed in detection rates of pathogenic bacteria across different sampling locations（χ²=10.406，P>0.05）. The dominant serotypes of Salmonella were Salmonella Enteritidis， Salmonella London，Salmonella Typhimurium，and Salmonella Kentucky. Conclusion The contamination rate of foodborne pathogens in commercially available foods in Pudong New Area of Shanghai City is relatively high，with a diverse pathogen spectrum，indicating weak links in microbial control during the food distribution process. It is necessary to continue to strengthen the supervision of commercially available foods，persistently monitor the dynamic spectrum of pathogenic bacteria，and adjust prevention and control strategies in a timely manner. For high-risk food categories，stricter regulatory measures should be implemented to reduce the transmission risk of pathogens. Public health education must also be intensified to enhance consumers' awareness of preventing foodborne pathogens.

Key words: Food, Foodborne pathogenic bacteria, Clostridium perfringens, Food safety, Risk mornitoring, Salmonella