Analysis on contamination status of foodborne pathogenic bacteria in 14 types of commercially available foods in Cangzhou City from 2014 to 2023

Abstract

Abstract: Objective To understand the contamination status of foodborne pathogenic bacteria in commercially available foods from 2014 to 2023,provide data support for food risk assessment and effective regulation. Methods In accordance with the "Work Program for the Implementation of National Food Safety Risk Monitoring Plan in Hebei Province",2 491 food samples of 14 categories were collected in Cangzhou City from 2014 to 2023,and 17 types of foodborne pathogens were detected,including Listeria monocytogenes,Vibrio parahaemolyticus,Staphylococcus aureus,Bacillus cereus,Salmonella and Pseudomonas aeruginosa, and the data were statistically analyzed. Results A total of 408 positive strains were detected in 2 491 samples tested from 2014 to 2023,with a detection rate of 12.66%. The detection rate was the highest in 2016（32.63%） and the lowest in 2020（4.07%）. The highest detection rate of pathogenic bacteria was Pseudomonas aeruginosa（21.43%） and the lowest was Vibrio traumaticus（0.86%）. There was statistically significant difference in the detection rate among different years（χ²=139.512,P<0.05）. Vibrio parahaemolyticus was the most seriously contaminated in 2017 among the 10 years,with 41.56%. The difference in the detection rates of Vibrio parahaemolyticus was statistically significant among different years（χ²=42.561,P<0.05）. Among 14 types of food,the detection rate of Vibrio parahaemolyticus was the highest in aquatic products and their products（19.22%）. The farmers' markets had the most severe contamination among the five sampling locations,with 20.24%. The difference in the detection rate was statistically significant among various sampling locations（χ²=15.267,P<0.05）. Conclusion There is contamination of foodborne pathogenic bacteria in commercially available foods in Cangzhou City of Hebei Province,and the health supervision department should strengthen supervision efforts to reduce the occurrence of foodborne diseases and ensure people's food safety.

Key words: Foodborne pathogenic bacteria, Commercially available food, Food contamination

CLC Number:

R155.3

ZHAO Lingling, ZHENG Shaohui, ZHANG Rui, GUO Xiaoyue, LU Junrong, WANG Chundong. Analysis on contamination status of foodborne pathogenic bacteria in 14 types of commercially available foods in Cangzhou City from 2014 to 2023. [J]OCCUPATION AND HEALTH, 2025, 41(3): 345-350.

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