Article(id=1152687439698113140, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241129002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1732809600000, receivedDateStr=2024-11-29, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751701520, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751701520, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751701520, creator=13701087609, updateTime=1752751701520, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator=13701087609, updateTime=1756708585928, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=138, endPage=143, ext={EN=ArticleExt(id=1152687440180458106, articleId=1152687439698113140, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Research on current situation and risk assessment of foodborne pathogens contamination in meat and meat products in Yantai City, columnId=1151923892655846010, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Safety Risk Assessment and Risk Monitoring, runingTitle=null, highlight=null, articleAbstract=
Objective To analyze the status of foodborne pathogenic bacteria contamination in meat and meat products in Yantai City, Shandong Province from 2020 to 2023, and understand the safety of related food in the city. Methods According to national food safety standard Food microbiological examination GB 4789 series standards and the requirements of Shandong food pollutants and harmful factors risk monitoring manual, 6 kinds of foodborne pathogens were detected from meat and meat products, including Salmonella, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter, Diarrheagenic Escherichia coli and Staphylococcus aureus. Results The 5 kinds of foodborne pathogens and 46 positive strains were detected in 363 samples, with the total detection rate of 12.67%. The highest detection rate was Salmonella (10.48%), followed by Campylobacter (1.97%) and Staphylococcus aureus (1.33%), and no Diarrheagenic Escherichia coli was detected. Among the 4 types of samples, the highest detection rate was in raw poultry meat (26.67%) and the lowest was in cooked meat products (2.35%). The detection rate of Salmonella in prepared meat products reached 20.00%. The detection rates of pathogenic bacteria in the samples collected by farmers’ markets and online stores were relatively high (19.53%, 22.22%). Salmonella had the highest probability of causing illness in the third quarter. Conclusion Meat and meat products in Yantai City are contaminated by foodborne pathogens to various degrees, so it is necessary to focus on raw poultry meat and bulk prepared meat products, especially those originating from farmers’ markets and online stores, and it is important to strengthen the relevant circulation supervision, enhance food safety awareness and take measures to reduce the risk of cross-contamination during the sale of bulk meat products, so as to ensure food safety for consumers.
, correspAuthors=Wen-Juan LIU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Li-Li XING, Yun-Long TIAN, Jian YANG, Xin-Yu ZHANG, Yan SONG, Yan LI, Wen-Juan LIU), CN=ArticleExt(id=1152687445284926149, articleId=1152687439698113140, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=烟台市肉与肉制品中食源性致病菌污染现状及风险评价, columnId=1152687438456603210, journalTitle=食品安全质量检测学报, columnName=本期专题：食品安全风险评估与风险监测, runingTitle=null, highlight=null, articleAbstract=
目的 分析2020—2023年山东省烟台市肉与肉制品中食源性致病菌污染状况, 了解该市相关食品的安全情况。方法 依据食品安全国家标准食品微生物学检验GB 4789系列标准和《山东省食品污染物和有害因素风险监测工作手册》要求, 对采集的肉与肉制品开展沙门氏菌、单核细胞增生李斯特菌、小肠结肠炎耶尔森菌、弯曲菌、致泻大肠埃希氏菌和金黄色葡萄球菌6种食源性致病菌的检测。结果 363份市售肉与肉制品中检出5种致病菌, 阳性菌株46株, 总体检出率12.67%。检出率最高的是沙门氏菌(10.48%), 其次为弯曲菌(1.97%)和金黄色葡萄球菌(1.33%), 未检出致泻大肠埃希氏菌。4种样本中致病菌检出率最高的是生禽肉(26.67%), 最低的是熟肉制品(2.35%)。调理肉制品中沙门氏菌检出率达20.00%。来自于农贸市场和网店的样本致病菌检出率较高(19.53%、22.22%)。第三季度沙门氏菌致病概率最高。结论 烟台市肉与肉制品存在不同程度食源性致病菌污染, 需重点关注生禽肉和散装调理肉制品, 尤其是来源于农贸市场和网店的产品, 必须加强相关的流通监管, 提升食品安全意识, 并采取措施减少散装肉制品在销售过程中的交叉污染风险, 以确保消费者的食品安全。
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邢莉丽(1983—), 女, 硕士, 主管技师, 主要研究方向为食品微生物检验。E-mail: 124402734@qq.com
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邢莉丽(1983—), 女, 硕士, 主管技师, 主要研究方向为食品微生物检验。E-mail: 124402734@qq.com
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2024(15): 86-88., articleTitle=Problems and countermeasures of food safety regulation and legal system of online shopping, refAbstract=null)], funds=[Fund(id=1169272574367248534, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, awardId=SDWS2024095, language=CN, fundingSource=山东省学校卫生协会项目(SDWS2024095), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1169272570701426780, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, xref=null, ext=[AuthorCompanyExt(id=1169272570709815389, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, companyId=1169272570701426780, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Yantai Center for Disease Control and Prevention, Yantai 264003, China), AuthorCompanyExt(id=1169272570718203998, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, companyId=1169272570701426780, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=烟台市疾病预防控制中心, 烟台 264003)])], figs=[ArticleFig(id=1169272573276729484, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=EN, label=Fig.1, caption=
Simulated results of the probability of Salmonella morbidity for single eating of meat and meat products, figureFileSmall=c5yXNlkH9g8Chcf6sy3nhA==, figureFileBig=VN1MP4EfaIdNgnuFWnG3nQ==, tableContent=null), ArticleFig(id=1169272573322866829, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=CN, label=图1, caption=
平均每摄入1份肉与肉制品导致沙门氏菌发病概率模拟结果, figureFileSmall=c5yXNlkH9g8Chcf6sy3nhA==, figureFileBig=VN1MP4EfaIdNgnuFWnG3nQ==, tableContent=null), ArticleFig(id=1169272573486444686, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=EN, label=Table 1, caption=
Detection of various foodborne pathogens
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| 致病菌种类 | 样本数/份 | 检出数/份 | 检出率/% |
| 沙门氏菌 | 353 | 37 | 10.48 |
| 单核细胞增生李斯特菌 | 321 | 2 | 0.62 |
| 小肠结肠炎耶尔森菌 | 276 | 1 | 0.36 |
| 弯曲菌 | 254 | 5 | 1.97 |
| 致泻大肠埃希氏菌 | 112 | 0 | 0 |
| 金黄色葡萄球菌 | 75 | 1 | 1.33 |
), ArticleFig(id=1169272573645828239, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=CN, label=表1, caption=
各种食源性致病菌检出情况
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| 致病菌种类 | 样本数/份 | 检出数/份 | 检出率/% |
| 沙门氏菌 | 353 | 37 | 10.48 |
| 单核细胞增生李斯特菌 | 321 | 2 | 0.62 |
| 小肠结肠炎耶尔森菌 | 276 | 1 | 0.36 |
| 弯曲菌 | 254 | 5 | 1.97 |
| 致泻大肠埃希氏菌 | 112 | 0 | 0 |
| 金黄色葡萄球菌 | 75 | 1 | 1.33 |
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Detection of pathogenic bacteria in different types of meat and meat products
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| 样本种类 | 沙门氏菌 | 单核细胞增生李斯特菌 | 小肠结肠炎耶尔森菌 | 弯曲菌 | 金黄色葡萄球菌 | 合计 |
| 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% |
| 生畜肉 | 23/188 | 12.23 | 1/156 | 0.64 | 0/156 | 0 | 0/144 | 0 | － | － | 24/188 | 12.77 |
| 生禽肉 | 9/60 | 15.00 | 1/60 | 1.67 | 1/60 | 1.67 | 5/60 | 8.33 | － | － | 16/60 | 26.67 |
| 调理肉制品 | 4/20 | 20.00 | 0/20 | 0 | 0/20 | 0 | － | － | 0/30 | 0 | 4/30 | 13.33 |
| 熟肉制品 | 1/85 | 1.18 | 0/85 | 0 | 0/40 | 0 | 0/50 | 0 | 1/45 | 2.22 | 2/85 | 2.35 |
| 合计 | 37/353 | 10.48 | 2/321 | 0.62 | 1/276 | 0.36 | 5/254 | 1.97 | 1/75 | 1.33 | 46/363 | 12.67 |
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不同种类肉与肉制品中致病菌检出情况
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| 样本种类 | 沙门氏菌 | 单核细胞增生李斯特菌 | 小肠结肠炎耶尔森菌 | 弯曲菌 | 金黄色葡萄球菌 | 合计 |
| 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% | 检出情况 | 检出率
/% |
| 生畜肉 | 23/188 | 12.23 | 1/156 | 0.64 | 0/156 | 0 | 0/144 | 0 | － | － | 24/188 | 12.77 |
| 生禽肉 | 9/60 | 15.00 | 1/60 | 1.67 | 1/60 | 1.67 | 5/60 | 8.33 | － | － | 16/60 | 26.67 |
| 调理肉制品 | 4/20 | 20.00 | 0/20 | 0 | 0/20 | 0 | － | － | 0/30 | 0 | 4/30 | 13.33 |
| 熟肉制品 | 1/85 | 1.18 | 0/85 | 0 | 0/40 | 0 | 0/50 | 0 | 1/45 | 2.22 | 2/85 | 2.35 |
| 合计 | 37/353 | 10.48 | 2/321 | 0.62 | 1/276 | 0.36 | 5/254 | 1.97 | 1/75 | 1.33 | 46/363 | 12.67 |
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Detection of pathogenic bacteria in meat and meat products from different sources
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| 采样地点 | 生畜肉 | 生禽肉 | 调理肉制品 | 熟肉制品 | 合计 |
| 检出情况 | 检出率/% | 检出情况 | 检出情况
% | 检出情况 | 检出情况
/% | 检出情况 | 检出率/% | 检出情况 | 检出率/% |
| 超市 | 5/92 | 5.43 | 3/23 | 13.04 | 3/10 | 30.00 | 0/24 | 0 | 11/149 | 7.38 |
| 农贸市场 | 16/70 | 22.86 | 7/24 | 29.17 | 2/10 | 20.00 | 0/24 | 0 | 25/128 | 19.53 |
| 便利店/零售店 | 1/18 | 5.56 | 3/5 | 60.00 | 0/4 | 0 | 0/16 | 0 | 4/43 | 9.30 |
| 网店 | 0/5 | 0 | 1/2 | 50.00 | 1/2 | 50.00 | － | － | 2/9 | 22.22 |
| 饭店/酒店 | 0/1 | 0 | 1/4 | 25.00 | 0/4 | 0 | 1/16 | 6.25 | 2/25 | 8.00 |
| 其他 | 1/2 | 50.00 | 0/2 | 0 | － | － | 1/5 | 20.00 | 2/9 | 22.22 |
| 合计 | 23/188 | 12.23 | 15/60 | 25.00 | 6/30 | 20.00 | 2/85 | 2.35 | 46/363 | 12.67 |
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不同来源肉与肉制品中致病菌检出情况
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| 采样地点 | 生畜肉 | 生禽肉 | 调理肉制品 | 熟肉制品 | 合计 |
| 检出情况 | 检出率/% | 检出情况 | 检出情况
% | 检出情况 | 检出情况
/% | 检出情况 | 检出率/% | 检出情况 | 检出率/% |
| 超市 | 5/92 | 5.43 | 3/23 | 13.04 | 3/10 | 30.00 | 0/24 | 0 | 11/149 | 7.38 |
| 农贸市场 | 16/70 | 22.86 | 7/24 | 29.17 | 2/10 | 20.00 | 0/24 | 0 | 25/128 | 19.53 |
| 便利店/零售店 | 1/18 | 5.56 | 3/5 | 60.00 | 0/4 | 0 | 0/16 | 0 | 4/43 | 9.30 |
| 网店 | 0/5 | 0 | 1/2 | 50.00 | 1/2 | 50.00 | － | － | 2/9 | 22.22 |
| 饭店/酒店 | 0/1 | 0 | 1/4 | 25.00 | 0/4 | 0 | 1/16 | 6.25 | 2/25 | 8.00 |
| 其他 | 1/2 | 50.00 | 0/2 | 0 | － | － | 1/5 | 20.00 | 2/9 | 22.22 |
| 合计 | 23/188 | 12.23 | 15/60 | 25.00 | 6/30 | 20.00 | 2/85 | 2.35 | 46/363 | 12.67 |
), ArticleFig(id=1169272574161727636, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=EN, label=Table 4, caption=
Detection of pathogenic bacteria in meat and meat products of different packaging types
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| 包装类型 | 生畜肉 | 生禽肉 | 调理肉制品 | 熟肉制品 | 合计 |
| 检出情况 | 检出率/% | 检出情况 | 检出率/% | 检出情况 | 检出情况/% | 检出情况 | 检出率/% | 检出情况 | 检出率/% |
| 散装 | 19/175 | 10.86 | 13/57 | 22.81 | 3/11 | 27.27 | 1/23 | 4.35 | 36/266 | 13.53 |
| 预包装 | 4/13 | 30.77 | 2/3 | 66.67 | 3/19 | 15.79 | 1/62 | 1.61 | 10/97 | 10.31 |
| 合计 | 23/188 | 14.11 | 15/60 | 14.56 | 6/30 | 14.29 | 2/55 | 3.64 | 46/363 | 12.67 |
), ArticleFig(id=1169272574237225109, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687439698113140, language=CN, label=表4, caption=
不同包装类型肉与肉制品中致病菌检出情况
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| 包装类型 | 生畜肉 | 生禽肉 | 调理肉制品 | 熟肉制品 | 合计 |
| 检出情况 | 检出率/% | 检出情况 | 检出率/% | 检出情况 | 检出情况/% | 检出情况 | 检出率/% | 检出情况 | 检出率/% |
| 散装 | 19/175 | 10.86 | 13/57 | 22.81 | 3/11 | 27.27 | 1/23 | 4.35 | 36/266 | 13.53 |
| 预包装 | 4/13 | 30.77 | 2/3 | 66.67 | 3/19 | 15.79 | 1/62 | 1.61 | 10/97 | 10.31 |
| 合计 | 23/188 | 14.11 | 15/60 | 14.56 | 6/30 | 14.29 | 2/55 | 3.64 | 46/363 | 12.67 |
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