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Article(id=1153433636767522868, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241014002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1728835200000, receivedDateStr=2024-10-14, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929608765, onlineDateStr=2025-07-19, pubDate=1742832000000, pubDateStr=2025-03-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929608765, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929608765, creator=13701087609, updateTime=1752929608765, updator=13701087609, issue=Issue{id=1153433633999282214, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='6', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929608105, creator=13701087609, updateTime=1758086445549, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1175062977960096080, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1175062977960096081, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=91, endPage=98, ext={EN=ArticleExt(id=1153433637266645052, articleId=1153433636767522868, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Study on the contamination status of foodborne pathogenic microorganisms in Baotou City from 2016 to 2023, 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 investigate the contamination status and conduct a risk assessment of foodborne pathogens in food samples from Baotou City, Inner Mongolia, from 2016 to 2023. Methods According to the requirements of the Inner mongolia autonomous region food safety risk monitoring plan—Microbiological monitoring, food samples were collected from 10 counties and districts in Baotou City between 2016 and 2023. Detection of foodborne pathogens was performed following standard operating procedures. Results Over the 8-year period, a total of 1358 food samples from 17 major categories were collected, and 485 strains of pathogenic microorganisms belonging to 14 species were detected, with an overall detection rate of 26.58% (361/1358). Among the 11 categories of food samples with detected pathogens, meat and meat products, as well as aquatic products and their products, showed higher detection rates of 42.35% (227/536) and 47.78% (43/90), respectively. Food samples from sampling points such as farmers' markets and farming sites were heavily contaminated, with detection rates of 42.13% (75/178) and 61.22% (30/49), respectively. Among the pathogens, Vibrio alginolyticus and Campylobacter had higher detection rates of 40.00% (8/20) and 50.22% (113/225), respectively. The positive detection rate of monitored samples increased annually, rising from 1.05% (2/190) in 2016 to 50.00% (100/200) in 2023. Conclusion The contamination level of foodborne pathogens in meat and meat products, as well as aquatic products and their products, is relatively high in Baotou City. Sampling points such as farmers' markets pose a risk of causing foodborne diseases.

, correspAuthors=Zhi-Hong LIU, Jing-Xian PENG, 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=Qing-Ru YUN, Meng-Ting PANG, Ying-Bo XIE, Zhi-Hong LIU, Jing-Xian PENG), CN=ArticleExt(id=1153433638063562818, articleId=1153433636767522868, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=2016—2023年包头市食源性致病微生物污染状况研究, 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 调查2016—2023年内蒙古包头市食品中食源性致病菌的污染现状并对其进行风险评估。方法 依据《内蒙古自治区食品安全风险监测计划—微生物监测》要求, 于2016—2023年在包头市10个旗县区采集食品样本, 按照标准操作程序进行食源性致病菌检测。结果 8年共采集17个大类1358份食品样本, 检出14种485株致病微生物, 总检出率为26.58% (361/1358)。在11类检出致病微生物的食品样本中, 肉与肉制品、水产品及其制品的致病微生物检出率较高, 分别为42.35% (227/536)和47.78% (43/90)。农贸市场、种植养殖场等采样环节食品致病微生物污染严重, 检出率分别为42.13% (75/178)、61.22% (30/49)。其中溶藻弧菌、弯曲菌检出率较高, 分别为40.00% (8/20)、50.22% (113/225)。监测样本阳性检出率随年份增长逐年增高, 2016年阳性率为1.05% (2/190), 2023年达50.00% (100/200)。结论 包头市肉与肉制品、水产品及其制品受食源性致病菌污染程度较高, 农贸市场等采样环节存在引发食源性疾病的风险。

, correspAuthors=刘志红, 彭景贤, authorNote=null, correspAuthorsNote=
* 刘志红(1970—), 女, 主任检验师, 主要研究方向为理化检验。E-mail:
彭景贤(1971—), 女, 硕士, 主任检验师, 主要研究方向为微生物检验。E-mail:
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贠庆茹(1989—), 女, 硕士, 主管检验师, 主要研究方向为微生物检验。E-mail:

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贠庆茹(1989—), 女, 硕士, 主管检验师, 主要研究方向为微生物检验。E-mail:

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贠庆茹(1989—), 女, 硕士, 主管检验师, 主要研究方向为微生物检验。E-mail:

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Investigation and analysis of food poisoning caused by river Vibrio and Vibrio parahaemolyticus together[J]. 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Medicine Pest Control, 2018, 34(3): 228-230., articleTitle=Analysis for food diarrhea Escherichia coli pollution and medicine resistance, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1175697744917311717, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, xref=null, ext=[AuthorCompanyExt(id=1175697744929894630, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, companyId=1175697744917311717, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Baotou Center for Disease Control and Prevention, Baotou 014030, China), AuthorCompanyExt(id=1175697744938283239, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, companyId=1175697744917311717, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=包头市疾病预防控制中心, 包头 014030)])], figs=[ArticleFig(id=1175697746695696649, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=EN, label=Table 1, caption=

Distribution of foodborne pathogens in different food categories

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别 样品数 构成比/% 阳性样本数 阳性率/% P χ²
水产品及其制品 90 5.18 43 47.78 (43/90) <0.01 7.04
肉与肉制品 536 41.97 227 42.35 (227/536) 0.31 1.02
粮食制品 10 0.86 3 30.00 (3/10) 0.56 0.35
水果及其制品 20 0.86 6 30.00 (6/20) 0.86 0.03
餐饮食品 184 16.00 30 16.30 (30/184) 0.90 0.02
特殊食用食品 75 4.75 12 16.00 (12/75) 0.57 0.32
乳与乳制品 235 16.84 33 14.04 (33/235) 0.32 0.98
巧克力及其制品 10 0.87 1 10.00 (1/10) 0.67 0.18
坚果与籽类及其加工制品类 45 3.02 4 8.89 (4/45) 0.79 0.07
直饮水 15 1.30 1 6.67 (1/15) 0.79 0.07
蔬菜及其制品 20 1.73 1 5.00 (1/20) 0.79 0.07
饮料 10 0.86 0 0.00 0.32 1.00
焙烤及油炸类食品 16 1.38 0 0.00 0.32 1.00
豆制品 17 1.47 0 0.00 0.32 1.00
冷冻饮品 25 2.16 0 0.00 0.32 1.00
其他-布丁 10 0.86 0 0.00 0.32 1.00
调味品 40 3.45 0 0.00 0.32 1.00
合计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697746771194122, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=CN, label=表1, caption=

不同食品类别食源性致病菌分布情况

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别 样品数 构成比/% 阳性样本数 阳性率/% P χ²
水产品及其制品 90 5.18 43 47.78 (43/90) <0.01 7.04
肉与肉制品 536 41.97 227 42.35 (227/536) 0.31 1.02
粮食制品 10 0.86 3 30.00 (3/10) 0.56 0.35
水果及其制品 20 0.86 6 30.00 (6/20) 0.86 0.03
餐饮食品 184 16.00 30 16.30 (30/184) 0.90 0.02
特殊食用食品 75 4.75 12 16.00 (12/75) 0.57 0.32
乳与乳制品 235 16.84 33 14.04 (33/235) 0.32 0.98
巧克力及其制品 10 0.87 1 10.00 (1/10) 0.67 0.18
坚果与籽类及其加工制品类 45 3.02 4 8.89 (4/45) 0.79 0.07
直饮水 15 1.30 1 6.67 (1/15) 0.79 0.07
蔬菜及其制品 20 1.73 1 5.00 (1/20) 0.79 0.07
饮料 10 0.86 0 0.00 0.32 1.00
焙烤及油炸类食品 16 1.38 0 0.00 0.32 1.00
豆制品 17 1.47 0 0.00 0.32 1.00
冷冻饮品 25 2.16 0 0.00 0.32 1.00
其他-布丁 10 0.86 0 0.00 0.32 1.00
调味品 40 3.45 0 0.00 0.32 1.00
合计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697746859274507, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=EN, label=Table 2, caption=

Distribution of foodborne pathogens in different sampling stages

, figureFileSmall=null, figureFileBig=null, tableContent=
采样环节 样本数 构成比/% 阳性样本数 阳性率/% P χ²
种植养殖 49 3.61 30 61.22 (30/49) <0.001 21.99
农贸市场 178 13.11 75 42.13 (75/178) <0.001 16.14
路边摊位 61 4.49 25 40.98 (25/61) 0.03 4.76
便利店/零售店 317 23.34 129 40.69 (129/317) <0.001 23.81
网店 64 4.71 17 26.56 (17/64) 0.96 0.00
百货商场 82 6.04 16 19.51 (16/82) 0.22 1.55
超市 389 28.65 55 14.14 (55/389) 0.01 22.72
街头摊点 30 2.21 4 13.33 (4/30) 0.16 1.98
集体食堂 30 2.21 3 10.00 (3/30) 0.08 3.10
零售加工店 27 1.99 2 7.41 (2/27) 0.06 3.74
家庭/学校 14 1.03 1 7.14 (1/14) 0.15 1.99
饭店/酒店 61 4.49 4 6.56 (4/61) 0.00 9.20
快餐店/小吃店/餐饮店 40 2.95 0 0.00 0.04 10.63
学校周边商铺/批发市场 16 1.18 0 0.00 0.05 4.25
合计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697746959937804, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=CN, label=表2, caption=

不同采样环节样本中食源性致病菌分布情况

, figureFileSmall=null, figureFileBig=null, tableContent=
采样环节 样本数 构成比/% 阳性样本数 阳性率/% P χ²
种植养殖 49 3.61 30 61.22 (30/49) <0.001 21.99
农贸市场 178 13.11 75 42.13 (75/178) <0.001 16.14
路边摊位 61 4.49 25 40.98 (25/61) 0.03 4.76
便利店/零售店 317 23.34 129 40.69 (129/317) <0.001 23.81
网店 64 4.71 17 26.56 (17/64) 0.96 0.00
百货商场 82 6.04 16 19.51 (16/82) 0.22 1.55
超市 389 28.65 55 14.14 (55/389) 0.01 22.72
街头摊点 30 2.21 4 13.33 (4/30) 0.16 1.98
集体食堂 30 2.21 3 10.00 (3/30) 0.08 3.10
零售加工店 27 1.99 2 7.41 (2/27) 0.06 3.74
家庭/学校 14 1.03 1 7.14 (1/14) 0.15 1.99
饭店/酒店 61 4.49 4 6.56 (4/61) 0.00 9.20
快餐店/小吃店/餐饮店 40 2.95 0 0.00 0.04 10.63
学校周边商铺/批发市场 16 1.18 0 0.00 0.05 4.25
合计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697747035435277, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=EN, label=Table 3, caption=

Detection rates of foodborne pathogens in different years

, figureFileSmall=null, figureFileBig=null, tableContent=
年份/年 样本数 构成比/% 阳性样本数 阳性率/% P χ²
2016 190 13.99 2 1.05 (2/190) <0.001 39.05
2017 155 11.41 2 1.29 (2/155) <0.001 31.08
2018 145 10.68 21 14.48 (21/145) 0.04 4.17
2019 158 11.63 36 22.78 (36/158) 0.96 0.00
2020 140 10.31 37 26.43 (37/140) 0.34 0.94
2021 200 14.73 92 46.00 (92/200) <0.001 48.80
2022 170 12.52 71 41.76 (71/170) <0.001 27.92
2023 200 14.73 100 50.00 (100/200) <0.001 67.03
总计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697747119321358, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=CN, label=表3, caption=

不同年份食源性致病菌检出率

, figureFileSmall=null, figureFileBig=null, tableContent=
年份/年 样本数 构成比/% 阳性样本数 阳性率/% P χ²
2016 190 13.99 2 1.05 (2/190) <0.001 39.05
2017 155 11.41 2 1.29 (2/155) <0.001 31.08
2018 145 10.68 21 14.48 (21/145) 0.04 4.17
2019 158 11.63 36 22.78 (36/158) 0.96 0.00
2020 140 10.31 37 26.43 (37/140) 0.34 0.94
2021 200 14.73 92 46.00 (92/200) <0.001 48.80
2022 170 12.52 71 41.76 (71/170) <0.001 27.92
2023 200 14.73 100 50.00 (100/200) <0.001 67.03
总计 1358 100.00 361 26.58 (361/1358)
), ArticleFig(id=1175697747186430223, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=EN, label=Table 4, caption=

Detection rates of foodborne pathogens

, figureFileSmall=null, figureFileBig=null, tableContent=
检验项目 检验样次数 构成比/% 阳性菌株数 阳性率/% P χ²
弯曲菌 225 23.30 113 50.22 (113/225) <0.001 89.5
溶藻弧菌 20 1.65 8 40.00 (8/20) 0.007 7.2
霍乱弧菌 50 2.47 12 24.00 (12/50) <0.001 12.5
副溶血性弧菌 145 7.01 34 23.45 (34/145) 0.009 6.8
克罗诺杆菌属 30 1.24 6 20.00 (6/30) 0.18 1.8
卫生指示菌_霉菌 242 7.84 38 15.70 (38/242) 0.15 2.1
产气荚膜梭菌 292 9.07 44 15.07 (44/292) 0.03 5.0
致泻大肠埃希氏菌 560 16.08 78 13.93 (78/560) 0.11 2.5
卫生指示菌_肠杆菌科 95 1.65 8 8.42 (8/95) 0.59 0.3
沙门氏菌 1195 18.35 89 7.45 (89/1195) <0.001 26.0
蜡样芽孢杆菌 175 2.47 12 6.86 (12/175) 0.16 2.0
铜绿假单胞菌 25 0.21 1 4.00 (1/25) 0.53 0.4
金黄色葡萄球菌 747 4.95 24 3.21 (24/747) <0.001 20.5
单核细胞增生李斯特氏菌 972 3.71 18 1.85 (18/972) <0.001 45.0
合计 4773 100.00 485 10.16 (485/4773)
), ArticleFig(id=1175697747282899216, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=CN, label=表4, caption=

食源性致病菌检出率

, figureFileSmall=null, figureFileBig=null, tableContent=
检验项目 检验样次数 构成比/% 阳性菌株数 阳性率/% P χ²
弯曲菌 225 23.30 113 50.22 (113/225) <0.001 89.5
溶藻弧菌 20 1.65 8 40.00 (8/20) 0.007 7.2
霍乱弧菌 50 2.47 12 24.00 (12/50) <0.001 12.5
副溶血性弧菌 145 7.01 34 23.45 (34/145) 0.009 6.8
克罗诺杆菌属 30 1.24 6 20.00 (6/30) 0.18 1.8
卫生指示菌_霉菌 242 7.84 38 15.70 (38/242) 0.15 2.1
产气荚膜梭菌 292 9.07 44 15.07 (44/292) 0.03 5.0
致泻大肠埃希氏菌 560 16.08 78 13.93 (78/560) 0.11 2.5
卫生指示菌_肠杆菌科 95 1.65 8 8.42 (8/95) 0.59 0.3
沙门氏菌 1195 18.35 89 7.45 (89/1195) <0.001 26.0
蜡样芽孢杆菌 175 2.47 12 6.86 (12/175) 0.16 2.0
铜绿假单胞菌 25 0.21 1 4.00 (1/25) 0.53 0.4
金黄色葡萄球菌 747 4.95 24 3.21 (24/747) <0.001 20.5
单核细胞增生李斯特氏菌 972 3.71 18 1.85 (18/972) <0.001 45.0
合计 4773 100.00 485 10.16 (485/4773)
), ArticleFig(id=1175697747354202385, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=EN, label=Table 5, caption=

Distribution and genotyping of foodborne pathogens

, figureFileSmall=null, figureFileBig=null, tableContent=
检验项目 样品类别 采样环节 采样地区 包装类型 基因型
弯曲菌 肉与肉制品
-禽肉(113/113)		 零售店(48/113)
农贸市场(19/113)
路边摊位(17/113)
养殖环节(29/113)		 城市(84/113)
农村(29/113)		 散装(113/113) 结弯(49)
空弯(64)
溶藻弧菌 水产品及其制品(8/8) 零售店(2/8)
农贸市场(6/8)		 城市(6/8)
农村(2/8)		 散装(8/8)
霍乱弧菌 水产品及其制品(12/12) 农贸市场(9/12)
零售店(1/12)
超市(2/12)		 城市(12/12) 散装(12/12) ctxAB-
副溶血性弧菌 水产品及其制品(34/34) 农贸市场(20/34)
零售店(9/34)
超市(3/34)
路边摊位(2/34)		 城市(33/34)
农村(1/34)		 散装(34/34) tlh+, tdh-, trh-
克罗诺杆菌属 粮食制品(3/3) 零售店(4/6)
超市(2/6)		 城市(4/6)
农村(2/6)		 预包装(6/6)
霉菌 乳与乳制品(34/38)
坚果制品类(3/38)
巧克力制品(1/38)		 零售店(20/38)
百货商场(16/38)
超市(2/38)		 城市(34/38)
农村(4/38)		 散装(31/38)
预包装(7/38)
产气荚膜梭菌 餐饮食品(2/44)
肉与肉制品
-禽肉/畜肉(42/44)		 饭店酒店(2/44)
零售店(23/44)
路边摊位(4/44)
农贸市场(12/44)
养殖环节(3/44)		 城市(42/44)
农村(2/44)		 散装(44/44)
致泻大肠埃希氏菌 肉与肉制品-熟肉/
禽肉/畜肉(73/78)
水果及蔬菜制品(5/78)		 饭店酒店(2/78)
零售店(35/78)
超市路边摊(19/78)
农贸市场(13/78)
养殖环节(9/78)		 城市(60/78)
农村(18/78)		 散装(71/78)
预包装(7/78)		 EHEC (1/78)
EPEC (1/78)
EAEC (76/78)
肠杆菌科 特殊膳食用食品(6/8)
坚果与籽类食品(2/8)		 超市(8/8) 城市(8/8) 散装(2/8)
预包装(6/8)		 埃希氏菌属(5/8)
沙门氏菌 肉与肉制品-
熟肉/禽肉/畜肉(84/89)
餐饮食品(3/89)
水产品及其制品(2/89)		 零售店(34/89)
养殖环节(2/89)
超市路边摊(24/89)
农贸市场(28/89)
网店(1/89)		 城市(74/89)
农村(15/89)		 散装(84/89)
预包装(5/89)		 鼠伤寒;
里森;
肯塔基等
蜡样芽孢杆菌 餐饮食品(9/12)
特殊膳食用食品(3/12)
 集体食堂(2/12)
街头摊点(3/12)
零售网店(4/12)
超市(3/12)		 城市(9/12)
农村(3/12)		 散装(9/12)
预包装(3/12)
铜绿假单胞菌 直饮水(1/1) 家庭(1/1) 城市(1/1) 散装(1/1)
金黄色葡萄球菌 肉与肉制品
-预制/畜肉(13/24)
餐饮食品(8/24)
乳与乳制品(3/24)		 集体食堂(2/24)
零售店(8/24)
农贸市场(4/24)
超市(6/24)
网店(4/24)		 城市(16/24)
农村(8/24)		 散装(13/24)
预包装(11/24)
单核细胞增生李斯特氏菌 肉与肉制品
-预制肉/熟肉/
禽肉/畜肉(14/18)
餐饮食品(4/18)		 超市(14/18)
农贸市场(1/18)
养殖环节(1/18)
网店(2/18)		 城市(15/18)
农村(3/18)		 散装(6/18)
预包装(12/18)
), ArticleFig(id=1175697747433894162, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433636767522868, language=CN, label=表5, caption=

食源性致病菌分布及基因型

, figureFileSmall=null, figureFileBig=null, tableContent=
检验项目 样品类别 采样环节 采样地区 包装类型 基因型
弯曲菌 肉与肉制品
-禽肉(113/113)		 零售店(48/113)
农贸市场(19/113)
路边摊位(17/113)
养殖环节(29/113)		 城市(84/113)
农村(29/113)		 散装(113/113) 结弯(49)
空弯(64)
溶藻弧菌 水产品及其制品(8/8) 零售店(2/8)
农贸市场(6/8)		 城市(6/8)
农村(2/8)		 散装(8/8)
霍乱弧菌 水产品及其制品(12/12) 农贸市场(9/12)
零售店(1/12)
超市(2/12)		 城市(12/12) 散装(12/12) ctxAB-
副溶血性弧菌 水产品及其制品(34/34) 农贸市场(20/34)
零售店(9/34)
超市(3/34)
路边摊位(2/34)		 城市(33/34)
农村(1/34)		 散装(34/34) tlh+, tdh-, trh-
克罗诺杆菌属 粮食制品(3/3) 零售店(4/6)
超市(2/6)		 城市(4/6)
农村(2/6)		 预包装(6/6)
霉菌 乳与乳制品(34/38)
坚果制品类(3/38)
巧克力制品(1/38)		 零售店(20/38)
百货商场(16/38)
超市(2/38)		 城市(34/38)
农村(4/38)		 散装(31/38)
预包装(7/38)
产气荚膜梭菌 餐饮食品(2/44)
肉与肉制品
-禽肉/畜肉(42/44)		 饭店酒店(2/44)
零售店(23/44)
路边摊位(4/44)
农贸市场(12/44)
养殖环节(3/44)		 城市(42/44)
农村(2/44)		 散装(44/44)
致泻大肠埃希氏菌 肉与肉制品-熟肉/
禽肉/畜肉(73/78)
水果及蔬菜制品(5/78)		 饭店酒店(2/78)
零售店(35/78)
超市路边摊(19/78)
农贸市场(13/78)
养殖环节(9/78)		 城市(60/78)
农村(18/78)		 散装(71/78)
预包装(7/78)		 EHEC (1/78)
EPEC (1/78)
EAEC (76/78)
肠杆菌科 特殊膳食用食品(6/8)
坚果与籽类食品(2/8)		 超市(8/8) 城市(8/8) 散装(2/8)
预包装(6/8)		 埃希氏菌属(5/8)
沙门氏菌 肉与肉制品-
熟肉/禽肉/畜肉(84/89)
餐饮食品(3/89)
水产品及其制品(2/89)		 零售店(34/89)
养殖环节(2/89)
超市路边摊(24/89)
农贸市场(28/89)
网店(1/89)		 城市(74/89)
农村(15/89)		 散装(84/89)
预包装(5/89)		 鼠伤寒;
里森;
肯塔基等
蜡样芽孢杆菌 餐饮食品(9/12)
特殊膳食用食品(3/12)
 集体食堂(2/12)
街头摊点(3/12)
零售网店(4/12)
超市(3/12)		 城市(9/12)
农村(3/12)		 散装(9/12)
预包装(3/12)
铜绿假单胞菌 直饮水(1/1) 家庭(1/1) 城市(1/1) 散装(1/1)
金黄色葡萄球菌 肉与肉制品
-预制/畜肉(13/24)
餐饮食品(8/24)
乳与乳制品(3/24)		 集体食堂(2/24)
零售店(8/24)
农贸市场(4/24)
超市(6/24)
网店(4/24)		 城市(16/24)
农村(8/24)		 散装(13/24)
预包装(11/24)
单核细胞增生李斯特氏菌 肉与肉制品
-预制肉/熟肉/
禽肉/畜肉(14/18)
餐饮食品(4/18)		 超市(14/18)
农贸市场(1/18)
养殖环节(1/18)
网店(2/18)		 城市(15/18)
农村(3/18)		 散装(6/18)
预包装(12/18)
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2016—2023年包头市食源性致病微生物污染状况研究
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贠庆茹 , 庞梦婷 , 解英波 , 刘志红 * , 彭景贤 *
食品安全质量检测学报 | 本期专题：食品安全风险评估与风险监测 2025,16(6): 91-98
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食品安全质量检测学报 | 本期专题：食品安全风险评估与风险监测 2025, 16(6): 91-98
2016—2023年包头市食源性致病微生物污染状况研究
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贠庆茹 , 庞梦婷, 解英波, 刘志红* , 彭景贤*
作者信息
  • 包头市疾病预防控制中心, 包头 014030

    • 贠庆茹(1989—), 女, 硕士, 主管检验师, 主要研究方向为微生物检验。E-mail:

通讯作者:

* 刘志红(1970—), 女, 主任检验师, 主要研究方向为理化检验。E-mail:
彭景贤(1971—), 女, 硕士, 主任检验师, 主要研究方向为微生物检验。E-mail:
Study on the contamination status of foodborne pathogenic microorganisms in Baotou City from 2016 to 2023
Qing-Ru YUN , Meng-Ting PANG, Ying-Bo XIE, Zhi-Hong LIU* , Jing-Xian PENG*
Affiliations
  • Baotou Center for Disease Control and Prevention, Baotou 014030, China
出版时间: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014002
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摘要
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目的 调查2016—2023年内蒙古包头市食品中食源性致病菌的污染现状并对其进行风险评估。方法 依据《内蒙古自治区食品安全风险监测计划—微生物监测》要求, 于2016—2023年在包头市10个旗县区采集食品样本, 按照标准操作程序进行食源性致病菌检测。结果 8年共采集17个大类1358份食品样本, 检出14种485株致病微生物, 总检出率为26.58% (361/1358)。在11类检出致病微生物的食品样本中, 肉与肉制品、水产品及其制品的致病微生物检出率较高, 分别为42.35% (227/536)和47.78% (43/90)。农贸市场、种植养殖场等采样环节食品致病微生物污染严重, 检出率分别为42.13% (75/178)、61.22% (30/49)。其中溶藻弧菌、弯曲菌检出率较高, 分别为40.00% (8/20)、50.22% (113/225)。监测样本阳性检出率随年份增长逐年增高, 2016年阳性率为1.05% (2/190), 2023年达50.00% (100/200)。结论 包头市肉与肉制品、水产品及其制品受食源性致病菌污染程度较高, 农贸市场等采样环节存在引发食源性疾病的风险。

食源性致病菌  /  食品安全  /  肉与肉制品  /  水产品及其制品

Objective To investigate the contamination status and conduct a risk assessment of foodborne pathogens in food samples from Baotou City, Inner Mongolia, from 2016 to 2023. Methods According to the requirements of the Inner mongolia autonomous region food safety risk monitoring plan—Microbiological monitoring, food samples were collected from 10 counties and districts in Baotou City between 2016 and 2023. Detection of foodborne pathogens was performed following standard operating procedures. Results Over the 8-year period, a total of 1358 food samples from 17 major categories were collected, and 485 strains of pathogenic microorganisms belonging to 14 species were detected, with an overall detection rate of 26.58% (361/1358). Among the 11 categories of food samples with detected pathogens, meat and meat products, as well as aquatic products and their products, showed higher detection rates of 42.35% (227/536) and 47.78% (43/90), respectively. Food samples from sampling points such as farmers' markets and farming sites were heavily contaminated, with detection rates of 42.13% (75/178) and 61.22% (30/49), respectively. Among the pathogens, Vibrio alginolyticus and Campylobacter had higher detection rates of 40.00% (8/20) and 50.22% (113/225), respectively. The positive detection rate of monitored samples increased annually, rising from 1.05% (2/190) in 2016 to 50.00% (100/200) in 2023. Conclusion The contamination level of foodborne pathogens in meat and meat products, as well as aquatic products and their products, is relatively high in Baotou City. Sampling points such as farmers' markets pose a risk of causing foodborne diseases.

foodborne pathogens  /  food safety  /  meat and meat products  /  aquatic products and their products
贠庆茹, 庞梦婷, 解英波, 刘志红, 彭景贤. 2016—2023年包头市食源性致病微生物污染状况研究. 食品安全质量检测学报, 2025 , 16 (6) : 91 -98 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014002
Qing-Ru YUN, Meng-Ting PANG, Ying-Bo XIE, Zhi-Hong LIU, Jing-Xian PENG. Study on the contamination status of foodborne pathogenic microorganisms in Baotou City from 2016 to 2023[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 91 -98 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014002
正文
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0 引言
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食源性疾病是全球关注的公共卫生问题之一, 过去的10年里我国共报告1万多起食源性疾病疫情, 病死率相比较其他疾病较高[1-2]。食品中的致病微生物污染是引发食源性疾病的首要原因, 沙门氏菌、弯曲菌、致泻大肠埃希氏菌等属于较常见的致病微生物, 这些往往会引发一些严重的疾病[3]。随着市场流通中食品种类的日益多样化, 食品在生产、流通、销售等各个环节均存在被致病微生物污染的风险, 食用后可能导致食源性疾病的发生, 近些年各地区根据微生物监测要求, 采集不同种类的食品样本进行区域性食品安全监测工作, 深入研究致病微生物分布情况, 统计发现, 在肉与肉制品中分布大量的沙门氏菌、弯曲菌等, 水产品及其制品易污染弧菌, 乳与乳制品中含有霉菌等污染物, 尤其值得注意的是, 在当今市场发展势头良好的餐饮食品预制菜中极易检出致病微生物, 因此食品安全问题已成为公共卫生问题[4-5]。
为深入了解内蒙古包头市食品中的致病微生物污染状况, 本研究采用食品安全快速检测相关技术[6], 本研究对2016—2023年内采集的各个环节食品样本中致病微生物污染情况进行分析, 有效识别并量化食品中的潜在致病微生物, 以明确食源性疾病可能存在的隐患和流行趋势, 并探究相关影响因素, 为预防食源性疾病的发生提供科学依据。
1 材料与方法
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1.1 样品采集
根据《国家食品安全风险监测方案》要求, 采集覆盖包头市10个旗县区的食品样本。餐饮服务环节、流通环节及其他环节, 各环节采集数量不等。2016—2023年包头市共采集17个大类1358份食品样本, 包含餐饮食品、粮食制品、肉与肉制品、乳与乳制品、水产品及其制品等食品类别。
1.2 仪器与试剂
VITEK2 COMPACT全自动微生物鉴定仪(法国梅里埃公司); CFX96多重核酸聚合酶链式反应‌(polymerase chain reaction, PCR)检测系统仪(美国伯乐公司); KBF115恒温恒湿培养箱(德国宾德公司); SH smart基质辅助激光解吸电离飞行时间质谱仪(matrix-assisted laser desorption/ionization time of flight mass spectrometry, MADLI-TOFMS)(德国布鲁克公司); MLS-3751L-PC高压蒸汽灭菌器(日本松下公司)。
缓冲蛋白胨水培养基、平板计数琼脂培养基、VRBA琼脂(广东环凯生物科技有限公司)。
1.3 实验方法
根据《内蒙古自治区食品中微生物及其致病因子监测工作手册》方案中相对应的GB 4789—2016《食品安全国家标准 食品微生物学检验》系列标准中的方法检测实验中涉及的菌种。采用《常见细菌系统鉴定手册》中生化方法分离出可疑菌落, 通过全自动微生物鉴定系统进行鉴定菌种。
根据监测任务要求, 2016—2023年在包头市监测的食源性致病菌项目包括致泻大肠埃希氏菌、溶藻弧菌、金黄色葡萄球菌、沙门氏菌、单增李斯特氏菌、产气荚膜梭菌、霍乱弧菌、弯曲菌等14种。
1.4 数据处理
采用Excel 2010和SPSS 22.0软件对检测数据进行统计分析。计数资料采用卡方检验, 检验水准为α=0.05, 所有统计检验均为双侧检验, P<0.05为具有统计学差异。
2 结果与分析
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2.1 不同食品类别采样数及致病微生物检出率
2016—2023年, 本研究对内蒙古包头市的食品开展了监测。共采集涵盖17个大类的1358份食品样本, 经严格检测, 在所有食品样本中总计检出485株食源性致病菌, 其总检出率为26.58% (361/1358)。这些食源性致病菌主要分布在餐饮食品、粮食制品、肉与肉制品、乳与乳制品等11类食品中。不同食品类别中食源性致病菌检出率见表1。具体而言, 不同食品类别的食源性致病菌检出率存在显著差异。其中, 水产品及其制品的食源性致病菌检出率居于首位为47.78% (43/90), 应引起高度关注。其次肉与肉制品的食源性致病菌检出率为42.35% (227/536), 该类食品在日常消费中占有较大比重, 其较高的检出率提示可能存在较大的食品安全风险。
2.2 不同采样环节采样数及致病微生物的检出率
食品中的致病微生物可能来源于生产、运输、储藏、销售等不同环节, 因此本研究监测涵盖4类14个采样环节的样本, 具体包括餐饮服务环节、流通环节、种植养殖环节、家庭学校环节。不同采样环节中食源性致病菌检出率见表2。通过对1358个样本的检测, 发现总体阳性率为26.58% (361/1358)。其中, 种植养殖环节、农贸市场、路边摊位和便利店/零售店阳性率较高, 分别为61.22% (30/49)、42.13% (75/178)、40.98% (25/61)和40.69% (129/317), 表明这些环节存在较高的食源性致病菌污染风险。相反, 快餐店/小吃店/餐饮店和学校周边小商铺未检出食源性致病菌, 显示出较低的污染风险。统计分析显示, 多个环节的阳性率与总体存在显著差异(P<0.05), 提示这些环节需加强食品安全监管。
2.3 不同年份食源性致病菌分布情况
本研究分析了2016—2023年间不同年份食源性致病菌的检出率。结果如表3所示, 2016—2017年阳性率较低, 分别为1.05% (2/190)和1.29% (2/155), 2018年阳性率显著上升至14.48% (21/145), 2019年进一步上升至22.78% (36/158), 2020年、2021年阳性率均呈上升趋势, 为26.43% (37/140)和46.00% (92/200), 2022年略有下降至41.76% (71/170), 2023年升至最高, 为50.00% (100/200)。整体阳性率呈上升趋势, 2016—2017年与2023年相比, 阳性率显著增加(P<0.001)。χ²检验显示, 各年份阳性率差异显著。研究结果提示, 食源性致病菌污染问题逐渐加剧, 需加强食品安全监管力度, 特别是2023年, 需重点关注食品生产、加工和销售环节的卫生状况, 以降低食源性疾病风险。
2.4 食源性致病菌菌株检出及分布情况
本研究共进行4773样次的食源性致病菌检测, 共检出485株阳性菌。结果显示见表4, 弯曲菌阳性率最高, 为50.22% (113/225), 其次为弧菌, 溶藻弧菌、霍乱弧菌和副溶血性弧菌阳性率为40.00% (8/20)、24.00% (12/50)和23.45% (34/145)。而克罗诺杆菌属、产气荚膜梭菌和致泻大肠埃希氏菌阳性率相对较低, 分别为20.00% (6/30)、15.07% (44/292)和13.93% (78/560)。卫生指示菌中, 霉菌阳性率为15.70% (38/242), 肠杆菌科阳性率为8.42% (8/95)。沙门氏菌阳性率为7.45% (89/1195), 蜡样芽孢杆菌、铜绿假单胞菌、金黄色葡萄球菌和单核细胞增生李斯特氏菌阳性率均低于7%。弯曲菌和弧菌是主要的食源性致病菌, 需加强食品生产和加工环节的卫生管理, 以降低食源性疾病的风险。
对食源性致病菌的分布及基因型进行了系统分析。结果如表5所示, 弯曲菌主要存在于肉与肉制品中, 城市地区的零售店和农贸市场是主要采样环节, 基因型包括结弯和空弯。弧菌主要源自水产品及其制品, 且均在农贸市场有较高的检出率。克罗诺杆菌属则局限于粮食制品中, 主要在城市地区的零售店销售。致泻大肠埃希氏菌广泛分布于肉与肉制品和水果蔬菜制品中, 具有多种基因型, 如EHEC、EPEC和EAEC。沙门氏菌则在肉与肉制品中检出率最高, 此外, 蜡样芽孢杆菌、铜绿假单胞菌、金黄色葡萄球菌和单核细胞增生李斯特氏菌也有检出, 但分布相对集中。
3 讨论与结论
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本研究针对内蒙古包头市2016—2023年间的食品样本进行了食源性致病菌的监测与分析。在1358份食品样本中, 食源性致病菌的总检出率为26.58% (361/1358)。其中水产品及其制品的检出率最高为47.78% (43/90), 与扬州市等监测结果相类似[7-8], 肉与肉制品的检出率为42.35% (227/536), 与相关文献报道一致[9-11], 因此水产品及其制品和肉与肉制品已成为消费者重点关注的公共卫生问题, 尤其是肉类食品引起的食源性疾病暴发事件占比较高, 提示这两类食品可能存在较大的食品安全风险[12-14]。其他9类产品中亦发现了阳性菌株, 餐饮食品中检测出蜡样芽胞杆菌、粮食制品中检测出克罗诺杆菌、直饮水中检测出铜绿假单胞菌等[15-19], 提示以上食品样本类别均需引起关注。
不同采样环节中, 种植养殖环节、农贸市场、路边摊位和便利店/零售店阳性率较高, 与相关调查研究的结果相似[13,20]。这一方面可能与各环节销售经营环境较差、销售摊位食品大多为未包装存放, 发生交叉污染的可能性较大等因素有关[21]。另一方面种植养殖环节是供应链的起始环节, 动物内源性携带、病死动物的处理、养殖场卫生、人员的规范操作都是影响食品的风险因素[22]。值得注意的是, 本次调查结果显示, 网店的食源性致病菌检出率高达26.56% (17/64), 作为新兴的食品销售环节, 在给消费者带来便利的同时也存在监管不严、无证经营及卫生环境差等问题, 因而建议食品安全监管部门规范储存和销售, 强化关键环节的控制, 以降低发生食源性疾病风险[23]。
从年度变化来看, 食源性致病菌的检出率基本上呈上升趋势, 特别是2021年阳性率显著增加, 推其原因一方面与本市检测技术水平的提升有关, 近几年我市增加了二代测序技术、飞行时间质谱等菌种鉴定的先进手段[24-25], 保证了样品的快速准确地检测。另一方面是食品安全风险在逐年提高, 尤其是肉与肉制品与水产品及其制品的致病风险持续增强, 这些风险可能与季节的变化引起气候变化影响致病微生物的生长繁殖有关[26], 同时与工作人员不注重技术操作而导致致病微生物频发亦相关, 建议相关的企业或人员应按照国家标准相关规定, 严格遵守卫生操作规范, 同时提醒社会公众人们尽量选择正规且可以溯源的超市及商场进行购买。
在4773样次的食源性致病菌检测中检出485株阳性菌, 其中, 弯曲菌和弧菌的阳性率较高, 表明这两种病原体可能是该地区食源性疾病的主要病因, 弯曲菌是革兰阴性微需氧菌, 主要经由粪-口途径传播, 感染率位居欧美等发达国家食源性细菌疾病的首位, 本次分析统计发现, 弯曲菌广泛分布在流通环节中肉与肉制品中的禽肉制品, 基因型多样, 与之前相关报道内容相符[27-29]。分析发现弧菌主要分布在城市地区的农贸市场销售的散装水产品及其制品中[30], 其是水产品食物中毒的主要病原菌, 可通过生食水产品时经胃肠道黏膜而感染, 摄食未经过高温加工或存储不当的水产品极易出现食物中毒[31-34]。此外本次统计发现霉菌阳性率较高, 乳制品中霉菌的污染状况不容乐观[35], 一方面由于地区乳制品的生产行业泛滥, 另一方面可能是乳制品的手工制作和批量生产等都缺乏相关规定, 管理不当所致。采用传统增菌分离培养、生化试验与PCR确认试验相结合的方法检出的致泻大肠埃希氏菌、沙门氏菌等存在不同菌株的基因型多样, 致泻大肠埃希氏菌包括EHEC、EPEC和EAEC[36], 沙门氏菌包括鼠伤寒、里森、肯塔基等, 这可能与它们的宿主适应性和环境变异有关。
1358份食品样本中致病微生物的检出率较高, 包括常见的致病微生物沙门氏菌、致泻大肠埃希氏菌等, 产气荚膜梭菌、单核细胞增生李斯特氏菌等亦有检出, 对检出的菌毒株进行风险评估研究发现, 致病微生物包含革兰氏阳性及阴性菌株, 广泛分布于大自然中, 主要由食用被污染的食物和水引起。有些菌种具有传染性, 传播途径大部分通过消化系统, 人类对大部分菌种易感。检出的14种致病微生物在环境中生存稳定, 均有致病性, 常会引起严重的疾病。目前由于抗生素滥用等原因, 很多菌毒株具有抗性, 对药物不敏感。通过此次调查研究, 进一步了解致病微生物感染性因子的种类、来源及危害, 对其危险发生的概率进行评估发现, 大部分致病微生物不属于高致病性病原微生物, 危害程度为第3类, 危害度等级为Ⅱ级。通过连续8年对包头市的食品样本进行了食源性致病菌的监测, 种植养殖环节、农贸市场、路边摊位和便利店/零售店阳性率较高, 是主要的风险点。同时要重视肉与肉制品中的弯曲菌, 水产品及其制品中弧菌的污染, 粮食制品中的克罗诺杆菌的污染情况, 建立风险评估制度及预防措施, 减少致病微生物的污染, 并设置应急预案。同时, 加强对社会公众的宣传引导, 避免食品中病原微生物的污染爆发。
综上所述, 食源性致病菌的分布在不同食品类别、采样环节和地区之间存在显著差异。本研究的实验结果揭示了其分布特征, 并分析了菌株的基因型多样性。研究结果可为食品安全监管和风险评估提供科学依据, 建议进一步加强对水产品及其制品、肉与肉制品的监管力度, 特别是城市地区的农贸市场和零售店, 同时关注年度检出率的变化趋势, 重点关注占比较大的阳性菌株, 及时发现相关趋势, 采取针对性的预防和控制措施, 保障公众舌尖上的安全。
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2025年第16卷第6期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014002
  • 接收时间：2024-10-14
  • 首发时间：2025-07-19
  • 出版时间：2025-03-25
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  • 收稿日期：2024-10-14
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    包头市疾病预防控制中心, 包头 014030

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* 刘志红(1970—), 女, 主任检验师, 主要研究方向为理化检验。E-mail:
彭景贤(1971—), 女, 硕士, 主任检验师, 主要研究方向为微生物检验。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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