To understand the distribution characteristics of microorganisms and their pathogenic factors in commercially available foods in Wuxi City from 2012 to 2024.

According to the requirements of the Wuxi food safety risk monitoring work plan for each year, randomly select food products sold in Wuxi for testing, and used the methods recommended in the provincial work manual for each year to inspect the samples.

From 2012 to 2024, a total of 2734 food samples were tested for foodborne pathogens, with a positive detection rate of 11.19%; the 12 kinds of pathogenic bacteria were detected, with Vibrio parahaemolyticus having the highest detection rate (15.81%), followed by Bacillus cereus (10.21%) and Cronobacter genus (7.47%), with statistically significant differences (χ²=577.14, P<0.001); the detection rate was highest in 2015 (17.68%) and lowest in 2020 (2.35%), with a statistically significant difference (χ²=62.59, P<0.001); pathogenic bacteria were detected in 8 kinds of food, with higher detection rates in aquatic products (25.5%) and infant food (14.3%), and the difference was statistically significant (χ²=92.56, P<0.001); in different sampling stages, the detection rate of pathogenic bacteria in super large restaurants in the catering service stage was the highest (25.00%), and the detection rate of pathogenic bacteria in agricultural markets in the circulation stage was the highest (17.54%), with statistical significance (χ²=53.80, P<0.001). The 261 aquatic products were tested for 5 kinds of parasites, with a detection rate of 9.90% for nematodes; jaw mouth nematodes (third stage larvae) were detected in one sample of eels, with a detection rate of 0.80%.

The food sold in Wuxi City is contaminated to some extent by microorganisms, with a diverse distribution of contamination and a phenomenon of mixed contamination.Particularly, the hygiene issues of aquatic products, infant cereal supplementary foods, farmer’s markets and catering units deserve attention. It is recommended to carry out monitoring of key links and key foods, and in the later stage, it is suggested to expand the monitoring scope and samples to prevent the occurrence of foodborne diseases and food poisoning.