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Article(id=1322609103579492688, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202506179, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1749571200000, receivedDateStr=2025-06-11, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1793264183181, onlineDateStr=2026-10-29, pubDate=1764000000000, pubDateStr=2025-11-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793264183181, onlineIssueDateStr=2026-10-29, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793264183181, creator=13701087609, updateTime=1793264183181, updator=13701087609, issue=Issue{id=1322609030938346427, tenantId=1146029695717560320, journalId=1227665162245664772, year='2025', volume='52', issue='22', pageStart='4033', pageEnd='4224', issueExtLink='null', onlineDate='null', pubDate='1764000000000', pubDateStr='2025-11-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793264165863, creator='13701087609', updateTime=1793264299902, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1322609593264489401, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1322609593264489402, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322609030938346427, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=4090, endPage=4096, ext={EN=ArticleExt(id=1322609103789207889, articleId=1322609103579492688, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Analysis of pathogen contamination, Salmonella serotypes, and drug resistance in prepared meat products, Sichuan, columnId=1228016572783063333, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Food Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To understand the contamination of pathogenic bacteria in prepared meat products in Sichuan Province and provide scientific basis for the prevention of foodborne diseases.

Methods

From 2020 to 2024（excluding 2021）, 756 samples of prepared meat products were collected from farmers’ markets, supermarkets, and retail stores etc, in 11 cities. The detection of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Yersinia enterocolitica, and diarrheagenic Escherichia coli was carried out, according to the national food safety standard method.

Results

The detection rate of Listeria monocytogenes was the highest, at 22.75%, followed by Salmonella, with a detection rate of 7.67%. The detection rates of Yersinia enterocolitica, Staphylococcus aureus, and diarrheagenic Escherichia coli were 3.47%, 1.82%, and 1.66%, respectively. The detection rate of Salmonella in chilled prepared meat（11.29%）was higher than that in frozen prepared meat（4.33%）, and the detection rate in bulk prepared meat（9.35%）was higher than that in prepackaged prepared meat（3.88%）. The main types of Salmonella were Salmonella enteritidis and Salmonella typhimurium, accounting for 28.81% and 25.42%, respectively. Salmonella enteritidis was mainly found in poultry meat（66.67%）, while Salmonella typhimurium was mainly found in livestock meat（37.14%）. The resistance rates of Salmonella to tetracycline and ampicillin were relatively high, at 50.00% and 47.50%, respectively.

Conclusion

Prepared meat products in Sichuan Province are contaminated by pathogenic bacteria to varying degrees. Targeted monitoring and supervision should be continuously carried out, and food safety publicity should be strengthened.

, authors=Chun-mei FAN, Yang SONG, Yu-lan HUANG, Wei-feng HUANG, Yu ZHANG, Yi XU, authorsList=Chun-mei FAN, Yang SONG, Yu-lan HUANG, Wei-feng HUANG, Yu ZHANG, Yi XU, authorCompany=null, correspAuthors=Yu-lan HUANG, 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, fund=null), CN=ArticleExt(id=1322609104107974994, articleId=1322609103579492688, tenantId=1146029695717560320, journalId=1227665162245664772, language=CN, title=四川省调理肉制品致病菌污染及沙门氏菌血清型、耐药性分析, columnId=1228016573034721597, journalTitle=现代预防医学, columnName=营养与食品卫生, runingTitle=null, highlight=null, articleAbstract=
目的

了解四川省调理肉制品致病菌污染情况，为预防食源性疾病提供科学依据。

方法

2020—2024年（不含2021年），在11个地市州的农贸市场、超市、零售店等采集调理肉制品756份，按照食品安全国家标准方法开展沙门氏菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌和致泻大肠埃希氏菌的检测。

结果

单核细胞增生李斯特氏菌检出率最高，为22.75%，其次为沙门氏菌，检出率为7.67%，小肠结肠炎耶尔森氏菌、金黄色葡萄球菌和致泻大肠埃希氏菌检出率分别为3.47%、1.82%和1.66%。沙门氏菌在冷鲜调理肉中的检出率（11.29%）高于冷冻调理肉（4.33%），在散装调理肉中的检出率（9.35%）高于预包装（3.88%）；以肠炎沙门氏菌和鼠伤寒沙门氏菌为主，分别占28.81%和25.42%，禽肉中主要为肠炎沙门氏菌（66.67%），畜肉中主要为鼠伤寒沙门氏菌（37.14%）；沙门氏菌对四环素和氨苄西林的耐药率较高，分别为50.00%和47.50%。

结论

四川省调理肉制品受到不同程度致病菌污染，应持续开展针对性的监测和监管，加强食品安全宣传。

, authors=范春梅, 宋阳, 黄玉兰, 黄伟峰, 张誉, 许毅, authorsList=范春梅, 宋阳, 黄玉兰, 黄伟峰, 张誉, 许毅, authorCompany=null, correspAuthors=黄玉兰, authorNote=

范春梅（1988—），女，硕士，助理研究员，研究方向：食品安全风险监测

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黄玉兰，E-mail:
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Chinese Journal of Food Hygiene, 2024, 36 (6): 707-713.（In Chinese）, articleTitle=Analysis of pathogenic bacteria contamination in the commercially available raw livestock meat in the Chinese mainland in 2021, refAbstract=null), Reference(id=1322609112840516001, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, doi=null, pmid=null, pmcid=null, year=2024, volume=51, issue=7, pageStart=2486, pageEnd=2493, url=null, language=null, rfNumber=[16], rfOrder=29, authorNames=于淼, 耿英芝, 张铭琰, journalName=微生物学通报, refType=null, unstructuredReference=于淼，耿英芝，张铭琰, 等. 辽宁省市售禽肉中沙门氏菌的污染状况及其MLST分型与耐药性分析 [J]. 微生物学通报, 2024, 51 (7): 2486-2493., articleTitle=辽宁省市售禽肉中沙门氏菌的污染状况及其MLST分型与耐药性分析, refAbstract=null), Reference(id=1322609112920207778, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, doi=null, pmid=null, pmcid=null, year=2024, volume=51, issue=7, pageStart=2486, pageEnd=2493, url=null, language=null, rfNumber=[16], rfOrder=30, authorNames=Yu M, Geng YZ, Zhang MY, journalName=Microbiology, refType=null, unstructuredReference=Yu M, Geng YZ, Zhang MY, et al. 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The pathogenic bacteria contamination status, Salmonella drug resistance, and typing characteristics of retail meat and meat products in Ji’nan City [J]. China Tropical Medicine, 2024, 24 (11): 1383-1389.（In Chinese）, articleTitle=The pathogenic bacteria contamination status, Salmonella drug resistance, and typing characteristics of retail meat and meat products in Ji’nan City, refAbstract=null), Reference(id=1322609113125728677, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, doi=null, pmid=null, pmcid=null, year=2024, volume=56, issue=1, pageStart=174, pageEnd=180, url=null, language=null, rfNumber=[18], rfOrder=33, authorNames=王贤文, 赵丽媛, 张瑞雪, journalName=山东农业科学, refType=null, unstructuredReference=王贤文，赵丽媛，张瑞雪, 等. 沙门氏菌血清分型及耐药机制研究进展 [J]. 山东农业科学, 2024, 56 (1): 174-180., articleTitle=沙门氏菌血清分型及耐药机制研究进展, refAbstract=null), Reference(id=1322609113197031846, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, doi=null, pmid=null, pmcid=null, year=2024, volume=56, issue=1, pageStart=174, pageEnd=180, url=null, language=null, rfNumber=[18], rfOrder=34, authorNames=Wang XW, Zhao LY, Zhang RX, journalName=Shandong Agricultural Sciences, refType=null, unstructuredReference=Wang XW, Zhao LY, Zhang RX, etal. 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Chinese Journal of Health Laboratory Technology, 2022, 32 (19): 2354-2357.（In Chinese）, articleTitle=Analysis of contamination and drug susceptibility of three food-borne pathogenic bacteria in raw meat sold in Xuzhou City, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1322609104342856019, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, xref=null, ext=[AuthorCompanyExt(id=1322609104355438932, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, companyId=1322609104342856019, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Sichuan Center for disease Control and Prevention, Chengdu, Sichuan 610041, China), AuthorCompanyExt(id=1322609104363827541, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, companyId=1322609104342856019, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=四川省疾病预防控制中心，四川　成都　610041)])], figs=[ArticleFig(id=1322609108247753084, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=EN, label=Table 1, caption=

Monitoring results of prepared meat products in different years

, figureFileSmall=null, figureFileBig=null, tableContent=
年份致病菌
样品数
（份）		单核细胞增生李斯特氏菌沙门氏菌致泻大肠埃希氏菌
检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）
20201535535.95117.19--
20222013416.9283.9810.50
20232226127.482410.8141.80
20241802212.22158.3352.78
合计75617222.75587.67101.66a
χ233.2317.1173.079c
P<0.0010.0680.203
年份致病菌
金黄色葡萄球菌小肠结肠炎耶尔森氏菌合计检出数（份）合计检出率（%）
检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）
2020--106.546341.18
202262.9973.484723.38
202320.931.358036.04
202431.67--4022.22
合计111.82a203.47b23030.42
χ22.440c7.26422.088
P0.2980.025<0.001
), ArticleFig(id=1322609108323250557, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=CN, label=表1, caption=

不同年份调理肉制品监测结果

, figureFileSmall=null, figureFileBig=null, tableContent=
年份致病菌
样品数
（份）		单核细胞增生李斯特氏菌沙门氏菌致泻大肠埃希氏菌
检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）
20201535535.95117.19--
20222013416.9283.9810.50
20232226127.482410.8141.80
20241802212.22158.3352.78
合计75617222.75587.67101.66a
χ233.2317.1173.079c
P<0.0010.0680.203
年份致病菌
金黄色葡萄球菌小肠结肠炎耶尔森氏菌合计检出数（份）合计检出率（%）
检出数
（份）		检出率
（%）		检出数
（份）		检出率
（%）
2020--106.546341.18
202262.9973.484723.38
202320.931.358036.04
202431.67--4022.22
合计111.82a203.47b23030.42
χ22.440c7.26422.088
P0.2980.025<0.001
), ArticleFig(id=1322609108415525246, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=EN, label=Table 2, caption=

Monitoring results of different types of processed meat products

, figureFileSmall=null, figureFileBig=null, tableContent=
类型样品数
（份）		单核细胞增生李斯特氏菌沙门氏菌
检出数（份）检出率（%）检出数（份）检出率（%）
食品种类
畜肉43910323.46347.74
禽肉3176921.77247.57
χ20.3010.008
P0.5991.000
保存条件
冷冻3939925.19174.33
冷鲜3637320.114111.29
χ22.77212.939
P0.100<0.001
加工程度
未加热66215523.41507.55
加热941718.0988.51
χ21.3300.107
P0.2930.835
包装类型
散装52411622.14499.35
预包装2325624.1493.88
χ20.3666.797
P0.5730.011
), ArticleFig(id=1322609108495217023, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=CN, label=表2, caption=

不同类型调理肉制品监测结果

, figureFileSmall=null, figureFileBig=null, tableContent=
类型样品数
（份）		单核细胞增生李斯特氏菌沙门氏菌
检出数（份）检出率（%）检出数（份）检出率（%）
食品种类
畜肉43910323.46347.74
禽肉3176921.77247.57
χ20.3010.008
P0.5991.000
保存条件
冷冻3939925.19174.33
冷鲜3637320.114111.29
χ22.77212.939
P0.100<0.001
加工程度
未加热66215523.41507.55
加热941718.0988.51
χ21.3300.107
P0.2930.835
包装类型
散装52411622.14499.35
预包装2325624.1493.88
χ20.3666.797
P0.5730.011
), ArticleFig(id=1322609108591686016, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=EN, label=Table 3, caption=

Results of Salmonella serotyping in prepared meat products

, figureFileSmall=null, figureFileBig=null, tableContent=
血清群血清分型菌株数及构成比（株，%）
禽肉畜肉合计
B群鼠伤寒沙门氏菌（S. typhimurium）2（8.33）13（37.14）15（25.42）
德尔卑沙门氏菌（S. derby）0（0.00）3（8.57）3（5.08）
印地安纳沙门氏菌（S. indiana）1（4.17）1（2.86）2（3.39）
C1群里森沙门氏菌（S. rissen）0（0.00）6（17.14）6（10.17）
姆班达卡沙门氏菌（S. mbandaka）1（4.17）1（2.86） 2（3.39）
奥雷宁堡沙门氏菌（S. oranieburg）0（0.00）1（2.86）1（1.69）
蒙得维的亚沙门氏菌（S. montevideo）0（0.00）1（2.86）1（1.69）
婴儿沙门氏菌（S. infantis）0（0.00）1（2.86）1（1.69）
C3群肯塔基沙门氏菌（S. kentucky）3（12.50）0（0.00）3（5.08）
D群肠炎沙门氏菌（S. enteritidis）16（66.67）1（2.86）17（28.81）
E1群伦敦沙门氏菌（S. london）0（0.00）4（11.43）4（6.78）
E4群兰伯赫斯特沙门氏菌（S.Lamberhurst）1（4.17）0（0.00）1（1.69）
山夫登堡沙门氏菌（S. senftenberg）0（0.00）1（2.86）1（1.69）
坎施塔特沙门氏菌（S.Cannstatt）0（0.00）1（2.86）1（1.69）
其他群伊迪坎沙门氏菌（S.Idikan）0（0.00）1（2.86）1（1.69）
), ArticleFig(id=1322609108688155009, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=CN, label=表3, caption=

调理肉制品沙门氏菌血清分型结果

, figureFileSmall=null, figureFileBig=null, tableContent=
血清群血清分型菌株数及构成比（株，%）
禽肉畜肉合计
B群鼠伤寒沙门氏菌（S. typhimurium）2（8.33）13（37.14）15（25.42）
德尔卑沙门氏菌（S. derby）0（0.00）3（8.57）3（5.08）
印地安纳沙门氏菌（S. indiana）1（4.17）1（2.86）2（3.39）
C1群里森沙门氏菌（S. rissen）0（0.00）6（17.14）6（10.17）
姆班达卡沙门氏菌（S. mbandaka）1（4.17）1（2.86） 2（3.39）
奥雷宁堡沙门氏菌（S. oranieburg）0（0.00）1（2.86）1（1.69）
蒙得维的亚沙门氏菌（S. montevideo）0（0.00）1（2.86）1（1.69）
婴儿沙门氏菌（S. infantis）0（0.00）1（2.86）1（1.69）
C3群肯塔基沙门氏菌（S. kentucky）3（12.50）0（0.00）3（5.08）
D群肠炎沙门氏菌（S. enteritidis）16（66.67）1（2.86）17（28.81）
E1群伦敦沙门氏菌（S. london）0（0.00）4（11.43）4（6.78）
E4群兰伯赫斯特沙门氏菌（S.Lamberhurst）1（4.17）0（0.00）1（1.69）
山夫登堡沙门氏菌（S. senftenberg）0（0.00）1（2.86）1（1.69）
坎施塔特沙门氏菌（S.Cannstatt）0（0.00）1（2.86）1（1.69）
其他群伊迪坎沙门氏菌（S.Idikan）0（0.00）1（2.86）1（1.69）
), ArticleFig(id=1322609108767846786, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=EN, label=Table 4, caption=

Monitoring results of Salmonella drug resistance in prepared meat products

, figureFileSmall=null, figureFileBig=null, tableContent=
类别抗生素S数量及构成比
（份，%）		I数量及构成比
（份，%）		R数量及构成比
（份，%）
头孢类头孢唑林（CFZ）21（52.50）17（42.50）2（5.00）
头孢他啶（CAZ）39（97.50）0（0.00）1（2.50）
头孢噻肟（CTX）39（97.50）0（0.00）1（2.50）
头孢吡肟（CPM）39（97.50）0（0.00）1（2.50）
头孢呋辛（CXM）37（92.50）2（5.00）1（2.50）
头孢噻呋（CEF）39（97.50）0（0.00）1（2.50）
头孢西丁（CFX）40（100.00）0（0.00）0（0.00）
青霉素类氨苄西林（AMP）21（52.50）0（0.00）19（47.50）
四环素类四环素（TET）20（50.00）0（0.00）20（50.00）
替加环素（TIG）40（100.00）0（0.00）0（0.00）
碳青霉烯类厄他培南（ETP）40（100.00）0（0.00）0（0.00）
美罗培南（MEM）40（100.00）0（0.00）0（0.00）
亚胺培南（IPM）40（100.00）0（0.00）0（0.00）
氨基糖苷类链霉素（STR）28（70.00）0（0.00）12（30.00）
庆大霉素（GEN）39（97.50）0（0.00）1（2.50）
阿米卡星（AMK）40（100.00）0（0.00）0（0.00）
酰胺醇类氯霉素（CHL）28（70.00）2（5.00）10（25.00）
氟苯尼考（FFC）29（72.50）1（2.50）10（25.00）
喹诺酮类萘啶酸（NAL）32（80.00）0（0.00）8（20.00）
环丙沙星（CIP）34（85.00）6（15.00）0（0.00）
多黏菌素多粘菌素E（CT）0（0.00）35（87.50）5（12.50）
多粘菌素B（PB）0（0.00）40（100.00）0（0.00）
大环内酯类阿奇霉素（AZM）38（95.00）0（0.00）2（5.00）
磺胺类甲氧苄啶/磺胺甲噁唑（SXT）33（82.50）0（0.00）7（17.50）
β-内酰胺/β-内酰胺酶抑制剂复合物氨苄西林/舒巴坦（AMS）21（52.50）11（27.50）8（20.00）
阿莫西林/克拉维酸（AMC）38（95.00）1（2.50）1（2.50）
头孢他啶/阿维巴坦（CZA）40（100.00）0（0.00）0（0.00）
头孢他啶/克拉维酸（CAZ/C）-
头孢噻肟/克拉维酸（CTX/C）-
), ArticleFig(id=1322609108839149955, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322609103579492688, language=CN, label=表4, caption=

调理肉制品沙门氏菌耐药监测结果

, figureFileSmall=null, figureFileBig=null, tableContent=
类别抗生素S数量及构成比
（份，%）		I数量及构成比
（份，%）		R数量及构成比
（份，%）
头孢类头孢唑林（CFZ）21（52.50）17（42.50）2（5.00）
头孢他啶（CAZ）39（97.50）0（0.00）1（2.50）
头孢噻肟（CTX）39（97.50）0（0.00）1（2.50）
头孢吡肟（CPM）39（97.50）0（0.00）1（2.50）
头孢呋辛（CXM）37（92.50）2（5.00）1（2.50）
头孢噻呋（CEF）39（97.50）0（0.00）1（2.50）
头孢西丁（CFX）40（100.00）0（0.00）0（0.00）
青霉素类氨苄西林（AMP）21（52.50）0（0.00）19（47.50）
四环素类四环素（TET）20（50.00）0（0.00）20（50.00）
替加环素（TIG）40（100.00）0（0.00）0（0.00）
碳青霉烯类厄他培南（ETP）40（100.00）0（0.00）0（0.00）
美罗培南（MEM）40（100.00）0（0.00）0（0.00）
亚胺培南（IPM）40（100.00）0（0.00）0（0.00）
氨基糖苷类链霉素（STR）28（70.00）0（0.00）12（30.00）
庆大霉素（GEN）39（97.50）0（0.00）1（2.50）
阿米卡星（AMK）40（100.00）0（0.00）0（0.00）
酰胺醇类氯霉素（CHL）28（70.00）2（5.00）10（25.00）
氟苯尼考（FFC）29（72.50）1（2.50）10（25.00）
喹诺酮类萘啶酸（NAL）32（80.00）0（0.00）8（20.00）
环丙沙星（CIP）34（85.00）6（15.00）0（0.00）
多黏菌素多粘菌素E（CT）0（0.00）35（87.50）5（12.50）
多粘菌素B（PB）0（0.00）40（100.00）0（0.00）
大环内酯类阿奇霉素（AZM）38（95.00）0（0.00）2（5.00）
磺胺类甲氧苄啶/磺胺甲噁唑（SXT）33（82.50）0（0.00）7（17.50）
β-内酰胺/β-内酰胺酶抑制剂复合物氨苄西林/舒巴坦（AMS）21（52.50）11（27.50）8（20.00）
阿莫西林/克拉维酸（AMC）38（95.00）1（2.50）1（2.50）
头孢他啶/阿维巴坦（CZA）40（100.00）0（0.00）0（0.00）
头孢他啶/克拉维酸（CAZ/C）-
头孢噻肟/克拉维酸（CTX/C）-
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四川省调理肉制品致病菌污染及沙门氏菌血清型、耐药性分析
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范春梅 , 宋阳 , 黄玉兰 , 黄伟峰 , 张誉 , 许毅
现代预防医学 | 营养与食品卫生 2025,52(22): 4090-4096
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现代预防医学 |营养与食品卫生 2025 , 52 (22) : 4090 -4096
四川省调理肉制品致病菌污染及沙门氏菌血清型、耐药性分析
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范春梅（1988—），女，硕士，助理研究员，研究方向：食品安全风险监测

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范春梅, 宋阳, 黄玉兰 , 黄伟峰, 张誉, 许毅
作者信息
  • 四川省疾病预防控制中心，四川　成都　610041
通讯作者:
黄玉兰，E-mail:
作者简介:

范春梅（1988—），女，硕士，助理研究员，研究方向：食品安全风险监测

Analysis of pathogen contamination, Salmonella serotypes, and drug resistance in prepared meat products, Sichuan
Chun-mei FAN, Yang SONG, Yu-lan HUANG , Wei-feng HUANG, Yu ZHANG, Yi XU
Affiliations
  • Sichuan Center for disease Control and Prevention, Chengdu, Sichuan 610041, China
出版时间: 2025-11-25 doi: 10.20043/j.cnki.MPM.202506179
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摘要
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目的

了解四川省调理肉制品致病菌污染情况，为预防食源性疾病提供科学依据。

方法

2020—2024年（不含2021年），在11个地市州的农贸市场、超市、零售店等采集调理肉制品756份，按照食品安全国家标准方法开展沙门氏菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌和致泻大肠埃希氏菌的检测。

结果

单核细胞增生李斯特氏菌检出率最高，为22.75%，其次为沙门氏菌，检出率为7.67%，小肠结肠炎耶尔森氏菌、金黄色葡萄球菌和致泻大肠埃希氏菌检出率分别为3.47%、1.82%和1.66%。沙门氏菌在冷鲜调理肉中的检出率（11.29%）高于冷冻调理肉（4.33%），在散装调理肉中的检出率（9.35%）高于预包装（3.88%）；以肠炎沙门氏菌和鼠伤寒沙门氏菌为主，分别占28.81%和25.42%，禽肉中主要为肠炎沙门氏菌（66.67%），畜肉中主要为鼠伤寒沙门氏菌（37.14%）；沙门氏菌对四环素和氨苄西林的耐药率较高，分别为50.00%和47.50%。

结论

四川省调理肉制品受到不同程度致病菌污染，应持续开展针对性的监测和监管，加强食品安全宣传。

调理肉制品  /  致病菌  /  血清型  /  耐药
Objective

To understand the contamination of pathogenic bacteria in prepared meat products in Sichuan Province and provide scientific basis for the prevention of foodborne diseases.

Methods

From 2020 to 2024（excluding 2021）, 756 samples of prepared meat products were collected from farmers’ markets, supermarkets, and retail stores etc, in 11 cities. The detection of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Yersinia enterocolitica, and diarrheagenic Escherichia coli was carried out, according to the national food safety standard method.

Results

The detection rate of Listeria monocytogenes was the highest, at 22.75%, followed by Salmonella, with a detection rate of 7.67%. The detection rates of Yersinia enterocolitica, Staphylococcus aureus, and diarrheagenic Escherichia coli were 3.47%, 1.82%, and 1.66%, respectively. The detection rate of Salmonella in chilled prepared meat（11.29%）was higher than that in frozen prepared meat（4.33%）, and the detection rate in bulk prepared meat（9.35%）was higher than that in prepackaged prepared meat（3.88%）. The main types of Salmonella were Salmonella enteritidis and Salmonella typhimurium, accounting for 28.81% and 25.42%, respectively. Salmonella enteritidis was mainly found in poultry meat（66.67%）, while Salmonella typhimurium was mainly found in livestock meat（37.14%）. The resistance rates of Salmonella to tetracycline and ampicillin were relatively high, at 50.00% and 47.50%, respectively.

Conclusion

Prepared meat products in Sichuan Province are contaminated by pathogenic bacteria to varying degrees. Targeted monitoring and supervision should be continuously carried out, and food safety publicity should be strengthened.

Prepared meat products  /  Pathogenic bacteria  /  Serotype  /  Drug resistance
范春梅, 宋阳, 黄玉兰, 黄伟峰, 张誉, 许毅. 四川省调理肉制品致病菌污染及沙门氏菌血清型、耐药性分析. 现代预防医学, 2025 , 52 (22) : 4090 -4096 . DOI: 10.20043/j.cnki.MPM.202506179
Chun-mei FAN, Yang SONG, Yu-lan HUANG, Wei-feng HUANG, Yu ZHANG, Yi XU. Analysis of pathogen contamination, Salmonella serotypes, and drug resistance in prepared meat products, Sichuan[J]. Modern Preventive Medicine, 2025 , 52 (22) : 4090 -4096 . DOI: 10.20043/j.cnki.MPM.202506179
正文
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调理肉制品，又称预制肉制品，是以畜禽肉为主要原料，绞制或切制后添加调味料、蔬菜等辅料，经滚揉、搅拌、调味或预加热等工艺加工而成，需在冷藏或冻藏条件下贮藏、运输及销售，食用前需经二次加工的非即食类肉制品[1]。
随着生活水平的提高和生活节奏的加快，调理肉制品因其食用便捷性，成为越来越多人的选择，特别是受到年轻消费者的青睐。当前，调理肉制品产业也处于蓬勃发展阶段，市场规模和消费需求也呈现稳步增长趋势[2]。但其在加工、运输和销售等环节容易受到致病菌污染，影响了调理肉制品的营养和安全。此外，抗生素的滥用导致多重耐药细菌的出现，由此带来的细菌耐药性问题也应值得关注[3]。沙门氏菌是引起食源性疾病最常见的致病菌之一，在肉类食品中占有重要地位，其耐药性不容忽视。本研究对四川省市售调理肉制品常见致病菌监测结果进行分析，掌握其污染情况及流行趋势，为制定相关防控措施提供科学依据。
1　材料和方法
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1.1　材料
1.1.1　样本来源
根据国家与四川省监测方案，结合各地经济、人口等因素，2020—2024年（不含2021年）在四川省11个地市的农贸市场、超市和零售店等场所，共采集调理肉样品756份，包括调理畜肉439份和调理禽肉317份。
1.1.2　主要仪器和试剂
VItek 2 Compact全自动病原微生物鉴定及药敏分析系统及比浊仪，生物梅里埃；全自动药敏实验菌液接种判读仪，赛默飞；科玛嘉沙门氏菌显色培养基，上海欣中生物有限公司；GN生化鉴定卡，生物梅里埃；沙门氏诊断血清，丹麦SSI；食源性监测定制药敏板，赛默飞。
1.2　方法
1.2.1　菌株的分离
监测点按照GB 4789. 4-2016、GB 4789. 30-2016、GB 4789.10-2016、GB 4789.8-2016和GB4789.6-2016规定的方法对沙门氏菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌和致泻大肠埃希氏菌进行检测，省级对所有上送菌株进行复核。
1.2.2　血清学鉴定
所有菌株均接种科玛嘉沙门氏菌显色培养基进行初步鉴定，转种至血平板纯化培养后，经VItek 2 Compact 全自动病原微生物鉴定及药敏分析系统鉴定为沙门氏菌。鉴定为沙门氏菌的菌株，采用玻片凝集法，确定各菌株O抗原及H抗原，参照“怀特-考夫曼”沙门氏菌抗原表确定血清型。
1.2.3　药物敏感性实验
采用微量肉汤稀释法进行药物敏感性检验，测定沙门氏菌最低抑菌浓度（MIC,minimum inhibitory concentration）。参考国内常用抗生素种类、既往耐药监测结果，根据美国临床和实验室标准化委员会（CLSI）文件M100-S32、M45-A3以及FDA推荐的药物敏感试验抗生素选择原则，确定11大类29种抗生素用于药敏实验（详见结果处）。将待测沙门氏菌株在血琼脂培养皿传代2次后用于药敏测试，挑取菌落制备0.5麦氏浓度菌悬液，取10 μl加入1 ml CAMHB 肉汤培养基，使用全自动药敏实验菌液接种仪将接种后的肉汤培养基接种至药敏板中，每个孔接种50 μl，同时使用ATCC25922作为质控菌株。接种后于37 ℃培养18 h后，使用微生物药敏仪判读仪读取结果。根据CLSI相应标准获得菌株敏感（S）、中介（I）和耐药（R）的判读结果。
1.3　统计分析
采用SPSS 21.0软件进行统计分析，对于不同年份、不同致病菌、不同类别的检出率以及不同血清型的差异，利用χ2检验或Fisher精确检验进行比较，检验水准ɑ=0.05。
2　结果
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2.1　总体监测结果
2020—2024年（2021除外）共监测调理肉制品756份，合计样本致病菌检出率30.42%。总体来看，2020年和2023年检出率较高，分别为41.18%和36.04%，高于2022年的23.38%年和2024年的22.22%，差异有统计学意义；从单项致病菌来看，单核细胞增生李斯特氏菌检出率最高，为22.75%，其次为沙门氏菌，检出率为7.67%，小肠结肠炎耶尔森氏菌、金黄色葡萄球菌和致泻大肠埃希氏菌检出率分别为3.47%、1.82%和1.66%，差异有统计学意义；单核细胞增生李斯特氏菌在2020年的检出率较高，为35.95%，高于2022年的16.92%和2024年的12.22%，差异有统计学意义；小肠结肠炎耶尔森氏菌在2020年的检出率最高，为6.54%，高于2023年的1.35%，差异有统计学意义，结果详见表1。
2.2　不同类型调理肉制品致病菌监测结果
对调理肉制品按不同食品种类、保存条件、包装类型和是否经过预加热进行分类分析，冷鲜调理肉中沙门氏菌的检出率为11.29%，高于冷冻调理肉的检出率4.33%，差异有统计学意义；散装调理肉的沙门氏菌检出率为9.35%，高于预包装调理肉的检出率3.88%，差异有统计学意义；单核细胞增生李斯特氏菌在不同类别之间的检出率有一定差异，但均不具有统计学意义，结果详见表2。
2.3　沙门氏菌血清学分型结果
在58份样品中分离出59株沙门氏菌（24株来自禽肉，35株来自畜肉），鉴定出7个群，15种血清型。其中B群最多，占33.90%（20/59），其次是D群，占28.81%（17/59），C1群占18.64%（11/59），E1和E4群分别占8.47%（5/59）和3.39%（2/59）；血清型以肠炎沙门氏菌和鼠伤寒沙门氏菌为主，分别占28.81%（17/59）和25.42%（15/59），其余血清型检出数均少于10株；禽肉中主要为肠炎沙门氏菌，占66.67%（16/24），其次是肯塔基沙门氏菌，占12.50%（3/24）；畜肉中主要为鼠伤寒沙门氏菌，占37.14%（13/35），其次是里森沙门氏菌和伦敦沙门氏菌，分别占17.14%（6/35）和11.43%（4/35）。并且鼠伤寒沙门氏菌在畜肉中的检出率高于禽肉，差异有统计学意义（χ2＝6.232，P=0.015）；肠炎沙门氏菌在禽肉中的检出率高于畜肉，差异有统计学意义（χ2＝28.262，P<0.001）。详见表3。
2.4　沙门氏菌耐药监测结果
在2023年和2024年监测的39份样品中分离出40株沙门氏菌，开展29种抗生素敏感性试验。总体来看，菌株耐药率为65.00%（26/40），即26株沙门氏菌至少对1种抗生素耐药。其中同时对3类及以上抗菌药物表现耐药的菌株，即多重耐药菌株（multidrug resistant,MDR）[4]有19株，占总菌株数的47.50%（19/40）,包括3种耐药5株、4种耐药3株、5种耐药2株、6种耐药5株、7种耐药2株、8种耐药1株和10种耐药1株。
本次监测显示，沙门氏菌对四环素和氨苄西林的耐药率较高，分别为50.00%和47.50%，对链霉素、氯霉素、氟苯尼考、氨苄西林/舒巴坦和萘啶酸的耐药率也达到20.00%~30.00%，未检出对环丙沙星、头孢西丁、多黏菌素B等9种抗生素耐药的菌株，并且40株沙门氏菌对碳青霉烯类全部敏感，未检出产ESBL菌株。结果详见表4。
3　讨论
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2022年中国大陆食源性疾病爆发监测显示，引起发病人数最多的原因食品是肉类食品，占总发病人数的20.66%[5]。调理肉经过一系列预制工艺加工而成，本质上仍然属于生肉。虽然我国大型肉类企业的冷藏链发展也比较成熟，但低温只是抑制了微生物的生长，未能有效地杀灭致病菌，在适宜条件下又会生长繁殖[6]，食用前如烹饪方法不当，仍然可能产导致食源性疾病的发生。
监测发现，四川省调理肉致病菌总体检出率较高，为30.42%，高于重庆，低于河南有关报道[7-8]，与四川省2020年生肉中致病菌总体检出率（35.00%）[9]接近，提示调理肉制品持续受致病菌污染，其健康风险值得关注。与生肉相比，单项致病菌检出率存在差异，生肉中沙门氏菌检出率较高，而调理肉中单核细胞增生李斯特氏菌检出率较高，这是因为单核细胞增生李斯特氏菌在自然界中广泛分布，且具有嗜冷性，调理肉通常在低温下运输、销售，仍然可能导致该菌的增殖。
分类分析结果提示，沙门氏菌在冷鲜肉中的检出率高于冷冻调理肉，散装调理肉高于预包装，单核细胞增生李斯特氏菌在不同类别之间检出率的差异不具有统计学意义，说明调理肉污染致病菌程度主要受包装类型影响（冷鲜调理肉中有97.52%的样品为散装），采用密封包装能有效减少调理肉沙门氏菌的交叉污染，但不能减轻单核细胞增生李斯特氏菌污染。
沙门氏菌是能引起感染者腹泻的重要人兽共患病原菌，广泛存在于各种食物中，其血清表型多样，已发现2 600多种血清型，目前我国发现的血清型达300余种[10]。研究显示，四川省调理肉中沙门氏菌优势血清型为肠炎沙门氏菌和鼠伤寒沙门氏菌，该结果与四川省2010—2018年食源性疾病暴发事件主要血清型基本一致[11]，进一步反映肉与肉制品是引起食源性疾病的主要原因食品。该结果与内蒙古、甘肃和上海有关研究结果[12-14]有所不同，与重庆[7]肉制品中相关报道比较接近，但四川调理肉中2种血清型同时为优势毒株的趋势更为明显。本次监测还发现肠炎沙门氏菌与禽肉（17株中，16株检自禽肉），鼠伤寒沙门氏菌与畜肉（15株中，13株检自畜肉）高度相关。并且多地研究结果也显示[15-17]，肠炎沙门氏菌普遍存在于禽肉，鼠伤寒沙门氏菌普遍存在于畜肉。因此，四川调理肉中沙门氏菌血清型分布与其他地区肉制品研究结果不同，一方面，可能与沙门氏菌在各个地区流行趋势不同有关，另一方面可能与各地区监测样品的畜禽肉比例不同有关。据统计，鼠伤寒沙门氏菌和肠炎沙门氏菌作为食源性病原体，每年导致全球约9 400万人胃肠炎发病，死亡人数达15.5万人[18]。因此，有必要对四川省食品中沙门氏菌开展持续研究，发现其分布特点，加强关键环节控制，预防食源性疾病的爆发。
四川省调理肉中沙门氏菌对四环素和氨苄西林的耐药率较高，分别为50.00%和47.50%，但氨苄西林/舒巴坦联合使用，耐药率降低至20%，且沙门氏菌对氨苄西林的耐药率低于内蒙古、辽宁、徐州等地有关报道[12,16,19]，并且对萘啶酸的耐药率与上述地区（73.3%~92.5%）有所不同，四川省调理肉中沙门氏菌对萘啶酸的耐药率相对较低，为20.00%，另外80.00%均为敏感。值得一提的是，本次监测发现沙门氏菌对头孢类抗生素仍然普遍敏感，耐药率最高仅为5.00%。在几代头孢类抗生素中，沙门氏菌对第一代头孢唑林的敏感性较低，为52.50%，其余头孢类抗生素的敏感率均在92.50%以上，提示头孢类抗生素对于治疗畜禽疾病仍然具有良好的效果。四川省调理肉中沙门氏菌耐药性呈现的特点，一方面可能与沙门氏菌血清型分布不同有关，另一方面也与当地对抗生素的监管政策有关。多重耐药率较高，也提示仍然需要加强用药管理，防止“超级细菌”的出现。
综上所述，四川省调理肉中致病菌检出率仍然较高，特别是单核细胞增生李斯特氏菌污染较为严重，应加强畜禽养殖、屠宰、加工、运输、销售等各环节卫生管理，减少原料带菌率。另外，沙门氏菌对抗生素的耐药性虽然普遍低于国内多个地区，但仍需加强抗生素在畜禽养殖业的使用管理，并继续开展肉制品致病菌监测，进一步掌握调理肉中沙门氏菌耐药菌株流行趋势，同时加强耐药基因检测，研究基因与耐药表型的相关性。

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2025年第52卷第22期
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doi: 10.20043/j.cnki.MPM.202506179
  • 接收时间：2025-06-11
  • 首发时间：2026-10-29
  • 出版时间：2025-11-25
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  • 收稿日期：2025-06-11
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    四川省疾病预防控制中心，四川　成都　610041

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黄玉兰，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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