The Research On Results Of Monitoring Food With Foodborne Pathogenic Bacterium In Anhui Province

Objective : At present, with the nature, the change of the economic, social, environmental, food trade quickening globalization process, the food safety malignant, emergencies occur frequently, the death toll from foodborne disease increased year by year, the food safety problem has become the focus of attention, is a focus of scientific research, to understand the pollution condition in Anhui province foodborne pathogenic bacteria in food, determine the high-risk food of vulnerable to pollution, this article through the analysis of Anhui province in surveillance of foodborne pathogenic bacteria in food, for food safety risk early warning and provide a scientific basis for supervision and management. Method:According to "national foodborne pathogenic bacteria monitoring handbook" foodborne pathogenic bacteria monitoring data from 2009 to 2013 in Anhui province were analyzed, with reference to relevant national pathogenic bacteria testing standard(GB/T4789.4, 6, 7, 10, 30-2003), the acquisition farmers market, supermarket, beasts and cooking meat processing enterprises of raw meat(cattle, sheep, chickens, pigs), aquatic products(water, fresh water), cooked meat products, raw vegetables, noodles rice food, raw milk, bottled drinking water seven class representative food, detection of staphylococcus aureus, single listeria, salmonella, escherichia coli, deputy hemolytic vibrio five pathogenic bacteria. Results(1) 2009-2013, a total of 7, 2737 food, 326 strains pathogenic bacteria detection, the detection rate of 11.91%; Rice flour food detection rate is highest, 41.07%;(2) the five kinds of foodborne pathogenic bacteria monitoring results in positive detection rate was 11.09%, the highest rate of pathogen, deputy hemolytic vibrio detection rate was 24.61%, check out the sample source is mainly of aquatic products, followed by staphylococcus 23.58% detection rate, check out the sample source is mainly rice flour food; Salmonella derived from raw meat and aquatic products, especially raw meat the highest detection, detection rate of 85.96%; Single thickening of listeria in the positive samples from raw meat. Results:(1) 2009-2013, total of 7, 2737 food, 326 strains pathogenic bacteria detection, the detection rate of 11.91%; Rice flour food detection rate is highest, 41.07%;(2) the five kinds of foodborne pathogenic bacteria monitoring results in positive detection rate was 11.09%, the highest rate of pathogen, deputy hemolytic vibrio detection rate was 24.61%, check out the sample source is mainly of aquatic products, followed by staphylococcus 23.58% detection rate, check out the sample source is mainly rice flour food; Salmonella derived from raw meat and aquatic products, especially raw meat the highest detection, detection rate of 85.96%; Single thickening of listeria in the positive samples from raw meat. Conclusion:The food hygiene laws, regulations and standard system, further strengthen food safety supervision; To further strengthen the education of enterprise and quality management, head of the personnel training, strict supervision enterprises organize production in accordance with the provisions of laws, regulations and standards; Establish an effective food safety risk monitoring and early warning defense mechanism, industry and commerce, agriculture, quality supervision, supervision departments to mix, make full use of the different departments have information, building common food safety monitoring and early warning system.