Investigation And Analysis Of Five Main Pathogens In Wenzhou Regional Food

Objectives:Food safety is an issue more and more attention has been paid, not only affect people's lives, work and health, but also related to the colossal task. In a variety of food poisoning incidents, bacterial food poisoning is a major factor. Common foodborne pathogens including Salmonella, Vibrio parahaemolyticus, Staphylococcus aureus and enterotoxin A, B, C, D, E, G, H, I, J nine types,Listeria monocytogenes bacteria, Escherichia coli 0157:H7 and other. In this paper, the five most common food poisoning, foodborne pathogen monitoring, understanding Wenzhou City of foodborne pathogens in food contamination, preliminary identification of possible food contamination risk of five types of pathogens, monitoring of food poisoning and food safety risk assessment to provide a scientific basis.Methods:Related pathogens with reference to national inspection standards (GB/T4789.4,6,7,10,30-2003) on the basis of appropriate improvements, mainly to add color media applications, Salmonella, Escherichia coli 0157:H7, Vibrio parahaemolyticus, Staphylococcus aureus and Listeria monocytogenes isolation, biochemical identification in food samples. Detection of Staphylococcus aureus enterotoxin main advantage of the following two methods:(1) PCR carried out using common enterotoxin A, B, C, D, E, G, H, I, J, etc.9 types for testing. (2) Using mini VIDAS for 5 types of Staphylococcus aureus enterotoxin SEA, SEB, SEC, SED and SEE testing. Using multiple PCR detection of Vibrio parahaemolyticus hemolysin (TDH, TRH, TLH). Salmonella strains were serotyped by serum. Results:In 2005-2008 in May and October in the city to carry out monitoring of food contamination,8 categories of food hygiene on meat (cattle, sheep, chickens, pigs), aquatic products, cooked meat, cold dishes, raw vegetables, rice and flour foods, raw milk and fresh juice for Salmonella, EHEC 0157:H7, of Listeria monocytogenes bacteria, Staphylococcus aureus and Vibrio parahaemolyticus monitoring.,a total of 914 samples detected,215 were detected various types of pathogens, the total detection rate (total sample) was 23.19%(of which 3 were in the same samples were detected in two kinds of bacteria), in May and in October the total detection rates were 22.75% and 23.58%. In the 755 samples in the detection of Vibrio parahaemolyticus 106, the detection rate of 14.04%, Vibrio parahaemolyticus in aquatic products most polluted, and the detection rate of 19.58%, and the comparison shows that between other kinds of food a significant difference (X2=20.496, P<0.01); In the 591 samples were detected in 27 strains of Salmonella, the detection rate was 4.57%, Salmonella in raw meat in the most polluted, and the detection rate of 12.87%, compared with other foods showed significant differences (X2=48.66, P<0.01); In the 540 samples of Listeria monocytogenes detected in 20 strains, the detection rate was 3.52%, raw meat of Listeria monocytogenes bacteria most polluted, and the detection rate was 5.5%, but with other classes comparison between the food, did not show statistical difference (X2=7.719, P>0.05); In the 281 samples were detected in 62 strains of Staphylococcus aureus, and the detection rate of 22.06%, in addition to fish, all other types of Staphylococcus aureus in food contamination are more serious. Among the 455 samples were not detected in EHEC 0157:H7. From the farmers market, restaurants (food beach, hotels, etc.) and supermarkets collecting various kinds of detection rate of pathogenic bacteria samples showed significant differences(X2=9.153, P<0.01). Salmonella monitoring results, identified by the serotypes were isolated from six serotypes, a serotype not finally determine. Serotypes of Salmonella derby at most, followed by Salmonella typhimurium and Salmonella agona.62 strains of Staphylococcus aureus, identified by the VIDAS,26 carrying conventional toxins, carry toxin was 41.94%,in 2008, carrying enterotoxin highest rate in four years was 62.5%. After PCR,62 strains of Staphylococcus aureus to detect SEA-SEJ genes,40 strains carry enterotoxin gene was 64.51%,at the same time bring 2 or more toxin genes in strains with 28, accounting for 45.16%, and the carrying of traditional enterotoxin gene (SEA-SEE) of 22, accounting for 35.48%; SEG toxin genes which carry the largest, with 22, accounting for 35.48%. Two methods of traditional enterotoxin-positive detection rate is not the same, they show significant differences (X2=9.647, P<0.01)。Vibrio parahaemolyticus results showed:57% carry TDH, TRH carry accounted for 10.75%, carry TDH and TRH accounted for 7.53%, to bring TDH toxin accounted for the major trends.Conclusion:Wenzhou foodborne pathogens in food cause serious pollution, mainly Staphylococcus aureus and Vibrio parahaemolyticus contamination,Should lead to food safety management departments attach great importance; Foodborne pathogens in food overall detection rate of up to 10 month with food poisoning occurred in Wenzhou is consistent; Wenzhou area of food pathogens in the vegetable market, restaurants (food beach, hotels, etc.) and sales of supermarkets are different places on the geographical distribution of supermarkets and farmers should focus on strengthening market monitoring efforts of food, prevention of foodborne diseases; Staphylococcus aureus enterotoxin type a number, carrying various types of toxin genes of Staphylococcus aureus widespread,particularly expanded use of PCR, Staphylococcus aureus enterotoxin different type other surveys, carried by the analysis of SEG, SEH, SEI, SEJ higher proportion of toxin genes, Tips to strengthen the prevention of non-traditional caused by Staphylococcus aureus enterotoxin food poisoning incident, thus, different type other toxin genes in Staphylococcus aureus in the distribution of research should receive adequate attention; Vibrio parahaemolyticus food contaminants in carrying toxins, and the Wenzhou region of Vibrio parahaemolyticus food poisoning caused by circumstances necessarily related to food contamination monitoring should be enhanced efforts to prevent and control food-borne diseases and development.