Analysis on detection of food-borne pathogens in Chengdu, 2012

Objective To understand the contamination of food with salmonella, staphylococcus aureus, listeria monocytogenes,escherichia coli O157, shigella and vibrio parahaemolyticus, and to provide the basis for the food safety risk assessment. Methods This study was performed according to the Food Microbiological Examination Method of National Food Safety Standard. Results Among a total of 212 samples of 6 categories foods(cold dish, cooked meat products, cooked rice and flour products, cake, pearl milk tea drinks and preserved egg), 16 strains of food-borne pathogens were detected. The overall positive rate was 7.55%,including 9 strains of listeria monocytogenes and 7 strains of staphylococcus aureus. Cooked rice and flour products contamination are the most serious, and the positive rate was 20.59%, followed by cold dishes(10.53%), cooked meat products(8.57%) and the cake(5.56%). Pearl milk tea drinks and preserved egg pathogens were not detected. Conclusion The food-borne pathogens contamination in Chengdu is a potential risk factor for food-borne diseases and therefore, it is necessary to strengthen the supervision.