Analysis of pathogen contamination in cooked meat products in Shenzhen

Objective:Pathogen contamination of cooked meat in Shenzhen was analyzed,so as to provide scientific evidence for the prevention and control of foodborne disease.Methods:360 cooked meat samples were randomly collected in hotels,supermarkets and market.Pathogens in these samples were detected according to the national standard methods,fluorescent PCR methods and automatic microorganism analyzer.Results:38 pathogens were found in 360 samples and the detection rate was 10.56%,4 Salmonella,32 Staphylococcus aureus and 2 Listeria monocytogenes.Detection rates were 11.66%,3.33% and 16.67% in halogen,barbecue food and quickly boiled meat respectively.Conclusion:The pathogen contamination of cooked meat products is very serious in Shenzhen and the main pathogens are Staphylococcus aureus,Salmonella and Listeria monocytogenes.Quickly boiled meat was the most contaminated food(16.67%),and halogen meat was the second most contaminated food(11.66%),while barbecue food was the last one(3.33%).Pathogen contamination of cooked meat was mainly in hotels and supermarkets.Supervision of cooked meat products should be strengthened to ensure the food quality and guarantee the health of consumers.