Survey of food-borne pathogenic bacteria contamination of commercial food in Guilin city in 2008-2011

Objective To understand the contamination of commercial food by food-borne pathogens in Guilin city.Methods According to food-borne diseases detection guidelines,7 kinds of commercial food in Guilin were sampled for detection of food-borne pathogenic bacteria from 2008 to 2011.SPSS 18.0 was applied for descriptive epidemiologic and statistical estimation.Results Totally 58 strains of food-borne pathogens were detected from the 331 samples with a positive rate of 17.52%.The results of dete4ction of vegetables and pasteurized milk samples were all negative.The contamination rate of frozen rice food by Staphylococcus aureus was the highest(36.00%),Additionally,The contamination rate of raw rice food was higher than that of cooked rice food.The contamination rate of aquatic animal products was 33.33%,while Vibrio parahaemolyticus accounted for 77.78%.The contamination rate of raw meat and poultry were 9.62% and 24.32% respectively,mainly by salmonella,without statistical significant difference.The detection rate in ready-to-use food was 14.7%,ranked from high to low as follows:ice cream(50%),cake(40%),fruit juice(30%)and the fermented soy products(20%),all were staphylococcus aureus.No contamination was found in cooked meat,Chinese-style cold dish and salad.No EHEC O157:H7 and campylobacter jejuni were detected in the food.Conclusions Food-borne pathogenic bacteria contamination exists in commercial food.Therefore,in order to reduce food-borne diseases,efforts should be taken to strengthen food monitoring and quality control,together with actions to enhance health supervision and regulatory.