Monitoring results on food-borne pathogens in food in Shanghai from 2011 to 2012

[Objective] To control the condition of the food contaminated by bacterium such as Salmonella,Staphylococcus aureus,EHEC O157 ∶ H7,Vibrio parahaemolyticus and Listeria monocytogenes,improve detection,warning and control capabilities for foodborne disease,and provide the scientific basis for monitoring food poisoning. [Methods] Investigation was done according to the microbiology section of GB4789 Food Hygiene Inspection [Results] A total of 2568 samples were detected in 2011—2012 from livestock and poultry class,omophagia and non-omophagia aquatic products,and cooked food products,with 401 strains being found positive of foodborne pathogens. The total detection rate was 15. 6%,of which the rates for Salmonella,Staphylococcus aureus in livestock class were 9. 0%,6. 8%; Salmonella,Vibrio parahaemolyticus in aquatic product,1. 3%,21. 4%; Vibrio parahaemolyticus,Listeria monocytogenes in omophagia aquatic product 5. 0%,1. 2%; Staphylococcus aureus,Listeria monocytogenes in cooked food class,11. 5%,8. 3%,and No EHEC O157 ∶ H7 were detected. [Conclusion] The foodborne pathogen contamination is existent in the four main foods for Shanghai residents,of which contamination with Vibrio parahaemolyticus in non-omophagia aquatic product is more severe; the detection rate for Vibrio parahaemolyticus is the highest in August every year. Staphylococcus aureus is mainly detected in cooked food class and Salmonella in livestock and poultry class.