Analysis on Detection of Food-borne Pathogens Contamination on Retailed Food in Zhangzhou,2004-2008

[Objective]To study the contamination status of food-borne pathogens in foods in Zhangzhou city,find out food with high risk,and provide scientific basis for prevention and control of food-borne pathogens.[Methods]From June to October,2004-2008,ten kinds of food samples were collected from large-scale supermarkets,farm markets,restaurant,hotel,individual vendors selling point and mobile stalls selling raw milk.Consist of ten kinds of food samples were in the sale of raw pork,raw beef,lamb,meat in bulk,baby food,ice cream,frozen pasta(raw,cooked),animal aquatic product(fresh,frozen,raw),raw vegetables,milk and dairy products(raw milk,sterilized milk).Examinations of ,,,,Salmonella,Staphylococcus aureus,Listeria monocytogenes,Escherichia Coli O157,,,,,Campylobaeter jejuni,Vibrio phrahaemolyticus,Vibrio cholera,Vibrio vulnificus,Enterobacter sakazakii were carried out based on the National Food-borne Disease Surveillance Program and a monitoring mission issued by Fujian Provincial Health Department.[Results]A total of 329 samples in ten kinds of food that were detected,37 strains of objective pathogens were detected with an overall positive rate of 11.25%.Salmonella had the highest positive rate of 18.70%.Of the ten types of food,the contamination rate of animal aquatic product was the highest with overall positive rate of 46.51%,and frozen pasta was the second with overall positive rate of 21.74%.There were different levels of food contamination in raw pork,raw lamb,raw beef,cooked meat products,baby food,milk and dairy products(raw milk,sterilized milk),etc.[Conclusion]Through 5 years continuing active surveillance,the situation of contamination in daily consuming foods by food-borne pathogens has been revealed,high risk foods are found,nine types of food-borne pathogens distributing trends in different foods are also known,and provide scientific basis for strengthen supervision and management of food hygiene to prevent food-borne disease.