Results of monitoring of foodborne pathogens in Jiangmen City during 2004-2009.
Yin Ben-kang, LI Zhan-yu, Huang ShanSheng
Abstract
Yin Ben-kang, LI Zhan-yu, Huang ShanSheng
Abstract
Objective To understand the contamination status of Salmonella,Staphylococcus aureus,Listeria monocytogenes,Vibrio parahaemolyticus and EHECO157:H7.Methods According to the international method and the requirements of The program of Surveillance Food-borne Pathogens in Guangdong Province,Salmonella,Staphylococcus aureus,Listeria monocytogenes,Vibrio parahaemolyticus and EHEC0157:H7 from the samples were isolated after show-color culture by biochemistry and serological test.Results There 12 types of samples in 908 cases),72 samples were positive with a positive rate of 7.93%.There 17 strains of Staphylococcus aureus were detected(3.82%;),followed by 30 strains of Salmonella(3.30%);There were 23 strains of Listeria monocytogenes(2.53%);There was 2 strains of Vibrio parahaemolyticus(0.45%);while there was no EHEC0157:H7 strains were detected.Conclusion The surveillance of food-borne pathogens in the non-finalized packed cooked meet,raw meats and cold dish be strengthened.
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Objective To understand the contamination status of Salmonella,Staphylococcus aureus,Listeria monocytogenes,Vibrio parahaemolyticus and EHECO157:H7.Methods According to the international method and the requirements of The program of Surveillance Food-borne Pathogens in Guangdong Province,Salmonella,Staphylococcus aureus,Listeria monocytogenes,Vibrio parahaemolyticus and EHEC0157:H7 from the samples were isolated after show-color culture by biochemistry and serological test.Results There 12 types of samples in 908 cases),72 samples were positive with a positive rate of 7.93%.There 17 strains of Staphylococcus aureus were detected(3.82%;),followed by 30 strains of Salmonella(3.30%);There were 23 strains of Listeria monocytogenes(2.53%);There was 2 strains of Vibrio parahaemolyticus(0.45%);while there was no EHEC0157:H7 strains were detected.Conclusion The surveillance of food-borne pathogens in the non-finalized packed cooked meet,raw meats and cold dish be strengthened.
Key concepts: Vibrio parahaemolyticus, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Microbiology, Listeria, Biology, Food science