CAJ | 학술논문

　　目的了解河池市售熟肉制品中常见食源性致病菌污染状况，为预防和控制食源性疾病的发生和流行提供科学依据。方法按照国家食源性疾病监测网的监测方案和国家标准进行检验和评价。结果2011—2012年在全市十二个县（市、区）的监测点共采集了361份熟肉制品中，年平均检出率最高的食源性致病菌为金黄色葡萄球菌（2.5%），以后依次为单核细胞增生李斯特菌（1.1%），沙门氏菌（0.6%），志贺氏菌（0.3%）。以上致病菌主要在第2、3季度检出且全部为散装样品。结论河池市售熟肉制品中存在不同程度的食源性致病菌污染，尤其是金黄色葡萄球菌污染最为严重，散装熟肉制品成为食源性致病菌的主要污染源，对消费者食用存在极高风险，相关部门应加强卫生监督管理。
　　목적료해하지시수숙육제품중상견식원성치병균오염상황，위예방화공제식원성질병적발생화류행제공과학의거。방법안조국가식원성질병감측망적감측방안화국가표준진행검험화평개。결과2011—2012년재전시십이개현（시、구）적감측점공채집료361빈숙육제품중，년평균검출솔최고적식원성치병균위금황색포도구균（2.5%），이후의차위단핵세포증생리사특균（1.1%），사문씨균（0.6%），지하씨균（0.3%）。이상치병균주요재제2、3계도검출차전부위산장양품。결론하지시수숙육제품중존재불동정도적식원성치병균오염，우기시금황색포도구균오염최위엄중，산장숙육제품성위식원성치병균적주요오염원，대소비자식용존재겁고풍험，상관부문응가강위생감독관리。
Objective Understanding of common foodborne pathogens polution condition in Hechi cooked meat product, to oprovide the scientific basis for prevention and control of foodborne disease outbreak and epidemic. Methods Inspecting and evaluating in accordance with food-borne disease monitoring network monitoring solution state and with the national standards. Results In 361 samples of cooked meat products colected from the city's 12 counties (city) monitoring sites from 211 to 2012, the highest average detection of foodborne pathogenic bacteria is staphylococcus aureus (2.5%),folowed by monocytes hyperplasia liszt fungus (1.1%), salmonela (0.6%), hayes bacteria (0.3%). Above the pathogenic bacteria mainly detected in 2 to 3 quarter and al for bulk samples. Conclusion There are different degrees of foodborne pathogenic bacteria contamination in Hechi cooked meat product. In particular ,Staphylococcus aureus is the most poluted, and cooked meat products in bulk become the main sources of foodborne pathogenic bacteria. Because there is a high risk for consumers to eat,so related departments should strengthen hygiene supervision and management.