Surveillance results of foodborne pathogens in market-sold food in Fuyang District / 预防医学

ABSTRACT

Objective@# To investigate the contamination of foodborne pathogens in market-sold food in Fuyang District, Hangzhou City, so as to provide insights into intensified supervision of food safety and management of foodborne diseases.@*Methods@# A total of 1 176 market-sold food samples belonging to 11 categories were collected from Fuyang District from 2019 to 2022, and nine foodborne pathogens, including Salmonella, Vibrio parahaemolyticus and Yersinia enterocolitica, were detected according to the National Handbook for Surveillance of Risk of Food Contamination and Hazardous Factors in 2019 and national criteria for food microbiological testing. The detection of foodborne pathogens was analyzed in food samples with different categories and sources. @*Results@#Foodborne pathogens were detected in 332 out of 1 176 market-sold food samples, with a detection rate of 28.23%, and the detection rates of V. parahaemolyticus, Enterobacter sakazakii, non-O1/non-O139 V. cholerae, Y. enterocolitica, Vibrio vulnificus, Bacillus cereus, Staphylococcus aureus, Salmonella and Listeria monocytogenes were 39.47%, 36.92%, 35.48%, 34.09%, 13.85%, 12.26%, 8.58%, 6.65% and 2.53%. The detection rates of foodborne pathogens were 38.36%, 24.90%, 15.48%, 11.90%, 5.68%, 5.56%, 4.48%, 1.67%, 1.25% and 0.81% in aquatic food and its products, meat and meat products, local specialty food, catering food, flavoring, foods for special dietary uses, milk and milk products, egg and egg products, cooked food and other food, respectively, while foodborne pathogens were not detected in frozen drinks. In addition, the detection rates of foodborne pathogens were 24.97%, 15.19%, 9.88%, 7.89% and 7.23% in farmers' markets, supermarkets, online stores, vendors and restaurants, respectively. @*Conclusions@#A high detection rate of V. parahaemolyticus, E. sakazakii and non-O1/non-O139 V. cholerae was found in market-sold food in Fuyang District from 2019 to 2022, and the contamination of foodborne pathogens was serious in aquatic food and its products, meat and meat products and local specialty food.