Division of Microbiology, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagayaku, Tokyo 158-8501, Japan.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(8):1450-8. doi: 10.1080/19440049.2012.745097. Epub 2012 Dec 3.
The National Food Surveillance System in Japan was formed in 1998 to monitor the contamination of retail foods with bacterial pathogens. Approximately 2000-3000 samples were tested annually, and the data from food categories that had more than 400 samples collected during 1998-2008 were analysed. With regard to meat, the frequency of positive samples for Salmonella in chicken for raw consumption and ground chicken was 12.7% and 33.5%, respectively. Moreover, Shiga toxin-producing Escherichia coli (STEC) O157 was found in ground meat, organ meat and processed meat, although at a low frequency (0.1%). The prevalence of Campylobacter jejuni/coli was 13.3% and 20.9% in chicken for raw consumption and ground chicken, respectively. In vegetables and fruit, Salmonella was detected in cucumber, lettuce, sprout and tomato samples at a frequency of around 0.1-0.2%. With regard to seafood, Salmonella was found in 0.5% of oysters for raw consumption. Seafood was not contaminated with STEC O157 or Shigella. Serotype Infantis was the most frequently detected serotype of Salmonella in seafood, followed by the serotypes Typhimurium, Schwarzengrund and Manhattan. In ground chicken, 72.2% of the strains were identified as the serotype Infantis. E. coli, as an indicator of food hygiene, was detected in all food categories. The results show the prevalence of the above-mentioned pathogens in the retail food supplied in Japan; further, they indicate that consumption of raw food carries the risk of contracting food-borne infections.
日本国家食品监测系统于 1998 年成立，旨在监测零售食品中细菌病原体的污染情况。每年约检测 2000-3000 个样本，对 1998-2008 年收集的超过 400 个样本的食品类别数据进行了分析。在肉类方面，生鸡肉和鸡肉泥中沙门氏菌阳性样本的检出率分别为 12.7%和 33.5%。此外，在绞肉、脏器肉和加工肉中发现了产志贺毒素大肠杆菌（STEC）O157，但其检出率较低（0.1%）。生鸡肉和鸡肉泥中空肠弯曲菌/结肠弯曲菌的检出率分别为 13.3%和 20.9%。在蔬菜和水果中，沙门氏菌在黄瓜、生菜、豆芽和番茄样本中的检出率约为 0.1-0.2%。在海鲜方面，生食用牡蛎中检出了沙门氏菌，检出率为 0.5%。海鲜未受到 STEC O157 或痢疾志贺菌的污染。肠炎沙门氏菌血清型是海鲜中最常检出的血清型，其次是鼠伤寒血清型、宋内氏血清型和曼哈顿血清型。在鸡肉泥中，72.2%的菌株被鉴定为肠炎沙门氏菌血清型。作为食品卫生指标的大肠杆菌在所有食品类别中均有检出。结果表明，上述病原体在日本供应的零售食品中存在一定的流行率，进一步表明食用生食品存在感染食源性疾病的风险。
