1 Institute of Preventive Veterinary Medicine, College of Animal Sciences, Zhejiang University & Zhejiang Provincial Key Laboratory of Preventive Veterinary Medicine, Hangzhou, China .
2 College of Animal Sciences and Technology, Zhejiang Agricultural and Forestry University , Hangzhou, China .
Foodborne Pathog Dis. 2018 Apr;15(4):187-197. doi: 10.1089/fpd.2017.2417.
Prevalence of pathogenic bacteria in food commodities in China have been reported in numerous publications over time. However, the results are scattered and varied. To calculate a robust point estimate with a higher statistical power, we applied meta-analytic approach for investigating the prevalence of common foodborne pathogens in major food items in China. Data, on prevalence of bacteria in various food commodities were extracted and analyzed from 361 (132 English and 229 Chinese) publications. Prevalence of eight most frequently reported pathogens on six broad food categories was used for pooled and subgroup meta-analysis by DerSimonian-Laird method in random-effects model. The estimated overall prevalence of pathogens in the foods was 8.5% (95% CI 8.2-8.7). The highest prevalence, irrespective of the pathogen type, was in the aquatic produce at 12.8% (12.0-13.5), while the least was in the vegetables at 3.0% (2.6-3.4). Among the pathogens, the most prevalent was Vibrio at 21.3% (19.6-23.1), whereas the least was pathogenic Escherichia coli at 4.3% (3.3-5.2). The major food pathogens in Chinese foods in decreasing order of prevalence were Vibrio parahaemolyticus, Campylobacter, Bacillus cereus, Staphylococcus aureus, Salmonella, Enterobacter, Listeria monocytogenes, and pathogenic E. coli. Presence of these organisms in foods equates the risk of microbiological food safety in China with other developed countries rather than the developing countries. This justifies the need of novel perspectives for formulating policies on microbiological food safety and risk mitigation.
中国食品中病原菌的流行情况在众多出版物中已有报道。然而，结果分散且各不相同。为了计算出具有更高统计功效的稳健点估计值，我们采用荟萃分析方法调查了中国主要食品中常见食源性病原菌的流行情况。从 361 篇（132 篇英文和 229 篇中文）出版物中提取并分析了有关各种食品中细菌流行的数据。采用 DerSimonian-Laird 方法的随机效应模型对六种广泛的食品类别中 8 种报告最频繁的病原菌的流行情况进行了汇总和亚组荟萃分析。估计食品中病原菌的总体流行率为 8.5%（95%CI 8.2-8.7）。无论病原菌类型如何，水产制品的流行率最高，为 12.8%（12.0-13.5），而蔬菜的流行率最低，为 3.0%（2.6-3.4）。在病原菌中，最常见的是副溶血性弧菌，流行率为 21.3%（19.6-23.1），而最少的是致病性大肠杆菌，流行率为 4.3%（3.3-5.2）。按照流行率降序排列，中国食品中的主要食源性病原菌依次为副溶血性弧菌、弯曲杆菌、蜡样芽胞杆菌、金黄色葡萄球菌、沙门氏菌、肠杆菌、李斯特菌和致病性大肠杆菌。这些生物体在食品中的存在使得中国的微生物食品安全风险与其他发达国家相当，而不是与发展中国家相当。这证明有必要从新的角度制定微生物食品安全政策和风险缓解措施。
