Huzhou Center for Disease Control and Prevention, Huzhou 313000, China.
J Food Prot. 2024 Feb;87(2):100219. doi: 10.1016/j.jfp.2024.100219. Epub 2024 Jan 11.
Salmonella is one of the most common foodborne pathogens. A total of 70-80% of bacterial food poisoning is caused by Salmonella in China. From 2015 to 2023, a total of 1945 samples in 6 food categories were collected in Huzhou for monitoring of Salmonella. Epidemiological analysis, serotyping, and antibiotic sensitivity testing were conducted on isolated Salmonella. Ninety Salmonella strains were detected from 1945 samples, and the total detection rate was 4.63%. Among all kinds of food, the detection rate of Salmonella in raw animal meat (8.93%) and raw poultry meat (8.54%) was the highest. Salmonella had also been detected in ready-to-eat foods (bulk cooked meat, Chinese cold dishes) and emerging food categories (seasoned raw meat and premade dishes). A total of 24 serotypes of Salmonella were detected, of which the dominant serotype was Salmonella Typhimurium. The serotypes of Salmonella detected in different types of food were different. The results showed that the isolates had strong resistance to ampicillin (AMP) and tetracycline (TET).
沙门氏菌是最常见的食源性致病菌之一。在中国，70-80%的细菌性食物中毒是由沙门氏菌引起的。2015 年至 2023 年，在湖州对 6 类食品共采集 1945 份样本进行沙门氏菌监测。对分离出的沙门氏菌进行流行病学分析、血清分型和药敏试验。从 1945 份样本中检出 90 株沙门氏菌，总检出率为 4.63%。在各类食品中，生动物肉（8.93%）和生禽肉（8.54%）的沙门氏菌检出率最高。沙门氏菌也存在于即食食品（散装熟肉、中式凉菜）和新兴食品类别（调味生肉和预制菜肴）中。共检出 24 种血清型沙门氏菌，其中优势血清型为鼠伤寒沙门氏菌。不同类型食品中检出的沙门氏菌血清型不同。结果表明，分离株对氨苄西林（AMP）和四环素（TET）的耐药性较强。
