北京市通州区即食非发酵豆制品微生物污染状况及致病菌分析赵凤玲1，李盼盼2，高 翔1，罗宇馨1，王润萍1，高 静1（1.北京市通州区疾病预防控制中心，北京 101100；2.河北北方学院，河北张家口 075000）摘 要：目的：了解北京市通州区不同包装、不同采样场所即食非发酵豆制品微生物污染情况，为本地区食源性疾病的风险评估提供依据。
方法：采集即食非发酵豆制品70份，采用GB 4789系列标准方法进行大肠菌群计数、菌落总数、致病菌的检测；对检测出的致病菌检测其毒力基因和血清分型，并进行药敏分析和PFGE分子分型。
结果：预包装的微生物检测合格率均高于散装，预包装致病菌检出率低于散装，超市的微生物合格率高于网店和农贸市场。
本次共检出致病菌14株，沙门氏菌5株；单核细胞增生李斯特氏菌4株，血清型为1/2a有3株，1/2b有1株，且所检测的6对毒力基因均为阳性；致泻大肠埃希氏菌5株，均携带astA毒力基因，为肠聚集性大肠埃希菌。
结论：北京市通州区即食非发酵豆制品污染较为严重，部分豆制品中检测出了食源性致病菌，存在较高的食物安全隐患，相关部门应加强监管力度，保障食品安全。
关键词：非发酵豆制品；微生物污染；毒力基因；血清分型Microbial Contamination Status and Pathogenic Bacteria Analysis of Ready-To-Eat Non-Fermented Soy Products inTongzhou District, BeijingZHAO Fengling1, LI Panpan2, GAO Xiang1, LUO Yuxin1, WANG Runping1, GAO Jing1(1.Beijing Tongzhou District Center for Disease Control and Prevention, Beijing 101100, China; 2.Hebei NorthUniversity, Zhangjiakou 075000, China)Abstract: Objective: To investigate the microbial contamination of ready-to-eat non-fermented soybean products in different packaging and sampling sites in Tongzhou district, Beijing, and to provide a basis for the risk assessment of foodborne diseases in this area. Method: 70 copies of ready-to-eat non-fermented soy products were collected, and the coliform count, total number of colonies and pathogenic bacteria were detected by GB 4789 series standard methods. The virulence genes and serotyping of the detected pathogenic bacteria were detected, and the susceptibility analysis and PFGE molecular typing were performed. Result: The pass rate of prepackaged microbial detection was higher than that of bulk, the detection rate of prepackaged pathogenic bacteria was lower than that of bulk, and the microbial qualification rate of supermarkets was higher than that of online stores and farmers’ markets. A total of 14 strains of pathogenic bacteria were detected, 5 strains of Salmonella;4 strains of Listeria monocytogenes, 3 strains of serotype 1/2a, 1 strain of 1/2b, and the 6 pairs of virulence genes detected were all positive;5 strains of Escherichia coli causing diarrhea, all of which carry the astA virulence gene as enteroaggregative Escherichia coli. Conclusion: The pollution of ready-to-eat non-fermented soy products in Tongzhou district, Beijing is serious, and foodborne pathogenic bacteria have been detected in some soy products, which has high food safety risks, and relevant departments should strengthen supervision to ensure food safety.Keywords: non-fermented soy products; microbial contamination; virulence genes; serotyping基金项目：北京市通州区科技发展计划项目（KJ2023CX083）。
