Modern Disease Control and Prevention

Objective To understand the contamination status and pathogenic characteristics of pathogenic bacteria in commercially available foods in Anyang City from 2022 to 2025, identify potential food safety hazards in a timely manner, so as to provide scientific evidence for the prevention and control of foodborne diseases as well as food supervision and management.Methods A total of 823 food samples covering 13 categories were collected from the retail market in Anyang City from 2022-2025. In accordance with the requirements of Henan Provincial Manual for Risk Monitoring of Food Contaminants and Harmful Factors, 12 types of foodborne pathogenic bacteria, including Bacillus cereus, Vibrio parahaemolyticus, and Salmonella, were detected. Serological and molecular biological tests were performed to analyze the pathogenic characteristics of the isolated pathogenic strains. Results Of the 823 commercially available food samples, 249 were tested positive, with an overall positive detection rate of 30.26%, and the mixed bacterial contamination was identified in 54 samples. Of the 12 pathogens, the top three with the highest detection rates were Bacillus cereus(27.48%, 61/222), Listeria monocytogenes(21.47%, 102/475) and Vibrio parahaemolyticus(20.55%, 15/73). Listeria monocytogenes showed the highest detection rate in quick-frozen rice and flour food,prepared meat products and raw livestock meat, which were 70.00%(14/20), 59.18%(29/49) and 45.71%(16/35), respectively.The detection rate of Salmonella was the highest in raw poultry meat at 37.78%(34/90). All 61 isolates of Bacillus cereus carried the nheB genes; all 15 Vibrio parahaemolyticus isolates were tlh +, tdh-, trh-in virulence gene detection. A total of 57 Salmonella isolates were classified into 20 serotypes, of which Salmonella Typhimurium(17.54%, 10/57) and Salmonella Enteritidis(15.79%, 9/57) were the predominant serotypes. Conclusions The detection rate of foodborne pathogenic bacteria in commercially available foods in Anyang City is relatively high, with diverse contamination distribution and co-contamination phenomena observed. The contamination characteristics vary significantly among different pathogenic bacteria and food categories. Special attention should be paid to the contamination of raw meat, quick-frozen rice and flour products and other high-risk foods, so as to reduce the incidence risk of foodborne diseases.