Contamination analysis and risk assessment of E.coli O157 and Shigella in chili condiment

To master E.coli O157 and Shigella bacteria contamination in order to carry out security risk assessment of chili condiment,corporate and product category management to provide the necessary basis.Refers to GB/T4789.36—2008 automatic enzyme league fluorescence screening methods of samples for rapid screening test for E.coli O157.If E.coli 0157 test results were positive,the reference to GB/T4789.36—2008 isolation and identification of bacteria to confirm.Referring to GB/T4789.5—2003 Shigella.of samples be tested.Suspicious strains with API 20E biochemical identification kits and VITEK 2 compact 30 automatic identification system for biochemical analysis,comprehensive biochemical test and serological test results report.A total of 890 samples,including four categories chili products,involving 18 provinces(autonomous regions and municipalities),194 production enterprises,the target bacteria of E.coli O157 and Shigella were not detected,indicating that E.coli O157 and Shigella bacteria in the chili condiment with less risk.