Experimental Study
ZHAO Feng-ling, LUO Yu-xin, CHANG Xin, JIANG Nan, GAO Jing, HUANG Zhen, LIU Yang, ZHEN Bo-jun, GAO Jie, WANG Run-ping, MA Jing, GAO Xiang, ZOU Lin, WEI Yu-xia
Objective To investigate the microbial contamination status of ready-to-eat non-fermented soybean products from different retail outlets and in both bulk and pre-packaged forms in Tongzhou District, Beijing, and to analyze the distribution characteristics of disinfectant resistance genes carried by foodborne pathogens, so as to provide scientific evidence for regional food safety risk assessment and optimization of disinfection strategies. Methods From 2020 to 2023, a total of 296 samples of ready-to-eat non-fermented soybean products were collected from the district. Microbial contamination was detected according to the GB 4789—2016 series of standards, and whole-genome sequencing was performed on the isolated pathogenic bacteria. Disinfectant resistance-related genes were analyzed with reference to the CARD database. Results From 2020 to 2023, the overall qualification rate of microbial indicators showed an upward trend, while the detection rate of pathogenic bacteria showed a downward trend (P<0.05). The qualification rates for total bacterial count and coliforms were significantly higher in pre-pack aged samples than in bulk samples (P<0.05), as well as the detection rate of pathogenic bacteria was lower in pre-pack aged samples than in bulk samples (P<0.05). Among different retail outlets, online stores had the highest qualification rates for microbial indicators (total bacterial count qualification rate 82.35%; pathogenic bacteria detection rate 1.18%), while farmers’ markets had the lowest (total bacterial count qualification rate: 24.27%; pathogenic bacteria detection rate: 11.65%). A total of 19 pathogenic strains were isolated, and sequencing analysis revealed the presence of specific disinfectant resistance genes (qacL), multidrug efflux pump gene clusters (acrAB-tolC), and adaptive regulatory genes (marA, ramA). Conclusion The safety risks of ready-to-eat non-fermented soybean products in Tongzhou District are concentrated in farmers’ markets and bulk products. Pathogenic bacteria carry multiple disinfectant resistance genes, highlingting the need for enhanced targeted supervision.