中文摘要：

了解辣椒制品金黄色葡萄球菌的污染状况，检测辣椒制品中金黄色葡萄球菌携带肠毒素的情况，为开展辣椒制品安全风险评估，企业及产品分类管理提供必要的依据。方法：参照GB4789．10—2010对样品进行金黄色葡萄球菌分离、培养，用VITEK 2 compact全自动微生物鉴定分析系统进行生化鉴定，同时用全自动荧光酶标免疫测试系统（VIDAS30）检测分离菌株携带肠毒素SEA-SEE情况。结果：从705份样品中共检出金黄色葡萄球菌21株，总检出率为2．98％。其中干辣椒制品未检出金黄色葡萄球菌、油辣椒检出率为3．34％，发酵辣椒制品检出率为5．63％，其他辣椒制品检出率为1．32％。21株金黄色葡萄球菌中11株葡萄球菌肠毒素阳性，总检出率为52．38％。其中油辣椒葡萄球菌肠毒素阳性率为46．67％，发酵辣椒制品葡萄球菌肠毒素阳性率为75．00％，其他辣椒制品葡萄球菌肠毒素阳性率为50．00％。辣椒制品样品产地涉及15个省（区、市），从4个省（区）产的辣椒样品中检出金黄色葡萄球菌并携带肠毒素。结论：不同类型辣椒制品污染程度存在差异，不同产地辣椒制品污染程度存在差异，辣椒制品存在金黄色葡萄球菌污染风险，并且产肠毒素的金黄色葡萄球菌占一定的比例。

英文摘要：

Objective. To realize the contamination situation of Staphylococcus aureus in chili condiment, and research the distribution of Staphylococcal enterotoxins of strains aimed for product Security risk assessment,corporate and product category management. Methods.. The methods was developed according to GB 4789.10-2010, with the VITEK 2 compact automated microbial identification system for biochemical analysis, enterotoxins SEA-SEE situation of strains with Automatic fluorescence enzyme immunoassay test system（VIDAS 30）method was detected. Results. 21strains of Staphylococcus aureus were detected from 705 samples,the detectable rate of staphylococcus aureus is 2.98%, Dried chili products which were not detected in Staphylococcus aureus,the detection rate of oil Chili products was 3.34% ,chili fermentation products was detected in 5.63%, other chili products was detected in 1.32%. Among 21strains of Staphylococcus aureus, 11 strains of Staphylococcus enterotoxins was positive , the total detection rate was 52.38%. Staphylococcal enterotoxin of oil Chili products was 46.67% positive, chili fermentation products was 75.00%, other chili products was 50.00%. Chilli condiment samples involved 15 provinces （autonomous regions and municipalities） , Staphylococcus aureus and Staphylococcal enterotoxins was found from four provinces （regions） in the chili condiment samples. Conclusion： The contamination level of different types of chili condiment are different, the contamination level of chili condiment from different areas are different. There is risk of contamination of Staphylococcus aureus of chili condiments, Staphylococcal enterotoxins was certain proportion of strains of Staphylococcus aureus detected in chili condiments.