食物安全中心（中心）早前展开食物抗菌素耐药性先导调查，于二零一九年十二月至二零二零年六月在零售层面抽取生肉及即食食物作抗菌素耐药性测试。以先导调查的结果和经验作为基础，中心自2022年起正进行恒常食物抗菌素耐药性监测计划。现时，样本的测试项目包括超广谱β-内酰胺酶耐药性肠道杆菌（ESBL-PE）、产碳青霉烯酶肠道杆菌（CPE）和耐万古霉素肠道链球菌（VRE）。
以下是先导调查和恒常监测计划的食物内抗菌素耐药性的结果。食物内抗菌素耐药性的统计数据亦可于卫生署卫生防护中心的网页浏览。有关卫生署卫生防护中心管辖的顾问服务所提供的数据，请按此浏览。
| 超广谱β-内酰胺酶耐药性肠道杆菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||||
|---|---|---|---|---|---|---|
|
12/2019至 6/2020(先导调查) |
2022 | 2023 | 2024 @ | 2025 (截至9月) @ | ||
| 生肉 | 鸡肉 | 88.1% (251/285) |
63.1% (41/65) |
74.3% (26/35) |
70.3% (52/74) |
67.3% (37/55) |
| 猪肉 | 84.7% (249/294) |
73.5% (50/68) |
71.9% (23/32) |
65.3% (47/72) |
78.9% (45/57) |
|
| 牛肉 | 65.8% (179/272) |
42.4% (28/66) |
61.8% (21/34) |
55.1% (43/78) |
50.0% (26/52) |
|
| 整体 | 79.8% (679/851) |
59.8% (119/199) |
69.3% (70/101) |
63.4% (142/224) |
65.9% (108/164) |
|
| 即食食物 | 蔬菜 | 14% (14/100) |
10.9% (11/101) |
10.2% (5/49) |
26.1% (46/176) |
18.3% (19/104) |
| 刺身 | 13.7% (28/204) |
16.2% (16/99) |
17.6% (9/51) |
10.9% (26/239) |
4.3% (15/349) |
|
| 切开的水果 | / | 2.0% (1/50) |
0% (0/50) |
11.0% (20/182) |
5.6% (10/179) |
|
| 三文治 | / | 2.0% (1/50) |
8.0% (4/50) |
3.6% (7/193) |
3.5% (9/258) |
|
| 烧味 | / | / | / | 9.5% (14/148) |
6.0% (10/167) |
|
| 卤味 | / | / | / | 20.0% (27/135) |
10.6% (13/123) |
|
| 寿司 | / | / | / | 3.6% (7/196) |
2.7% (8/299) |
|
| 烟三文鱼 | / | / | / | 2.4% (2/85) |
0.9% (1/111) |
|
| 生蚝 | / | / | / | 0.6% (1/176) |
0.6% (1/168) |
|
| 其他 | / | / | / | 4.1% (15/362) |
1.3% (1/80) |
|
| 整体 | 13.8% (42/304) |
9.7% (29/300) |
9.0% (18/200) |
8.7% (165/1892) |
4.7% (87/1838) |
|
@ 已纳入公共卫生化验服务处及卫生署卫生防护中心管辖的顾问服务的数据
| 产碳青霉烯酶肠道杆菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||||
|---|---|---|---|---|---|---|
| 12/2019至 6/2020 (先导调查) | 2022 | 2023 | 2024 @ | 2025 (截至9月) @ | ||
| 生肉 |
鸡肉 | 9.1%* (26/285) |
20.9% (40/191) |
29.4% (32/109) |
35.4% (79/223) |
26.7% (44/165) |
| 猪肉 | 14.6%* (43/294) |
31.0% (61/197) |
32.0% (33/103) |
35.3% (79/224) |
39.0% (64/164) |
|
| 牛肉 | 4.4%* (12/272) |
11.2% (22/196) |
9.6% (10/104) |
11.7% (27/230) |
7.5% (12/159) |
|
| 整体 | 9.5%* (81/851) |
21.1% (123/584) |
23.7% (75/316) |
27.3% (185/677) |
24.6% (120/488) |
|
| 即食食物 |
蔬菜 | 0%* (0/100) |
1.5% (3/201) |
0% (0/99) |
0% (0/207) |
0.8% (1/129) |
| 刺身 | 0.5%* (1/204) |
1.0% (2/195) |
0% (0/105) |
0% (0/271) |
0% (0/372) |
|
| 切开的水果 | / | 6.0%* (3/50) |
0%* (0/50) |
0% (0/212) |
0.5% (1/203) |
|
| 三文治 | / | 0%* (0/50) |
2.0%* (1/50) |
0.4% (1/224) |
0% (0/282) |
|
| 烧味 | / | / | / | 0% (0/162) |
0.6% (1/176) |
|
| 卤味 | / | / | / | 0.7% (1/148) |
0.8% (1/132) |
|
| 寿司 | / | / | / | 0% (0/196) |
0% (0/299) |
|
| 烟三文鱼 | / | / | / | 0% (0/85) |
0% (0/111) |
|
| 生蚝 | / | / | / | 0% (0/176) |
0% (0/168) |
|
| 其他 | / | / | / | 0% (0/362) |
0% (0/80) |
|
| 整体 | 0.3%* (1/304) |
1.6% (8/496) |
0.3% (1/304) |
0.1% (2/2043) |
0.2% (4/1952) |
|
* 验出耐美罗培南肠道杆菌的样本数目/测试耐美罗培南肠道杆菌的样本数目。在此期间未对细菌分离株进行基因型测试。
@ 已纳入公共卫生化验服务处及卫生署卫生防护中心管辖的顾问服务的数据
| 耐万古霉素肠道链球菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||||
|---|---|---|---|---|---|---|
| 12/2019至 6/2020 (先导调查) | 2022 | 2023 |
2024 |
2025 (截至9月) |
||
| 生肉 |
鸡肉 | 0% (0/285) |
0.5% (1/211) |
0% (0/119) |
0% (0/249) |
0% (0/182) |
| 猪肉 | 0% (0/294) |
0% (0/216) |
0% (0/114) |
0% (0/249) |
0% (0/183) |
|
| 牛肉 | 0% (0/272) |
0% (0/216) |
0% (0/114) |
0% (0/248) |
0% (0/184) |
|
| 整体 | 0% (0/851) |
0.2% (1/643) |
0% (0/347) |
0% (0/746) |
0% (0/549) |
|
| 即食食物 |
蔬菜 | 0% (0/100) |
0% (0/362) |
0% (0/188) |
0% (0/119) |
0% (0/87) |
| 刺身 | 0% (0/204) |
0.3% (1/357) |
0% (0/193) |
0% (0/114) |
0% (0/86) |
|
| 切开的水果 | / | / | / | 0% (0/119) |
0% (0/84) |
|
| 三文治 | / | / | / | 0% (0/116) |
0% (0/84) |
|
| 烧味 | / | / | / | 0% (0/53) |
0% (0/37) |
|
| 卤味 | / | / | / | 0% (0/51) |
0% (0/39) |
|
| 寿司 | / | / | / | / | / | |
| 烟三文鱼 | / | / | / | / | / | |
| 生蚝 | / | / | / | / | / | |
| 其他 | / | / | / | / | / | |
| 整体 | 0% (0/304) |
0.1% (1/719) |
0% (0/381) |
0% (0/572) |
0% (0/417) |
|
食物内抗菌素耐药性恒常监测计划期间，生肉和即食食物继续被验出含超广谱β-内酰胺酶耐药性肠道杆菌，生肉方面整体水平呈下降趋势。
一般来说，食物内抗菌素耐药性恒常监测计划期间即食食物被验出含产碳青霉烯酶肠道杆菌的比率偏低。整体即食食物被验出含产碳青霉烯酶肠道杆菌的比例并没有显著差异的上升。
耐万古霉素肠道链球菌至今甚少在食物中被发现。