食物安全中心（中心）早前展開食物抗菌素耐藥性先導調查，於二零一九年十二月至二零二零年六月在零售層面抽取生肉及即食食物作抗菌素耐藥性測試。以先導調查的結果和經驗作為基礎，中心自2022年起正進行恆常食物抗菌素耐藥性監測計劃。現時，樣本的測試項目包括超廣譜β-內酰胺酶耐藥性腸道桿菌（ESBL-PE）、產碳青霉烯酶腸道桿菌（CPE）和耐萬古霉素腸道鏈球菌（VRE）。
以下是先導調查和恆常監測計劃的食物內抗菌素耐藥性的結果。食物內抗菌素耐藥性的統計數據亦可於衞生署衞生防護中心的網頁瀏覽。有關衞生署衞生防護中心管轄的顧問服務所提供的數據，請按此瀏覽。
| 超廣譜β-內酰胺酶耐藥性腸道桿菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||||
|---|---|---|---|---|---|---|
|
12/2019至 6/2020(先導調查) |
2022 | 2023 | 2024 @ | 2025 (截至9月) @ | ||
| 生肉 | 雞肉 | 88.1% (251/285) |
63.1% (41/65) |
74.3% (26/35) |
70.3% (52/74) |
67.3% (37/55) |
| 豬肉 | 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) |
|
| 整體 | 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) |
|
| 切開的水果 | / | 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) |
|
| 燒味 | / | / | / | 9.5% (14/148) |
6.0% (10/167) |
|
| 鹵味 | / | / | / | 20.0% (27/135) |
10.6% (13/123) |
|
| 壽司 | / | / | / | 3.6% (7/196) |
2.7% (8/299) |
|
| 煙三文魚 | / | / | / | 2.4% (2/85) |
0.9% (1/111) |
|
| 生蠔 | / | / | / | 0.6% (1/176) |
0.6% (1/168) |
|
| 其他 | / | / | / | 4.1% (15/362) |
1.3% (1/80) |
|
| 整體 | 13.8% (42/304) |
9.7% (29/300) |
9.0% (18/200) |
8.7% (165/1892) |
4.7% (87/1838) |
|
@ 已納入公共衞生化驗服務處及衞生署衞生防護中心管轄的顧問服務的數據
| 產碳青霉烯酶腸道桿菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||||
|---|---|---|---|---|---|---|
| 12/2019至 6/2020 (先導調查) | 2022 | 2023 | 2024 @ | 2025 (截至9月) @ | ||
| 生肉 |
雞肉 | 9.1%* (26/285) |
20.9% (40/191) |
29.4% (32/109) |
35.4% (79/223) |
26.7% (44/165) |
| 豬肉 | 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) |
|
| 整體 | 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) |
|
| 切開的水果 | / | 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) |
|
| 燒味 | / | / | / | 0% (0/162) |
0.6% (1/176) |
|
| 鹵味 | / | / | / | 0.7% (1/148) |
0.8% (1/132) |
|
| 壽司 | / | / | / | 0% (0/196) |
0% (0/299) |
|
| 煙三文魚 | / | / | / | 0% (0/85) |
0% (0/111) |
|
| 生蠔 | / | / | / | 0% (0/176) |
0% (0/168) |
|
| 其他 | / | / | / | 0% (0/362) |
0% (0/80) |
|
| 整體 | 0.3%* (1/304) |
1.6% (8/496) |
0.3% (1/304) |
0.1% (2/2043) |
0.2% (4/1952) |
|
* 驗出耐美羅培南腸道桿菌的樣本數目/測試耐美羅培南腸道桿菌的樣本數目。在此期間未對細菌分離株進行基因型測試。
@ 已納入公共衞生化驗服務處及衞生署衞生防護中心管轄的顧問服務的數據
| 耐萬古霉素腸道鏈球菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||||
|---|---|---|---|---|---|---|
| 12/2019至 6/2020 (先導調查) | 2022 | 2023 |
2024 |
2025 (截至9月) |
||
| 生肉 |
雞肉 | 0% (0/285) |
0.5% (1/211) |
0% (0/119) |
0% (0/249) |
0% (0/182) |
| 豬肉 | 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) |
|
| 整體 | 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) |
|
| 切開的水果 | / | / | / | 0% (0/119) |
0% (0/84) |
|
| 三文治 | / | / | / | 0% (0/116) |
0% (0/84) |
|
| 燒味 | / | / | / | 0% (0/53) |
0% (0/37) |
|
| 鹵味 | / | / | / | 0% (0/51) |
0% (0/39) |
|
| 壽司 | / | / | / | / | / | |
| 煙三文魚 | / | / | / | / | / | |
| 生蠔 | / | / | / | / | / | |
| 其他 | / | / | / | / | / | |
| 整體 | 0% (0/304) |
0.1% (1/719) |
0% (0/381) |
0% (0/572) |
0% (0/417) |
|
食物內抗菌素耐藥性恆常監測計劃期間，生肉和即食食物繼續被驗出含超廣譜β-內酰胺酶耐藥性腸道桿菌，生肉方面整體水平呈下降趨勢。
一般來說，食物內抗菌素耐藥性恆常監測計劃期間即食食物被驗出含產碳青霉烯酶腸道桿菌的比率偏低。整體即食食物被驗出含產碳青霉烯酶腸道桿菌的比例並沒有顯著差異的上升。
耐萬古霉素腸道鏈球菌至今甚少在食物中被發現。