HACCP体系对肉鸡生产中沙门氏菌的控制效果  

Implementation of the HACCP Program on Control Salmonella in Poultry Farm

作　　者：刘佩红[1] 张苏华[1] 王建[1] 齐新勇 沈莉萍[1] 徐锋[1] 

机构地区：[1]上海市畜牧兽医站,上海201103 [2]上海大江(集团)股份有限公司,上海201600

出　　处：《动物医学进展》2005年第4期61-63,共3页Progress In Veterinary Medicine

基　　金：上海市科技兴农重点攻关项目(农科攻字2001第3 6号)

摘　　要：在上海某大型鸡场所辖的5 个肉鸡场严格按照肉鸡生产SSOP程序基础之上制定并实施HACCP 程序,为了验证HACCP体系的应用效果,我们以出口禽肉中要求最严格的病原之一沙门氏菌为例,比较鸡场在应用HACCP程序之前和之后的沙门氏菌感染情况。2003年3月份和9 月份在5 个实施HACCP的鸡场和5 个相同规模的对照鸡场采集泄殖腔拭子,每个鸡场480 份样品,检测沙门氏菌的感染率。结果实施HACCP的鸡场沙门氏菌阳性率由实施HACCP 前的1.17%(28/2 400)下降到0.04%(1/2 400),而同期5个对照鸡场沙门氏菌阳性率分别为1.25%(30/2 400)、1.67% (40/2 400)。由此可见,HACCP程序的实施,对鸡场沙门氏菌的控制有明显的效果。After implemented HACCP program along with SSOP in five broiler farms of a Shanghai mass poultry farm, the prevalence of positive samples for Salmonella were inspected. 480 samples on each of five farms were cultured before and after the HACCP had been implemented. The prevalence of positive samples for Salmonella was 1.17%(28/2400)and 0.04%(1/2400) in five tested farm. While in five compared farms on contemporaneity, the positive samples was 1.25% (30/2400) and 1.67% (40/2400), respectively. These results indicate the HACCP have a good effect on control Salmonella in poultry farm.

关 键 词：危害分析与关键控制点 沙门氏菌 肉鸡 

分 类 号：S852.612[农业科学—基础兽医学]