商品肉鸡生产加工过程中沙门菌的污染与防控  

Prevention and Control of Salmonella Contamination in the Processing of Commercial Broiler

作　　者：朱恒文[1] 孙裴[1] 魏建忠[1] 王桂军[1] 李郁[1] 

机构地区：[1]安徽农业大学动物科技学院,安徽合肥230036

出　　处：《动物医学进展》2010年第S1期225-227,共3页Progress In Veterinary Medicine

基　　金：国家科技支撑计划项目(2009BADB9B01)

摘　　要：沙门菌是一种能引起食源性感染的常见致病菌,主要通过动物性食品进行传播,尤其是商品肉鸡。商品肉鸡中的沙门菌主要来源于其养殖、运输、加工、冷藏等生产加工过程。因此,了解商品肉鸡生产加工过程中的沙门氏菌污染的来源,加强商品肉鸡生产加工过程中沙门氏菌的防控,对降低沙门氏菌感染有着十分重要的意义。Salmonella is a common disease-causing bacteria which can lead to food borne infection.The bacteria mainly spread through animal products,especially commodity broiler.In products of commodity broiler,Salmonella contamination mainly comes from the farming,transportation,processing and cold storage processing.Therefore,in order to reduce Salmonella infection,it is of great significance to understand sources of Salmonella contamination and enhance the prevention and control of Salmonella in the processing of commercial broiler.

关 键 词：商品肉鸡 加工过程 沙门菌 污染来源 防控措施 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]