市售鸡蛋三种主要致病微生物的检测与分析  

Detection and Analysis of Three Main Pathogenic Microorganisms for Commercially Available Chicken Eggs

作　　者：赵磊[1] 罗红霞[2] 黄彦芳[2] 王建[2] 句荣辉[2] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]北京农业职业学院食品与生物工程系,北京102442

出　　处：《现代食品科技》2010年第2期200-202,共3页Modern Food Science and Technology

基　　金：国家科技支撑计划子课题(2006BAD22B02)

摘　　要：分析了北京市场零售鸡蛋被3种致病微生物污染的情况,结果表明:蛋壳上大肠杆菌的平均带菌率为80%,沙门氏菌的平均带菌率为15%,金黄色葡萄球菌平均带菌率为5%;蛋内容物中大肠杆菌带菌率为55%,少数带有沙门氏菌和金黄色葡萄球菌。Three species of pathogenic microorganisms contamination of eggs on sale in the market of Beijing. The result showed the eggshell contaminated by E. coli, Salmonella and Staphylococcus aureus were 80%, 15% and 5%, respectively. And 55% egg contents were contaminated by E. coli and only small amount of the eggs were contaminated by Salmonella and Staphylococcus aureus.

关 键 词：鸡蛋 致病微生物 大肠杆菌 沙门氏菌 金黄色葡萄球菌 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]