鸡肉屠宰加工环节弯曲菌流行病学调查与分析  

Research and analysis on campylobacter epidemiology in chicken slaughtering and processing section

作　　者：焦扬[1] 翟伟华[1] 黄金林[1] 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《肉类工业》2011年第4期44-46,共3页Meat Industry

基　　金：江苏省大学生实践创新训练计划项目(575)

摘　　要：分别采集鸡肉屠宰加工过程中各个环节样品,监测弯曲菌流行病学。定性监测显示,弯曲菌的阳性率呈现先升高后降低再升高的变化趋势。定量监测表明弯曲菌携带量总体呈现下降趋势,但内脏环节的携带量较高,同时也表明消毒和冷冻能有效降低鸡肉中的弯曲菌数量。Samples in each section during chicken slaughtering and processing were collected separately,in order to monitor campylobacter epidemiology.Qualitative monitor showed campylobacter positive rate appeared variation trend of first rise then fall then rise again.Quantification monitor showed total campylobacter carrying capacity appeared fall trend,but higher in giblets section,and it also indicated that sterilization and freezing could effectively reduce campylobacter number in chicken.

关 键 词：鸡肉 屠宰 弯曲菌 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]