生鲜猪肉中沙门氏菌的分离、鉴定及耐药性检测  

Isolation,Identification and Antibiotic Resistance of Salmonella from Fresh Pork

作　　者：姚大伟[1] 江芸[2] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095 [2]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品科学》2012年第24期210-214,共5页Food Science

基　　金：国家公益性行业(农业)科技专项(200903012);国家自然科学基金面上项目(31071614)

摘　　要：调查本地区生鲜猪肉中沙门氏菌的污染情况及耐药性情况,为进一步对肉及肉制品中耐药性沙门氏菌的风险评估奠定基础。采集超市和集贸市场的生鲜猪肉,采用实时荧光定量PCR对生鲜猪肉中沙门氏菌污染进行初筛,然后根据沙门氏菌检验国家标准进行分离鉴定,并对分离到的沙门氏菌进行耐药性检测。结果从83份肉样中分离到21株沙门氏菌,沙门氏菌检出率为25.3%。21株沙门氏菌中有7株对11种抗生素中的至少一种产生耐药性,耐药率33.3%。结果表明本地区生鲜猪肉微生物污染较为严重,沙门氏菌检出率较高且四环素耐药严重;另外在菌落总数和沙门氏菌检出率方面冷却肉的质量好于热鲜肉,超市和集贸出售的肉的质量无显著差异。The aim of this study was to investigate Salmonella contamination in fresh pork in Nanjing and test the antibiotic resistance of Salmonella isolates. RT-PCR was used to primarily examine whether fresh pork samples collected from local supermarkets or farmers＇ markets were contaminated by Salmonella. Salmonella was isolated and identified from contaminated samples according to relevant national standards and tested for antibiotic resistance. A total of 21 of 83 pork samples were found to be positive for Salmonella with a positive rate of 25.3%. Seven of the positive samples were resistant to at least of one of 11 tested antibiotics with a resistance rate of 33.3%. Our results suggest the serious microbial contamination in fresh pork in Nanjing with high positive rate and tetracycline resistance. In addition, chilled pork was superior to fresh pork in terms of aerobic plate count and positive rate. No significant differences were found between fresh pork marketed in local supermarkets and farmers＇ markets.

关 键 词：猪肉 沙门氏菌 耐药性 

分 类 号：TS201.6[轻工技术与工程—食品科学]