肉鸡屠宰加工生产链中沙门氏菌的污染情况分析  

Contamination situation analysis of Salmonella in broiler slaughter and processing chain

作　　者：阎学燕[1] 肖保林[2] 张春艳[1] 黄淑华[1] 陈磊[1] 刘杰[1] 巩飚[1] 

机构地区：[1]开封市疾病预防控制中心,河南475000 [2]河南大学生命科学学院

出　　处：《医学动物防制》2015年第11期1206-1209,共4页Journal of Medical Pest Control

摘　　要：目的了解开封市肉鸡屠宰场加工环节中沙门氏菌的污染状况,分析沙门氏菌污染的关键环节,以降低食源性沙门氏菌感染的风险。方法采集肉鸡屠宰场宰杀前鸡活体肛拭子样本、褪毛后整禽样本、预冷池后整禽样本、预冷池水样本、分割刀具涂抹物、案板涂抹物、分割后冷冻禽肉以及工人手涂抹样本,按照GB 4789.4-2010和《食源性致病菌监测工作手册》的方法进行沙门氏菌分离鉴定和血清学分型,用SPSS 19.0软件对数据进行统计分析。结果共检测样本306份,检出沙门氏菌110株,检出率为35.95%。预冷池水样本带菌率最高,为66.67%;褪毛后整禽样本的检出率远高于宰杀前鸡活体肛拭子样本。本研究共检出8个血清型,优势血清型为肠炎沙门氏菌(61.82%)。结论屠宰环节是沙门氏菌交叉污染的关键点,应加强对加工环节中关键环节沙门氏菌的监测和干预,有效控制肉鸡沙门氏菌的污染。Objective To investigate the contamination of Salmonella in the slaughter and processing chain of broilers,and to trace the sources with the aim of determining the critical control points of Salmonella contamination,in order to reduce the risk of foodborne Salmonella infection. Methods Samples included anal swabs of chickens,deplumed chicken carcasses,precooked chicken cacrasses,pre- cooling pool water,cutting knives,chopping boards,frozen chicken carcasses and smearing samples of workers＇ hands. All samples were tested for Salmonella according to GB 4789. 4- 2010 and Food- borne Pathogen Monitoring Manual,and the data were statistically analyzed with SPSS 19. 0 software. Results Among 306 samples,110（ 35. 95%）strains of Salmonella were identified. In all samples,the positive rate of Salmonella in the pre- cooling pool water was the highest（ 66. 67%）,the positive rate of Salmonella in the deplumed chicken carcasses is far higher than that in anal swabs of chickens. 8 Salmonella serotypes were detected; S. enteritidis was most prevalent and accounted for 61. 82%. Conclusions Slaughter process is the critical point of poultry Salmonella cross- contamination. Monitoring and intervention of critical point during processing should be strengthened in order to effectively control the Salmonella contamination in poultry product.

关 键 词：沙门氏菌 肉鸡 屠宰加工 交叉污染 血清型 

分 类 号：R155.55[医药卫生—营养与食品卫生学] R378.22[医药卫生—公共卫生与预防医学]