肉鸡屠宰环节金黄色葡萄球菌污染定量评估研究  

Study on the quantitative assessment of Staphylococcus aureus in the broiler chicken slaughtering line

作　　者：王琳 赵格[1] 赵建梅[1] 李月华[1] 韩天飞 高玉斌 刘娜[1] 黄秀梅[1] 曲志娜[1] 王娟[1] 刘俊辉[1] 王君玮[1] WANG Lin;ZHAO Ge;ZHAO Jianmei;LI Yuehua;HAN Tianfei;GAO Yubin;LIU Na;HUANG Xiumei;QU Zhina;WANG Juan;LIU Junhui;WANG Junwei(China Animal Health and Epidemiology Center,Livestock and Poultry Products Quality&Safety Risk Assessment Laboratory(Qingdao)of Ministry of Agriculture and Rural Affairs,Shandong Qingdao 266032,China)

机构地区：[1]中国动物卫生与流行病学中心,农业农村部畜禽产品质量安全风险评估实验室(青岛),山东青岛266032

出　　处：《中国食品卫生杂志》2020年第3期300-306,共7页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划(2018YFD0500505);2019国家农产品质量安全风险评估计划[农质发(2019)5号]。

摘　　要：目的解析某大型肉鸡屠宰场中金黄色葡萄球菌的风险和关键防控点,为肉鸡屠宰过程金黄色葡萄球菌污染的科学防控提供指导。方法通过某大型肉鸡屠宰场金黄色葡萄球菌的监测和调研,应用@RISK 7软件建立金黄色葡萄球菌污染的定量评估模型,对肉鸡屠宰四个环节(烫洗煺毛、净膛、清洗预冷和分割传送)进行定量评估。结果初步探明了鸡肉中金黄色葡萄球菌在屠宰加工过程中的消长变化规律,清洗预冷环节和分割传送环节是金黄色葡萄球菌污染的主要风险环节,预冷池水中金黄色葡萄球菌浓度和工人手部带菌程度是肉鸡屠宰加工过程中金黄色葡萄球菌的关键风险点(相关系数分别为0.62和0.50)。结论对肉鸡屠宰环节的金黄色葡萄球菌进行关键控制点识别和精准采取控制措施,可有效保障终端鸡肉产品的卫生安全。Objective To analyze the risk and key prevention and control points of Staphylococcus aureus in a large broiler slaughterhouse and to provide guidance for the scientific prevention and control of Staphylococcus aureus contamination in broiler slaughter. Methods Combining the monitoring data and investigation data of Staphylococcus aureus contamination in a large broiler chicken slaughterhouse, a quantitative assessment model was constructed using @RISK 7 software, and a quantitative assessment was conducted on the four stages of chicken slaughter(depilation, cleaning chamber, pre-cooling and segmentation). Results Our research determined the predictive growth and decline pattern of Staphylococcus aureus in slaughtering process. It showed that the pre-cooling and segmentation and transmission links were the main risk contributor links of Staphylococcus aureus contamination. The critical risk control points of Staphylococcus aureus in broiler slaughtering were the concentration of Staphylococcus aureus in precooled pool water and hand-borne Staphylococcus aureus in workers with the correlation coefficient of 0.62 and 0.50, respectively. Conclusion The identification of key control points and precise control measures of Staphylococcus aureus in broiler slaughtering can effectively guarantee the health and safety of terminal chicken products.

关 键 词：金黄色葡萄球菌 肉鸡 屠宰环节 定量评估 关键控制点 

分 类 号：R155[医药卫生—营养与食品卫生学]