预制小酥肉生产加工过程中沙门菌污染状况及溯源分析  

Salmonella contamination and traceability analysis of the production and processing of prefabricated crispy pork

作　　者：程慧敏 赵格[1,3] 白莉 张铭洋 赵建梅 张青青[1] 张喜悦 徐莹[2] 黄秀梅[1] 王琳[1] 刘俊辉 王君玮[1] CHENG Huimin;ZHAO Ge;BAI Li;ZHANG Mingyang;ZHAO Jianmei;ZHANG Qingqing;ZHANG Xiyue;XU Ying;HUANG Xiumei;WANG Lin;LIU Junhui;WANG Junwei(Laboratory of Pathogenic Microorganisms Inspection,Livestock and Poultry Products Quality&Safety Risk Assessment Laboratory(Qingdao)of MARA,China Animal Health and Epidemiology Center,Shandong Qingdao 266032,China;College of Food Science and Engineering,Ocean University of China,Shandong Qingdao 266000,China;Key Laboratory of Animal Biosafety Risk Prevention and Control(South),Ministry of Agriculture and Rural Affairs,Shandong Qingdao 266032,China;China National Center for Food Safety Risk Assessment,Beijing 100021,China)

机构地区：[1]中国动物卫生与流行病学中心致病微生物监测室,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 [2]中国海洋大学食品科学与工程学院,山东青岛266000 [3]农业农村部动物生物安全风险预警及防控重点实验室(南方),山东青岛266032 [4]国家食品安全风险评估中心,北京100021

出　　处：《中国食品卫生杂志》2024年第3期246-252,共7页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划项目(2018YFD0500505)。

摘　　要：目的对某大型食品加工厂预制小酥肉生产加工环节沙门菌的污染状况进行分析,从而提出针对性的防控措施,进而提高产品质量,保障食品安全。方法采集预制小酥肉生产加工过程肉样品103份,加工前环境样品165份,对样品中沙门菌进行定性和定量分析,并对分离的沙门菌进行血清分型与多位点序列分型(MLST)和脉冲场凝胶电泳(PFGE)。结果肉样中沙门菌的分离率为47.6%(49/103),环境样品中沙门菌的分离率为1.2%(2/165)。51株沙门菌共分为9种血清型和9个ST型,其中,肠炎沙门菌ST11是预制小酥肉生产加工环节的优势型,并在环境中也有检出。22株肠炎沙门菌分为7个PFGE带型,相似度在92.9%以上。结论肉样中沙门菌总体污染率较高,控制原料肉中沙门菌的污染是提高产品质量的关键,产品经油炸后沙门菌污染量得到有效控制。同时要严格划分禽类与畜类产品加工仓储区域,防止食品与食品中微生物的交叉污染。Objective To propose targeted prevention and control measures,improve product quality,and ensure food safety,Salmonella contamination in the production and processing of prefabricated crispy pork in a large food processing factory was analyzed.Methods A total of 103 meat samples were collected during the production and processing of prefabricated crispy pork,and 165 environmental samples were collected before processing.Qualitative and quantitative analyses of Salmonella were performed.Finally,serological typing,multilocus sequence typing(MLST),and pulsed filed gel electrophoresis(PFGE)typing of the isolated Salmonella strains were evaluated.Results The isolation rate of Salmonella from meat samples was 47.6%(49/103).The isolation rate of Salmonella from environmental samples was 1.2%(2/165).Fifty-one Salmonella strains were divided into 9 serotypes and 9 STs.Among them,Salmonella enteritidis ST11 was dominant in the production and processing of prefabricated crispy pork,and was detected in the environment.Twenty-two strains of Salmonella enteritidis were divided into 7 PFGE bands,with a similarity of over 92.9%.Conclusion A high overall contamination rate of Salmonella was found in meat samples.Therefore,controlling Salmonella contamination of raw meat is key to improving product quality.The amount of Salmonella contamination in fried products can be effectively controlled.Furthermore,strict separation of processing and storage areas for poultry and stored products is necessary to prevent cross-contamination of microorganisms in food.

关 键 词：预制小酥肉 加工过程 沙门菌 污染 溯源分析 分子分型 

分 类 号：R155[医药卫生—营养与食品卫生学]