论文部分内容阅读
目的了解沙门菌在肉鸡生产各个环节中的污染状况,对其污染程度及危害进行系统评价,为开展“从农场到餐桌”的风险评估以及制定防控策略提供基础数据。方法采集肉鸡孵化、养殖、屠宰、销售环节的不同样品,按照GB 4789.4—2010《食品安全国家标准食品微生物学检验沙门氏菌检验》进行沙门菌检测。结果肉鸡生产的不同环节共采集样品1 267份,检出沙门菌阳性样品298份,总检出率为23.5%,孵化、养殖、屠宰、配送分销环节的检出率分别为4.6%(10/217)、8.4%(18/215)、32.8%(187/570)、31.3%(83/265)。印第安纳沙门菌和肠炎沙门菌为主要血清型。结论沙门菌在肉鸡生产的各个环节均有检出。各季节的检出率差异没有统计学意义(P>0.05)。屠宰及销售环节的检出率较高,提示加工屠宰过程存在沙门菌交叉污染的可能,这些环节对减少鸡肉及其制品的沙门菌污染尤为重要。
Objective To understand the status of Salmonella contamination in all aspects of broiler production and to systematically evaluate its pollution degree and harm and provide the basic data for the risk assessment of “From Farm to Dining Table” and the formulation of prevention and control strategies. Methods Different samples of hatching, breeding, slaughtering and marketing of broilers were collected and tested for Salmonella according to GB 4789.4-2010 “National Food Safety Standard Microbiological Test for Salmonella”. Results A total of 1 267 samples were collected at different stages of broiler production. 298 positive samples were detected, with a total detection rate of 23.5%. The detection rates of hatching, breeding, slaughtering and distribution were 4.6% (10 / 217), 8.4% (18/215), 32.8% (187/570), 31.3% (83/265). Indiana and Salmonella enteritidis are the major serotypes. Conclusion Salmonella was detected in all aspects of broiler production. There was no significant difference in the detection rate of seasons (P> 0.05). The higher detection rate of slaughtering and marketing links suggests the possibility of cross-contamination of Salmonella during the slaughtering process, which is particularly important for reducing the contamination of Salmonella in chicken and its products.