鸡蛋生产环节沙门氏菌检测及洁蛋对蛋品质影响的研究

目的 对鸡蛋生产过程中沙门氏菌污染环节进行研究, 探明规模化蛋鸡养殖场鸡蛋生产中沙门氏菌污染状况和洁蛋效果。方法 选择规模化蛋鸡场一个, 对可能造成鸡蛋沙门氏菌污染的水、饲料、蛋网、传输带等环节的样本进行采样, 并取清洁前后的鸡蛋各60个, 分为两组, 每组中30个蛋用于当天检测, 另外30个, 在室温环境下放置10 d后检测。所有样品经前增菌和选择性增菌后, 提取细菌DNA进行鉴定。结果 水、饲料和清洁后的鸡蛋表面未检出沙门氏菌, 蛋网、传输带、未清洁的鸡蛋表面检出沙门氏菌, 进一步检测表明, 检出的沙门氏菌均不是肠炎沙门氏菌和伤寒沙门氏菌。鸡蛋放置10 d后检测, 未清洁组的蛋白高度和哈氏单位显著低于清洁组的蛋白高度和哈氏单位, 二者均显著低于当天检测的结果, 而各组的蛋壳强度差异均不显著。结论 鸡蛋清洁涂膜处理后可以有效减少蛋壳表面沙门氏菌污染, 并延长鸡蛋的保存时间。

Study on detection of Salmonella in egg production and influence on egg quality

Objective To study Salmonella contamination in egg production of scaled farm and effects of egg cleaning. Methods Drinking water, feed, net, conveyor belts, 60 cleaned and 60 uncleaned eggs were sampled in a scaled farm. A half of cleaned and uncleaned eggs and all the other samples were detected on the same day, and the other half of cleaned and uncleaned eggs were detected after they were placed under room temperature for 10 d. The DNA of all samples was extracted for detection after pre-enrichment and selected enrichment of bacterium. Results Salmonellae was detected on the surface of net, conveyor belts and uncleaned eggs, except water, feed and cleaned eggs, and further detection proved them neither Salmonella enteritidis nor Salmonella typhi. Albumen height and Haugh units of uncleaned eggs were significantly lower than those of cleaned eggs after placed for 10 d, which of cleaned and uncleaned eggs were both significantly lower than those detected at the first day, but there were no significant difference among the four groups in egg strength. Conclusion The technique of egg cleaning could effectively reduce the Salmonella contamination on the surface of eggshell and extend the shelf life of eggs.