淄博市肉鸡生产过程中沙门菌污染情况调查

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(P0.05)。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。     

肉猪养殖和屠宰环节沙门菌污染状况监测分析

目的 了解开封市肉猪养殖屠宰加工过程中沙门菌的污染状况.方法 采集不同来源的养殖场猪混合粪便、成年猪肛拭子、胴体涂抹物、肠系膜淋巴结样本,共187份,按照GB 4789.4-2010进行沙门菌的分离和鉴定.结果 猪混合粪便沙门菌检出率为4.5％,肛拭子沙门菌的检出率为16.4％,胴体涂抹物沙门菌检出率为34.5％,肠系膜淋巴结沙门菌检出率为27.3％.不同季节的检出率差异有统计学意义(P＜0.05).阳性分离株分布于沙门菌的5个群,共14个血清型,以阿贡纳沙门菌和德尔卑沙门菌为主.结论 屠宰环节是沙门菌交叉污染的关键点,应采取综合措施,有效控制猪肉沙门菌污染.     

陕西省某活鸡屠宰场肉鸡相关样品中沙门菌定量检测及污染分析

目的了解肉鸡屠宰加工中不同时间和环节沙门菌的污染情况,分析污染关键点。方法 2016年11月至2017年11月从陕西省某活鸡屠宰场不同环节定期采集活鸡肛拭子标本、整鸡胴体和鸡肉样品,使用最大可能数(MPN)法对沙门菌进行定量检测,同时分离菌株;采用聚合酶链式反应(PCR)技术对沙门菌进行鉴定,同时结合血清凝集技术对沙门菌鉴定结果进行确认。结果采集的284份样品中有67份检出沙门菌,检出率为23. 6%,平均MPN值为0. 051 6 MPN/g。2017年7月采集的样品沙门菌污染最为严重,检出率为37. 8%(14/37),平均MPN值为0. 064 7 MPN/g; 2016年11月检出率最低,为13. 9%(5/36),平均MPN值为0. 043 6 MPN/g。不同屠宰环节中,浸烫褪毛后整鸡胴体样品中沙门菌检出率最高(43. 3%,26/60),平均MPN值为0. 060 5 MPN/g;分割后冷冻前鸡胸脯肉样品中沙门菌检出率最低(18. 3%,11/60),平均MPN值为0. 036 8 MPN/g,略高于储存配送过程整鸡胴体/鸡胸脯肉样品中沙门菌的污染水平(0. 035 8 MPN/g)。结论活鸡屠宰过程沙门菌的检出率与MPN值具有较强的季节性,在不同屠宰加工环节存在纵向和交叉污染,应对活鸡屠宰加工过程沙门菌污染严重的环节进行重点控制。     

2010年江苏省肉鸡沙门菌污染专项监测分析

目的了解肉鸡养殖和屠宰过程中沙门菌的污染状况,为确定从生产到销售各环节沙门菌分布和疾病可能传染源、制定公共卫生措施并评价其有效性提供科学依据。方法按照《全国食源性致病菌监测工作手册》中专项监测的采样和实验室检测要求,2010年共采集活体肉鸡肛拭样本210份,胴体样本204份,监测沙门菌污染情况。结果肛拭样本检出沙门菌23份,检出率10.95%;胴体样本检出沙门菌71份,检出率34.80%。两类样本的血清学分型构成比不同(χ2=15.7,P<0.001),肛拭样本检出的23株沙门菌中有22株印第安纳沙门菌,胴体样本中检出的71株沙门菌中有35株为印第安纳沙门菌,22株为奥尔巴尼沙门菌。结论肉鸡活体肛拭和胴体样本沙门菌检出率差异有统计学意义(χ2=33.5,P<0.001),胴体高于活体检出率,活体和胴体的沙门菌来源不同,胴体可能存在交叉污染。     

2011—2012年山东淄博市肉鸡屠宰场沙门菌污染情况分析

目的 调查肉鸡屠宰场加工环节中沙门菌的污染状况。方法 采集肉鸡屠宰场的入厂活鸡肛拭子样本,宰杀褪毛后整禽样本、预冷后整禽样本、预冷池水、分割刀具和案板、冷冻鸡肉样本以及工人手涂抹样本,按《食源性致病菌监测工作手册》方法检测沙门菌。结果 2011—2012年共检测样品896份,检出沙门菌293株,检出率为32.7%;鸡胴体的检出率高于鸡活体。2011年沙门菌优势血清型为印第安纳沙门菌、鼠伤寒沙门菌和肠炎沙门菌,2012年优势血清型为印第安纳沙门菌、肠炎沙门菌。宰杀后样品中印第安纳沙门菌的构成比有所下降,而鼠伤寒、肠炎等其他优势血清型的构成比相对增加。结论 沙门菌广泛存在于屠宰场各环节样品中,宰杀环节易导致沙门菌的交叉污染。     

肉鸡饲养加工过程中沙门菌污染环节的探讨与分析

目的 探讨开封市肉鸡从孵化、养殖,到屠宰、加工、运输和销售各环节样品沙门菌污染状况.方法 采集2012年4个季度开封地区种鸡养殖场、肉鸡孵化场、养殖场、屠宰场和大型超市中土壤、饲料、鸡粪、鸡肉、屠宰工具、工人手等18个环节共802份样品.按照GB 4789.4-2010进行沙门菌鉴定和血清学分型,用SPSS 17.0软件对数据进行统计分析.结果 脱毛池水中沙门菌检出率最高为75％,其次成鸡粪便、鸡肉、刀具案板、肛拭子中沙门菌检出率分别为58.3％、49.4％、33.3％、5.6％,鸡胚和运输车辆中未检出沙门菌.本研究共检出6个血清型,以肠炎沙门菌和印第安纳沙门菌检出率最高;第二季度沙门菌菌型数最多.结论 鸡肉屠宰加工过程使沙门菌污染扩大,脱毛机及脱毛池水是沙门菌交叉污染的关键点,不同季节的检出率差异无统计学意义(P＞0.05).     

肉鸡中铜绿假单胞菌的研究

目的调查屠宰前肉鸡铜绿假单胞菌的携带情况,为铜绿假单胞菌流行病学的调查和相关疾病的预防控制提供依据。方法采集49份屠宰前肉鸡的肛拭子,并分离可疑菌株,对分离到的菌株进行氧化酶实验、绿脓菌素试验和VITEK生化鉴定实验。结果从49份屠宰前肉鸡中分离出8株可疑菌株,阳性检出率为16.3%。通过形态学观察、生化鉴定,8株可疑菌株均被鉴定为铜绿假单胞菌。8株可疑菌株的生化反应结果符合铜绿假单胞菌的生化反应特点。结论健康肉鸡可携带铜绿假单胞菌。铜绿假单胞菌可作为一种食源性致病菌而危害人类健康。     

肉鸡养殖屠宰加工环节大肠埃希菌耐药性及新冠疫情期间消毒剂使用对耐药性影响分析

目的 了解我国肉鸡养殖屠宰加工环节大肠埃希菌的耐药状况,并探究新冠疫情期间消毒剂的使用对其耐药性的影响.方法 针对我国河南、山东和辽宁三省肉鸡养殖场和屠宰厂中分离获得的722株大肠埃希菌,采用微量肉汤稀释法对12类27种抗菌药物开展耐药性检测,并以山东分离株为例分析新冠疫情发生前后菌株耐药性变化.结果 722株养殖和屠...     

肉鸡屠宰加工中减菌工艺及抗菌剂的研究进展

肉鸡屠宰加工过程中的微生物控制对保障食品安全和人类健康具有重要意义。肉鸡屠宰加工过程中,浸烫、洗涤、冷却是微生物污染控制的重要环节,多种措施的联合使用可有效降低肉鸡胴体中微生物载量。其中次氯酸钠、氯化十六烷基吡啶、酸化亚氯酸钠等抗菌剂可有效减少肉鸡胴体中沙门菌、大肠埃希菌和弯曲菌等致病菌污染,但不同减菌环节及抗菌剂的使用剂量、作用时间等对减菌效果影响较大。本文综述了肉鸡屠宰加工过程中各环节微生物污染的控制措施,同时也对多种抗菌剂在上述工艺环节中的减菌效果进行系统阐述,以期为国内肉鸡屠宰加过程中微生物污染防控提供数据参考,促进肉鸡生产行业健康发展,保护消费者健康。     

RapidChek SELECT检测食品中沙门菌方法的评价

目的评价Rapid Chek SELECT方法对食品中沙门菌的检测效果并验证。方法用添加并回收沙门菌标准菌株方法验证Rapid Chek SELECT的检测限,添加非沙门菌标准菌株方法测定其特异性,以国标法为参比,通过检测实际样品,对Rapid Chek SELECT方法进行验证。结果 1Rapid Chek SELECT沙门菌检测试纸条的检测限为1 cfu/25 g(或1 cfu/ml);2与10种非沙门菌无交叉反应特异性;3直接检测食品中沙门菌的最低浓度为106cfu/ml;4对实际样品中沙门菌的检测结果显示,Rapid Chek SELECT方法和国标方法阳性率分别为87.5%(35/40)和85%(34/40),两种方法最终检测结果的符合率为97.5%(39/40),Rapid Chek SELECT方法等同于国标方法。结论与国标方法相比,Rapid Chek SELECT沙门菌检测试剂盒灵敏度高、特异性强、操作简便,有效减少非沙门菌的干扰、省时,适用于食品中沙门菌的快速检测。     

肉鸡加工过程中沙门氏菌的污染监测及分析

目的对肉鸡屠宰加工的不同环节进行沙门氏菌监测,了解各个环节沙门氏菌的污染状况,分析肉鸡加工过程中沙门氏菌的污染来源及关键环节。方法选择河南省某大型肉鸡屠宰加工企业作为监测点,在肉鸡屠宰前、褪毛后、过预冷池后、被分割后和包装入库等环节及预冷池水、分割刀具案板和工人手等处分别采集样本,共计1756份,进行沙门氏菌检测及其血清型鉴定。结果于1756份样本中检出沙门氏菌阳性样本700份,检出率为39.9%。其中,褪毛后整禽的沙门氏菌检出率最高,达63.9%;其次为过预冷池后的整禽胴体,检出率为57.3%。屠宰加工环节中检出的沙门氏菌中肠炎沙门氏菌最多,占71.7%,其次为印第安纳沙门氏菌,占20.8%。结论肉鸡在养殖期间存在沙门氏菌污染,且在屠宰加工环节存在交叉污染,应针对相关环节进行重点控制和工艺改进。     

Effect of logistic slaughter on Salmonella contamination on pig carcasses

Previous studies have shown that infected pigs are the source of carcass and slaughterhouse environment contamination by Salmonella. The present study tried to evaluate the effect of a logistic slaughter, organised according to Salmonella seroprevalence, on Salmonella contamination on carcasses. The study was performed at the beginning of slaughtering during three consecutive days. Low risk herds (8 batches) were slaughtered on day I, high risk herds (6 batches) on day II, and finally, moderate risk herds (5 batches) were slaughtered on day III. Each slaughtering day, holding pens, five points of the slaughter line, and 80 carcasses were sampled. The number of positive carcasses on days I, II and III was 7 (8.8%), 5 (6.3%) and 19 (24.4%) respectively. The results evidenced no clear effect of the logistic slaughter on carcass contamination, with a three times higher risk of finding a positive carcass when moderate Salmonella risk batches were slaughtered. Carcass contamination in low risk herds was linked to the contamination of holding pens and the slaughter line activities. On the other hand, Salmonella was not detected in any of the sampled carcasses in three out of six high risk Salmonella batches, showing that proper slaughtering practices can prevent carcass contamination. The experience reported here, demonstrates that apart from an accurate batch separation according to their seroprevalence levels, strict measures for cleaning and disinfection in the lairage and the slaughterhouse facilities are needed when logistic slaughter is performed.     

Interventions to control Salmonella contamination during poultry,cattle and pig slaughter

The fundamental principle of controlling microbial contamination during slaughter is based on sanitary and hygienic processes. Both choosing abattoir technologies and conducting individual operations should be approached with the primary goal of minimizing microbial load on the final product. Nevertheless, even when best hygienic abattoir practices are applied, complete prevention of all microbial contamination of carcasses is unachievable under commercial conditions. Therefore, in some situations it may be considered necessary to further reduce the microbial loads on carcasses through application of additional control interventions, i.e. decontamination treatments. Treatments applied on poultry carcasses or parts include water, steam and chemical solutions (e.g., lactic or acetic acid, chlorine-based compounds, cetylpyridinium chloride, and trisodium phosphate) and result in overall microbial reductions of 0.6–3.8 log units; antimicrobial activity of some chemicals (e.g., chlorine compounds) is reduced in the presence of organic material. Decontamination treatments of hides (pre-skinning) and/or cattle carcasses reduce Salmonella by < 0.7–5.1 log units. Salmonella prevalence reductions achievable by decontamination of porcine carcasses seem to be at least two-fold. Overall Salmonella reductions on final carcasses and meat can be significantly improved when multiple decontamination treatments are applied sequentially during slaughter and dressing operations. It is important to note that decontamination interventions should be validated and considered as part of a hazard analysis critical control points (HACCP)-based food safety system which is subject to verification and auditing, and they should never be used as a substitute for good sanitation and proper hygiene practices.     

牲畜屠宰加工中微生物的污染与控制

为确保屠宰加工肉产品的安全和卫生,通过对牲畜在屠宰加工过程中微生物污染来源和关键控制点的监测分析。提出了防止和控制微生物污染肉产品的措施,以期达到提高肉品卫生质量,确保食肉安全之结果。     

禽类屠宰加工过程中微生物污染及减菌措施

为了解肉鸡生鲜产品生产过程中胴体污染的发生情况以及微生物多样性和动态变化,综述了禽类商业屠宰过程中微生物污染来源、种群构成及菌相变化,并概述了相关的减菌措施,以期为在线控制工序间胴体表面细菌交叉污染和延长鲜禽产品货架期提供有用信息.     

Campylobacter contamination of broiler caeca and carcasses at the slaughterhouse and correlation with Salmonella contamination

In order to estimate the prevalence of Campylobacter spp. and Salmonella spp. on broiler chicken carcasses and the prevalence of Campylobacter spp. in caeca, 58 French slaughterhouses were investigated in 2008. Enumeration of Campylobacter spp. was also performed in order to study the relation between caeca and carcass contamination. A pool of 10 caeca and one carcass were collected from 425 different batches over a 12-month period in 2008. Salmonella was isolated on 32 carcasses leading to a prevalence of 7.5% ([5.0-10.0]_95%CI). The prevalence of Campylobacter was 77.2% ([73.2-81.2]_95%CI) in caeca and 87.5% ([84.4-90.7]_95%CI) on carcasses. No significant correlation was found between Campylobacter and Salmonella. Positive values of Campylobacter were normally distributed and the average level was 8.05 log₁₀ cfu/g ([7.94-8.16]_95%CI) in caeca and 2.39 cfu/g ([2.30-2.48]_95%CI) on carcasses. A positive correlation (r = 0.59) was found between the mean of Campylobacter in caeca and on carcasses (p < 0.001). Thus, carcasses from batches with Campylobacter-positive caeca had significantly (p < 0.001) higher numbers of Campylobacter per gram than batches with negative caeca. These results show that Campylobacter can be present in both matrices and reduction in caeca could be a possible way to reduce the amount of bacteria on carcasses. Of the 2504 identifications performed, 3 species of Campylobacter (Campylobacter jejuni, Campylobacter coli and Campylobacter lari) were identified. The main species recovered were C. jejuni and C. coli, which were isolated in 55.3% and 44.5% of positive samples, respectively. These two species were equally represented in caeca but C. jejuni was the most frequently isolated on carcasses with 57.1% and 42.5% of positive carcasses for C. jejuni and C. coli, respectively. This study underlines that target a reduction of Campylobacter on final products requires a decrease of contamination in caeca.     

山东地区生猪和家禽屠宰环节沙门菌血清型分布

目的了解山东地区生猪和家禽屠宰环节沙门菌血清型分布,为进一步开展动物源性产品风险评估提供数据。方法 2014年9~12月从山东省部分屠宰场采集分离的335株沙门菌,应用液态悬浮芯片技术对沙门菌菌体(O)抗原、鞭毛(H)抗原和附加靶蛋白(AT)的基因进行检测,然后运用Salmonella serotyping assay软件分析鉴定血清型。结果 335株沙门菌中299株共分为29个血清型,另有36株未分型,优势血清型主要为德尔卑沙门菌(S.Derby,24.8%,83/335、)和肠炎沙门菌(S.enteritidis,15.2%,51/335)。德尔卑沙门菌、汤卜逊沙门菌(S.Thompson)和阿贡纳沙门菌(S.Agona)在生猪和家禽屠宰场中都有分布;生猪屠宰场以德尔卑沙门菌(39.8%,64/161)为主,其次为鼠伤寒沙门菌(S.typhimurium,19.3%,31/161)和汤卜逊沙门菌(13.7%,22/161);家禽屠宰场中以肠炎沙门菌(28.7%,50/174)、印第安纳沙门菌(S.Indiana,12.1%,21/174)和德尔卑沙门菌(10.9%,19/174)为主。另外,不同地区屠宰场的沙门菌血清型呈差异分布,生猪屠宰场中除鲁中部外,其他地区主要血清型为德尔卑沙门菌;家禽屠宰场中,鲁东和鲁西地区主要是肠炎沙门菌,鲁东北地区以德尔卑沙门菌为主;鲁中部地区分离株以汤卜逊沙门菌为主。结论山东省屠宰场中的沙门菌污染比较严重,且有多种血清型,需加强屠宰环节的致病菌监控,降低动物产品在屠宰环节受沙门菌污染的风险。