郑州市熟肉制品中产气荚膜梭菌污染状况调查

目的了解郑州市熟肉制品中产气荚膜梭菌(Clostridium perfringens)的污染状况,为熟肉制品储存过程中产气荚膜梭菌的安全控制提供技术支撑。方法按照GB 4789.13—2012《食品安全国家标准食品微生物学检验产气荚膜梭菌检验》中的方法分别对11种不同样品进行检测分析,结合VITEK鉴定法和分子生物学鉴定法进一步验证。结果 259份样品中,产气荚膜梭菌检出份数为38份,总检出率14.7%,不同样品的检出率范围为0.0%~33.3%,其中盐焗鸡样品检出率最高为33.3%(7/21),卤半片鸭和卤鸡肝样品未检出。烧鸡、烤鸡和卤鸡腿样品的产气荚膜梭菌菌落总数均超过5.0log10CFU/g,其他样品的菌落总数均在4log_(10)~5log_(10) CFU/g之间。结论郑州市熟肉制品中的产气荚膜梭菌污染现象较严重,烧鸡、烤鸡和卤鸡腿的菌落总数较高,有引起食物中毒的可能。

Investigation on Clostridium perfringens contamination in cooked meat in Zhengzhou

To investigate the Clostridium perfringens contamination in cooked meat in Zhengzhou, and provide technical support for the safety control of Clostridium perfringens during the storage of cooked meat.Methods Total 11 kinds of samples were detected in accordance with the GB 4789.13-2012. In addition, VITEK identification method and molecular biology method (PCR molecular biology method) were used for further validation. Results In the 259 tested samples, Clostridium perfringens were detected in 38 samples. The total detection rate was 14.7%, the detection rate in different foods ranged from 0% to 33.3%, and the detection rate in salt baked chicken was the highest(33.3%,7/21). However, there was no Clostridium perfringens in stewed half duck and stewed chicken liver. The count of Clostridium perfringens in barbeque chicken, roasted chicken and stewed chicken leg have reached 5.0log₁₀ CFU/g, and the count of Clostridium perfringens in other samples were between 4log₁₀ and 5log₁₀ CFU/g.Conclusion The Clostridium perfringens contamination in cooked meat in Zhengzhou was serious. Furthermore, there was a higher possibility of food poisoning in barbeque chicken, roasted chicken and stewed chicken leg.