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。

An analysis on monitoring results of Salmonella contamination in broiler industry in Zibo city

To evaluate the contamination and hazards of Salmonella in broiler industry and provide basic data for the risk assessment and control from farm to table.Methods Different samples were collected from broiler industry of incubation, cultivation, slaughter, sales and distribution process, and all samples were tested according to GB 4789.4-2010. Results 298 strains of Salmonella were isolated from 1 267 samples, and the total detection rate was 23.5%.The detection rates of incubation, cultivation, slaughter, sales and distribution process were 4.6%, 8.4%, 32.8% and 31.3%, respectively. The main serotypes were Salmonella Indianas and Salmonella enteritidis. Conclusion Salmonella was detected in the whole chain of broiler industry. There was no statistic significant in the detection rate of different seasons. Cross-contamination may be existed in slaughter process and this process is important to control Salmonella contamination for chicken and chicken products.