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目的了解常州地区肉鸡屠宰场的沙门菌污染状况,为食源性疾病控制提供基础数据和科学依据。方法依据2012江苏省食源性致病菌监测工作手册采集样品,共计10类286份,并进行沙门菌检测和鉴定。结果 286份样品共计检出沙门菌80株,总检出率28.0%。肉鸡阳性率由高到低依次为:宰杀前肉鸡活体肛拭子(46.2%)>褪毛后整禽(34.8%)>配送和销售环节(30.0%)>分割后冷冻鸡肉(20%)>鸡肉经屠宰和褪毛清洗后(17.8%)。屠宰场环境中阳性率由高到低依次为:刀具案板(24.0%)>工人(16.7%)>预冷池水(8.3%)>搬运配送人员(0%)。结论肉鸡沙门菌阳性率随流程变化,是食源性疾病发生的潜在危险因素,应分析原因并采取针对性措施提高食品安全。
Objective To understand the status of Salmonella contamination in broiler slaughterhouse in Changzhou and provide the basic data and scientific basis for the control of foodborne diseases. Methods Based on 2012 Jiangsu Foodborne Pathogen Surveillance Workbook, a total of 286 samples were collected from 10 categories and tested and identified by Salmonella. Results A total of 80 Salmonella strains were detected in 286 samples with a total detection rate of 28.0%. The highest positive rates of broiler chickens were: pre-slaughter broiler anal swab (46.2%)> fowl finished poultry (34.8%)> distribution and marketing segments (30.0%)> chickens after chilling (20%)> After being slaughtered and faded, the chicken was cleaned (17.8%). The positive rates of slaughterhouse environment from high to low were: cutting board (24.0%), workers (16.7%), cold water (8.3%), transportation and delivery staff (0%). Conclusion The positive rate of Salmonella in broiler chickens is a potential risk factor for the occurrence of foodborne diseases, and the reasons should be analyzed and targeted measures should be taken to improve food safety.