猪肉屠宰加工过程中弯曲菌流行病学调查与分析
目的 调查分析猪肉屠宰加工过程中弯曲菌的污染现状。方法 选择两家猪肉屠宰加工企业, 分别采集宰前、脱毛、取内脏、胴体修饰和预冷前后等环节样品, 应用选择性CCDA平板直接计数法对弯曲菌进行定量检测。结果 150份猪肉样品检测出22份弯曲菌阳性样品, 阳性率14.67%; 环境样品30份, 检出12份 阳性样品, 阳性率40.00%。所检出的弯曲菌均为结肠弯曲菌, 未见其他种属弯曲菌。所监测的6个环节均存在不同程度的弯曲菌污染, 阳性率呈现先升高后降低的变化趋势。其中取内脏环节弯曲菌阳性率最高, 为17.50%, 阳性样品弯曲菌携带量为177.14±296.73 CFU/100 cm2; 而环境样品中取内脏环节的地面样品阳性率最高, 为100%, 弯曲菌携带量为588.00±307.66 CFU/100 cm2。结论 猪肉屠宰加工过程中存在弯曲菌污染, 以取内脏环节阳性率最高, 预冷后阳性率明显降低; 而环境样品的高污染率对猪肉屠宰加工过程中的交叉污染构成了很大威胁。
Objective The research was designed to monitor Campylobacter epidemiology in pork slaughtering and processing links. Methods Two slaughter houses in Jiangsu Province were selected for sampling in live pig, hair removal, evisceration, carcass modification, before and after precooling, using a kind of selective CCDA medium for quantitative detection of Campylobacter. Results The detection rates of cam-pylobacter in 150 carcasses and 30 environmental samples were 14.67% and 40%, respectively. The positive samples are all Campylobacter coli, no other species of Campylobacter were found. In the 6 parts of the monitoring, there are different levels of Campylobacter contamination existed. The highest positive rate is in eviscerating link, which is 17.50%, and the amount of Campylobacter positive samples was 177.14±296.73 CFU/100 cm2. While the highest positive rate of Campylobacter in environmental samples was found in eviscerating links, which was 100%, and the amount of Campylobacter in positive samples was 588±307.66 CFU/100 cm2. Conclusion Campylobacter contaminated pork slaughtering process. Eviscerating link had the highest levels of Campylobacter contamination, but it was reduced obviously after precooling. Furthermore, the high positive rate of environmental samples also indicated that environmental threats were considerable.
标题：猪肉屠宰加工过程中弯曲菌流行病学调查与分析
英文标题：Investigation and analysis on Campylobacter epidemiology in pork slaughtering and processing section
作者：
宋召军 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
雷天垚 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
唐虹 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
宗晴 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
王楠 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
钱明明 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
张小燕 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
黄金林 扬州大学,江苏省人兽共患病学重点实验室,江苏省动物重要疫病与人兽共患病防控协同创新中心
中文关键词:猪肉,屠宰,弯曲菌,流行病学,
英文关键词:pork,slaughter,Campylobacter,epidemiology.,
发表日期：2014-07-09
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