猪肉加工、流通过程中主要食源性病原细菌的监测

The Surveillance of Foodborne Bacterial Pathogens in Pork Processing and Circulation Processes

猪肉安全是食品安全的一个重要组成部分,食源性病原细菌是猪肉安全的重点监测对象。选择猪肉加工、流通过程的主要环节,应用PCR技术对沙门氏菌、产单核细胞李斯特菌、空肠弯曲菌、结肠弯曲菌和大肠杆菌O157等主要食源性病原细菌进行跟踪监测。结果表明:在所监测的6个环节中,均存在不同程度的病原菌污染,其中取内脏环节污染率最高,达49%;在监测的病原菌中,结肠弯曲菌的污染率最高,平均污染率为8.4%。取内脏、冷藏和销售环节是猪肉发生病原菌交叉污染的关键点。

Pork safety is a very important part of food safety, and foodbome bacterial pathogen is an important factor of pork safety. Methods PCR was applied to detect foodbome bacterial pathogens, such as Salmonella spp, Listeria monocytogenes, Cwnpylobacter jejuni, Campylobacter coli and Escherichia coli 0157, recovered from a fresh pork slaughter and distribution system. The results showed that there were different contamination rates of bacterial pathogens in six safety surveillance＇ stages, among them, that of evisceration stage was up to 49%. On the other hand, the average positive percentage of Cwnpylobacter coli was 8.4%, which was the highest in those bacterial pathogens. The cross-contamination is the contamination source of pork with foodbome bacterial pathogen, it frequently occurs in the three key points： evisceration, refrigeratory and distribution.