食品鸡蛋及死胚蛋中沙门氏菌的检测

Salmonella Contamination in Table and Culled Hatching Eggs

为了解我国食品鸡蛋和死胚蛋(毛蛋)中沙门氏菌的感染情况,分别对130颗食品蛋的蛋壳表面、蛋内容物以及70颗完整死胚蛋(毛蛋)和66颗破壳死胚蛋的肝、肠、卵黄囊进行了沙门氏菌的检测。结果表明,在所检测的130颗食品鸡蛋中蛋壳表面及蛋内容物细菌的检出率分别为76.92%和4.83%,其中沙门氏菌的检出率分别为0.76%和0;70颗完整毛蛋肝、肠、卵黄囊细菌的检出率分别为:47.1%,42.9%,48.6%,其中沙门氏菌的检出率为:4.29%,4.29%,1.42%;66颗破壳毛蛋中肝、肠、卵黄囊细菌的检测率分别为:83.3%,93.9%,84.8%,其中沙门氏菌的检出率为:19.7%,18.2%,16.7%。研究表明,我国市场上鸡蛋的沙门氏菌检出率较低,但为了防止蛋壳表面的细菌和沙门氏菌渗入蛋内容物而对人类的健康造成危害,有必要进行洁蛋加工。对于毛蛋中沙门氏菌的检测,发现破壳毛蛋沙门氏菌的检出率显著高于完整毛蛋。因此,蛋壳在防止沙门氏菌入侵的过程中起到了重要作用。此外,由于毛蛋中沙门氏菌的检出率较高,在鸡蛋生产过程中需要加强孵化场的环境控制以降低雏鸡感染沙门氏菌所造成的危害。

To better understand salmonella contamination in table eggs and culled hatching eggs in China, an experiment is carried out to detect the salmonella contamination rate on egg surfaces and in egg contents in 130 table eggs, as well as liver, intestine and vitellicle from 70 intact and 66 broken culled hatching eggs. The results show that among 130 table eggs, the bacteria detection rate is 76.92% and 4.83%, of which the salmonella detection rate is 0.76% and 0. And in 70 intact culled hatching eggs the bacteria detection rate for liver, intestine and vitellicle is 47.1%, 42.9%, 48.6%, respectively, while 4.29%, 4.29%, 1.42% for salmonella detection rate. Similarly, the bacteria detection rate is 83.3%, 93.9%, 84.8% in 66 broken culled hatching eggs and 19.7%, 18.2%, 16.7% for the Salmonella detection rate. This experiment indicates that the salmonella detection rate in the Chinese egg market is relatively low. However, to avoid bacteria and salmonella penetration from egg surfaces, which may post a great risk to public health, it is necessary to apply egg decontamination into /he egg processing itself. From the detection results of salmonella in culled hatching eggs, we find that the salmonella detection rate in broken culled hatching eggs is significantly higher than intact culled hatching eggs. Thus, it can be concluded that an eggshell plays an important role against salmonella invasion. The high level of salmonella detection rate in culled hatching eggs also illustrated that it is important to reinforce the hygienic environment in hatcheries to reduce the possibility for chicks to become salmonella infected as well as the related risks.