2012年常州市屠宰场肉鸡沙门菌污染情况调查

Survey on Salmonella pollution of chicken in slaughterhouse in Changzhou in 2012

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 grasp the pollution situation of the Salmonella in Chicken-slaughterhouse in Changzhou,and provide the research basis for the control of the food-borne disease.Methods According to the Jiangsu food-borne pathogens monitoring manual（2012）,10 kinds of 286 samples were collected to isolate and identify Salmonella.Results Eighty strains of Salmonella were detected from 286 samples and the positive rate was 28.0%.Chicken positive rates were arranged in the descending order： Anal swabs of live chicken（46.2%）Chicken after dehairing（34.8%）Chicken in links of distribution and sales（30.0%）segmentation of frozen chicken（20%）Chicken after slaughter and cleaning following dehairing（17.8%）.Slaughterhouse environment positive rates were arranged in the descending order： Cutting tool chopping board（24.0%）workers（16.7%）Precooling water（8.3%）Handling and distribution personnel（0%）.Conclusion The positive rate changes of Salmonella in chicken along with the process is a potential risk factor of foodborne disease,so it is necessary to analyze the reason and take corresponding measures to improve food safety.