肉鸡屠宰加工过程中沙门氏菌的污染情况及其耐药性分析

doi:10.7506/spkx1002-6630-201417041

食品科学

肉鸡屠宰加工过程中沙门氏菌的污染情况及其耐药性分析

朱冬梅，彭珍，刘书亮，赖海梅，韩新锋，邹立扣

1.四川农业大学食品学院，四川雅安 625014；2.四川省农产品加工及贮藏工程重点实验室，四川雅安 625014；
3.四川农业大学都江堰校区微生物学实验室，四川都江堰 611830

出版日期:2014-09-15 发布日期:2014-09-12

Contamination and Antimicrobial Resistance Patterns of Salmonella spp. from Broiler Slaughter and Processing Chain

ZHU Dong-mei, PENG Zhen, LIU Shu-liang, LAI Hai-mei, HAN Xin-feng, ZOU Li-kou

1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
2. Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province, Ya’an 625014, China;
3. Laboratory of Microbiology, Dujiangyan Campus of Sichuan Agricultural University, Dujiangyan 611830, China

Online:2014-09-15 Published:2014-09-12

摘要/Abstract

摘要：

目的：了解四川某肉鸡屠宰加工过程不同环节沙门氏菌的污染情况、耐药性和耐药谱，为食品安全和临床用药提供理论依据。方法：根据GB 4789.4—2010《食品安全国家标准食品微生物学检验沙门氏菌检验》、沙门氏菌科玛嘉显色培养基筛选疑似沙门氏菌，并针对沙门氏菌invA和hut基因的二重PCR方法对疑似沙门氏菌鉴定，再用纸片扩散法对其分离株进行10 种抗菌药物（组合）的药敏实验，参考临床和实验室标准化研究所（Clinical andLaboratory Standards Institute，CLSI）标准（2010）判定药敏结果。结果：从1 350 份样品中，分离鉴定出156 株沙门氏菌；肉鸡屠宰前沙门氏菌的污染率为13.53%；烫毛脱毛、开肛、净膛、冲淋4 个环节鸡胴体和分割鸡肉、冷冻鸡肉沙门氏菌的污染率分别为0、7.23%、9.80%、11.54%、14.50%、9.33%。沙门氏菌分离株对萘啶酸（100.00%）和氨苄西林（85.90%）的耐药率最高，对甲氧苄啶/磺胺甲噁唑（44.23%）、庆大霉素（39.10%）、四环素（35.26%）的耐药率较高，对头孢曲松敏感，多重耐药率为53.85%，共有39 种耐药谱，从肉鸡屠宰前到分割鸡肉沙门氏菌分离株的耐药谱型先下降再上升。结论：四川某肉鸡屠宰生产链中沙门氏菌的污染率及其耐药情况比较严重，且可能存在从上游向下游生产链传播的情况，需要加强卫生和抗菌药物使用监督。

关键词: 沙门氏菌, 肉鸡屠宰环节, 污染, 耐药性

Abstract:

According to the National Food Safety Standard, Food Microbiological Examination: Salmonella (GB 4789.4—
2010), CHROMagar medium was used for the isolation of Salmonella from 1 350 samples collected from broiler slaughter
and processing chain. The duplex PCR method for invA and hut gene was used to further identify the isolated strains. The
isolated Salmonella strains were tested for their antimicrobial susceptibility against 10 kinds of antibiotics (combination) by
using Kirby-Bauer method. The susceptibility was determined by the standard of Clinical and Laboratory Standards Institute
(CLSI, 2010). The results showed that 156 strains of Salmonella were identified from the samples. Approximately 13.53%
of the broiler feces samples were Salmonella positive. The occurrences of Salmonella contamination after defeathering,
bowel, evisceration and cleaning were 0.00%, 7.23%, 9.80% and 11.54%, respectively. The occurrences of Salmonella
contamination before and after chilling were 14.50% and 9.33%, respectively. For Salmonella isolated from broiler slaughter
and processing chain, the highest drug-resistance of all strains was nalidixic acid (100%) and ampicillin (85.90%). Many
isolates were resistant to trimethoprim/sulfamethoxazole (44.23%), gentamicin (39.10%) and tetracycline (35.26%). All of
the isolates were susceptible to ceftriaxon, and 53.85% of them were multi-drug resistance. The Salmonella isolates from
broiler slaughter and processing chain had 39 antimicrobial resistance profiles. Therefore, the contamination and drugresistance
of Salmonella were severe in the broiler production chain.

Key words: Salmonella, broiler slaughter and processing chain, contamination, antimicrobial resistance

中图分类号:

R155.5

朱冬梅，彭珍，刘书亮，赖海梅，韩新锋，邹立扣. 肉鸡屠宰加工过程中沙门氏菌的污染情况及其耐药性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201417041.

ZHU Dong-mei, PENG Zhen, LIU Shu-liang, LAI Hai-mei, HAN Xin-feng, ZOU Li-kou. Contamination and Antimicrobial Resistance Patterns of Salmonella spp. from Broiler Slaughter and Processing Chain[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417041.

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肉鸡屠宰加工过程中沙门氏菌的污染情况及其耐药性分析

Contamination and Antimicrobial Resistance Patterns of Salmonella spp. from Broiler Slaughter and Processing Chain

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