Abstract: In order to detect S. typhimurium, Listeria monocytogenes and E. coli O157:H7 in fresh chicken accurately and rapidly, traditional and multiple PCR methods were combined to explore co-recovery-enrichment conditions of heat-injured S. typhimurium, Listeria monocytogenes and E. coli O157:H7 in this study. The results showed that the scalding process could bring S. typhimurium, Listeria monocytogenes and E. coli O157: H7 into a sub-lethal state. TSB-YE was the best medium that could repair sub-lethal pathogenic bacteria. The recovery time of S. typhimurium and Listeria monocytogenes was 2 h, and that of E. coli O157:H7 was 4 h. After 16 h of enrichment, the best enrichment results were obtained for S. typhimurium, Listeria monocytogenes and E. coli O157: H7 in TSB-YE medium Under these co-recovery-enrichment conditions, the positive rates of S. typhimurium, Listeria monocytogenes and E. coli O157:H7 in 80 samples were 22.5% (18/80), 11.3% (9/80) and 18.8% (15/80), respectively.

Key words: fresh chicken meat, pathogenic bacteria, heat-injured, recovery-enrichment, PCR