肉鸡屠宰加工生产链中沙门氏菌的污染调查及ERIC-PCR溯源

摘要/Abstract

摘要： 目的：了解肉鸡屠宰加工过程中沙门氏菌的污染状况及其溯源性追踪，分析沙门氏菌污染的关键环节，以降低食源性沙门氏菌感染的风险。方法：分别采集两家肉鸡屠宰加工厂(FX、GZ)生产链中的肉鸡胴体表面、肉鸡泄殖腔、嗉囊内容物、环境、设备及器具表面样品，应用常规法及PCR进行沙门氏菌分离鉴定，通过基因间重复序列为引物的聚合酶链式反应(ERIC-PCR)分型技术对沙门氏菌分离株进行基因分型，利用NTSYS-pc 2.10软件进行聚类分析。结果：两家加工厂的沙门氏菌总检出率为1.37%(16/1171)，FX的检出率较低(0.18%)，与GZ(2.39%)间差异极显著(P＜0.01)；FX仅于净膛后肉鸡胴体体表检出Ⅳ型沙门氏菌；GZ屠宰、煺毛及净膛后的肉鸡胴体体表、肉鸡泄殖腔、嗉囊内容物、脱毛指及净膛工人手套表面均检出Ⅰ型沙门氏菌，煺毛、冷却后肉鸡胴体及净膛工人手套表面均检出Ⅲ型沙门氏菌，运输车表面检出Ⅴ型沙门氏菌，另有脱毛指表面检出Ⅱ型沙门氏菌。结论：肉鸡的宰前及煺毛、净膛过程为引发生产链沙门氏菌污染的重要环节，加强肉鸡的进厂检疫及设备与器具的日常卫生管理有利于降低沙门氏菌的污染。

关键词: 肉鸡, 屠宰加工, 沙门氏菌, 污染状况, 溯源

Abstract: Objective: In the present study, the contamination of Salmonella in the slaughter and processing chain of broilers was investigated and the sources were traced with the aim of determining the critical control points of Salmonella contamination and reducing the risk of foodborn Salmonella infection. Methods: The carcass surface, cloaca and crop contents of broilers, processing environments, and the surface of processing equipment and apparatus were sampled from two broiler slaughter and processing plants (FX and GZ). The routine procedure and PCR were performed for the isolation and identification of Salmonella, then enterobacterial repetitive intergenic consensus PCR (ERIC-PCR) were used for subtyping the isolates and the NTSYS-pc 2.10 software was applied for clustering analysis. Results: The total positive rate of Salmonella in 1171 samples from both plants was 1.37% (16 positive samples). The positive rate of FX samples was lower (0.18%), and showed a significant difference from that of GZ samples (2.39%, P ＜ 0.01). None of the FX samples were found positive for genotype I Salmonella except broiler carcass surface samples. Genotype I Salmonella was detected in samples of carcass surface, cloaca and crop contents, and the surfaces of plucking fingers and eviscerators,s gloves collected from the GZ plant, and genotype III Salmonella was detected in samples from the surfaces of carcass and eviscerators,s gloves, but genotype V and II Salmonella were detected only on the surfaces of transport vehicles and plucking fingers, respectively. Conclusion: Pre-slaughter, defeathering and evisceration are the key stages of Salmonella contamination. Strengthening entry quarantine and the daily hygiene management of equipment and apparatus is helpful for reducing the risk of Salmonella contamination.

Key words: broiler, slaughter and processing, Salmonella, contamination, source tracing

朱恒文1，方艳红1，王元兰1，魏建忠1，刘军军1，占松鹤2，赵洪武1，孙裴1，王桂军1，李郁1,*. 肉鸡屠宰加工生产链中沙门氏菌的污染调查及ERIC-PCR溯源[J]. 食品科学, 2012, 33(17): 48-53.

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