Detection of Contamination of Five Main Foodborne Pathogens and Distribution Probability Assessment in Commercial Raw Chicken

doi:10.7506/spkx1002-6630-201510040

FOOD SCIENCE

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Detection of Contamination of Five Main Foodborne Pathogens and Distribution Probability Assessment in Commercial Raw Chicken

PU Chengjun1, CUI Xingbo1, DU Lanlan1, LEI Ya1, ZHANG Hongyu1, LIU Fang2, DONG Qingli1, LIU Qing1,*

1. College of Food Science and Medical Instrument, University of Shanghai for Science and Technology, Shanghai 200093, China;
2. International Travel Health Care Center of Gansu Entry and Exit Inspection and Quarantine Bureau, Lanzhou 730020, China

Online:2015-05-25 Published:2015-05-08
Contact: LIU Qing

Abstract

Abstract:

In order to understand the distribution patterns of pathogens in different parts of raw chicken, PCR was used to
detect Escherichia coli O157:H7, Salmonella, Shigella, Listeria monocytogenes and Enterobacter sakazakii that distribute on
drumstick, claw, wing, breast and gizzard in 208 samples collected from 52 local markets in Shanghai. Then we established
evaluation of the target point according to beta probability distribution. The results indicated that no Escherichia coli
O157:H7 or Salmonella were detected in all samples, 1 strain of Enterobacter sakazakii was detected in chicken wing,
2 strains of Shigella were detected in chicken wing and gizzard, and 11 strains of Listeria monocytogenes were detected with
a detection rate of 5.29%, including 4 in chicken wing, 3 in drumstick, 3 in claw and 1 in gizzard.

Key words: PCR, pathogens, raw chicken, beta probability distribution, target point evaluation

CLC Number:

R155.5

PU Chengjun1, CUI Xingbo1, DU Lanlan1, LEI Ya1, ZHANG Hongyu1, LIU Fang2, DONG Qingli1, LIU Qing1,*. Detection of Contamination of Five Main Foodborne Pathogens and Distribution Probability Assessment in Commercial Raw Chicken[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510040.

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Detection of Contamination of Five Main Foodborne Pathogens and Distribution Probability Assessment in Commercial Raw Chicken

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