Quantitative surveys of Salmonella and Campylobacter on retail raw chicken in Yangzhou, China
Quantitative surveys of Salmonella and Campylobacter on retail raw chicken in Yangzhou, China
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扬州地区零售生鸡肉沙门氏菌和弯曲杆菌定量调查
DOI：
10.1016/j.foodcont.2015.05.009
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发表时间：
2016-01-01
期刊：
影响因子：
6
通讯作者：
Jiao, Xin-an
中科院分区：
文献类型：
--
作者：
Huang, Jinlin;Zong, Qing;Jiao, Xin-an
为了评估扬州市销售的生鸡中沙门氏菌和弯曲杆菌对消费者的风险，连续进行了12个月的定量调查。在这项研究中，从2011年到2013年从超市和菜市场收集了480个样本。从最可能数（MPN）优化沙门氏菌检测方法，采用直接电镀法检测弯曲杆菌污染水平。结果表明，沙门氏菌和弯曲杆菌的检出率分别为33.8%和51.3%，计数平均值分别为0.524 MPN/g和1473.49菌落形成单位/g。对于沙门氏菌的流行率和负荷，超市和菜市场之间没有显著差异。而对于弯曲杆菌，菜市场的污染程度高于超市。在定性和定量研究中都观察到两种病原体的季节性，夏季是高发季节。沙门氏菌的血清型多样性较高，主要为鼠伤寒沙门菌（34.6%）和肠炎沙门菌（16.7%）。菌株多样性表明，除混合污染外，以空肠弯曲菌（45.5%）和大肠弯曲菌（30.9%）最为常见。调查结果表明，有必要采取更多的干预措施，以尽量减少消费者接触沙门氏菌和弯曲杆菌。(C) 2015 Elsevier Ltd.版权所有。
To assess the risks to consumers from Salmonella and Campylobacter in whole raw chickens sold in Yangzhou City, 12-month quantitative surveys were performed in succession. In this study, 480 samples were collected from supermarkets and wet markets from 2011 to 2013. The examination method of Salmonella was optimized from the most probable number (MPN), and the level of Campylobacter contamination was tested using the direct plating method. These results showed that the positive rates of Salmonella and Campylobacter were 33.8% and 51.3%, respectively, and the corresponding mean values of enumeration were 0.524 MPN/g and 1473.49 colony-forming units/g. For prevalence and loads of Salmonella, there was no significant difference between supermarkets and wet markets. However, for Campylobacter, the contamination level of wet markets was greater compared to supermarkets. Seasonality was observed in both qualitative and quantitative studies for both pathogens, with summer being the high-incidence season. Diversity among Salmonella isolates was high in terms of serovar, and the dominant serotypes were Salmonella Typhimurium (34.6%) and Salmonella Enteritidis (16.7%). Diversity of Campylobacter isolates demonstrated that Campylobacter jejuni (45.5%) and Campylobacter coli (30.9%) were the most common species, except for the mixed contamination. Survey results indicated that there was a need for more interventions to minimize the exposure of consumers to Salmonella and lCampylobacter. (C) 2015 Elsevier Ltd. All rights reserved.