扬州市市售鸡肉中弯曲菌定性定量流行病学分析

Qualitative and quantitative epidemiological analysis of Campylobacter in chicken sold in Yangzhou

中文关键词:  弯曲菌  鸡肉  流行病学  零售方式

英文关键词:Campylobacter  chicken  epidemiology  retail

中文摘要:

      目的 调查分析超市和农贸市场零售鸡肉中弯曲菌定量污染水平, 为弯曲菌污染的定量风险评估、危害分析和防控提供数据。方法 选择扬州市内各大型超市和农贸市场作为采样点, 采取未分割的鸡胴体, 在3 h内送到实验室开展检测。运用选择性CCDA平板直接计数法对弯曲菌进行定量检测, 涂布平板法计数, 用PCR进行鉴定。结果 采集的40只整鸡, 检测出阳性样品19份, 平均阳性率为47.5%, 平均带菌量为 229.2 CFU/g。其中超市的8份阳性整鸡中, 平均带菌量为28.3 CFU/g; 农贸市场的11份阳性整鸡中, 平均带菌量为313.6 CFU/g。共分离出56株弯曲菌, 其中空肠弯曲菌29株, 结肠弯曲菌23株, 其他弯曲菌4株。 结论 定性及定量结果显示, 零售鸡中存在弯曲菌污染, 农贸市场的零售鸡肉比超市的零售鸡肉污染严重, 需要加强防控措施。

英文摘要:

      Objective To investigate and analyze the quantitative pollution levels of Campylobacter in retail chicken of agricultural markets and large supermarkets, in order to provide data for quantitative risk assessment, hazard analysis and prevention and control of Campylobacter contamination. Methods The large supermarkets and farm markets in Yangzhou were as sampling sites, undivided chicken carcasses were taken off and they were sent to laboratories for testing within 3 h. The CCDA plate direct counting method was used for quantitative detection of Campylobacter. Counting was made by coated plate method and identified by PCR. Results In the 40 collected samples, 19 positive samples were detected with the average positive rate of 47.5%. The average bacterial content was 229.2 CFU/g. Of the 8 positive samples in supermarkets, the average amount of bacteria was 28.3 CFU/g, while among the 11 positive samples in the farmers’ markets, and the average amount of bacteria was 313.6 CFU/g. A total of 56 strains of Campylobacter were isolated, including 29 strains of Campylobacter jejunum, 23 strains of Campylobacter colon and 4 strains of other Campylobacter. Conclusion Campylobacter contaminate the retail chicken, and the retail chicken in the farmers’ market is more polluted than the retail chicken in the supermarket. Survey results indicate that there is a need for more interventions to minimize the exposure of consumers to Campylobacter.