2002年北京市市售鲜鸡蛋和生鸡肉的沙门菌污染情况调查

为了了解北京市市售鲜鸡蛋、生鸡肉的沙门菌污染情况,并为建立食物污染及中毒的预警系统提供数据基础,2002年7、8和9月从北京市四个区的集贸市场、超市、商场和街边小商店共采集鲜鸡蛋100件,生鸡肉100件,进行了沙门菌的定性、定量检测及血清分型。结果表明鲜鸡蛋蛋液中未检出沙门菌,生鸡肉的沙门菌阳性检出率为30%,沙门菌在生鸡肉中的污染情况与销售温度有关。因此,控制沙门菌的污染来源和生鸡肉销售的温度条件是控制沙门菌污染的手段之一。然而,还需要进一步研究的是鲜鸡蛋外源性污染情况的调查;销售温度与污染情况之间相关性的进一步证实。

Situation of Salmonellae contamination in eggs and poultry on Beijing market in year 2002

In order to understand the situation of Salmonellae contamination in fresh eggs and raw poultry in Beijing,so as to provide a sound base for the estabilishment of the precaution system on food poisoning,100 samples of fresh egg and 100 samples of raw poultry were collected randomly from bazaars and supermarkets in July,August and September 2002.The samples were tested for Salmonellae contamination.The following results were obtained.No inner|contamination was found in fresh egg samples.30% of poultry samples showed positive results in the test.The positive rate in the cool poultry from supermarkets was significantly lower than that in poultry from bazaars where the poultry were mostly sold in room temperature,suggesting the degree of contamination is closely related to the temperature of environment.Thus,in addition to controlling the microbial source,keeping the temperature of storage room and salesroom as low as possible is also an important measure to prevent Salmonellae contamination.Further investigations are needed to know the situation of the surface contamination of fresh eggs and its related factors.