Uyttendaele M, De Troy P, Debevere J
Department of Food Technology and Nutrition, University of Ghent, Belgium.
J Food Prot. 1999 Jul;62(7):735-40. doi: 10.4315/0362-028x-62.7.735.
From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.
1997年1月至1998年5月，对比利时零售市场上待售的772份家禽 carcasses 和家禽产品样本进行了分析，以检测每100平方厘米或25克样本中沙门氏菌属、肠炎沙门氏菌、空肠弯曲菌、结肠弯曲菌和单核细胞增生李斯特菌的存在情况。家禽样本被沙门氏菌污染的比例为36.5%，被空肠弯曲菌和结肠弯曲菌污染的比例为28.5%，被单核细胞增生李斯特菌污染的比例为38.2%。在约12.3%的家禽样本中，单核细胞增生李斯特菌的污染水平超过每克或每平方厘米1 CFU。来自比利时、法国和英国屠宰场的家禽产品在病原体污染率上存在显著差异。在松林中自由放养至屠宰年龄（12至13周）的肉鸡所产家禽产品，其沙门氏菌污染率显著低于（P < 0.05）6至8周龄时屠宰的圈养肉鸡所产家禽产品。与带皮禽肉切块相比，去皮禽肉切块的沙门氏菌、空肠弯曲菌和结肠弯曲菌病原体污染率显著（P < 0.05）更低。在切割和进一步加工过程中，病原体污染率有所上升。为降低空肠弯曲菌、结肠弯曲菌、沙门氏菌和单核细胞增生李斯特菌的污染率，必须严格遵守屠宰和肉类加工的卫生规则。目前，对这些病原体实行零容忍是不可行的，需要制定标准，允许这些病原体在所检测的家禽样本中以合理水平存在。
