使用血清分型和宏观限制性基因分型对两家猪肉屠宰和切割厂中的沙门氏菌进行追踪。
Tracing of Salmonella spp. in two pork slaughter and cutting plants using serotyping and macrorestriction genotyping.
作者信息
Giovannacci I, Queguiner S, Ragimbeau C, Salvat G, Vendeuvre J L, Carlier V, Ermel G
机构信息
Centre Technique de la Salaison, de la Charcuterie et des Conserves de Viandes, Maisons-Alfort, France.
出版信息
J Appl Microbiol. 2001 Jan;90(1):131-47. doi: 10.1046/j.1365-2672.2001.01228.x.
AIMS
The origin of Salmonella contamination of pork products is not well established. In order to further this knowledge, the transmission of Salmonella spp. from live pigs to pork cuts was investigated in two pork slaughter and cutting plants.
METHODS AND RESULTS
Salmonella spp. were isolated from both pork (pigs, carcasses, cuts) and the environment before and during slaughterhouse activities. Eight serotypes were identified. XbaI and SpeI macrorestriction distinguished 20 genotypes of Salmonella Typhimurium and 16 genotypes of Salmonella Derby. A major cluster of Salmonella Typhimurium genotypes was common to both plants and all pig-related genotypes, while a predominant pig-related Salmonella Derby genotype was common to both plants.
CONCLUSION
None of the Salmonella strains persisted for long periods in the pork-processing environments.
SIGNIFICANCE AND IMPACT OF THE STUDY
This work shows that contaminated live pigs, because of bacterial spread due to the process and ineffective cleaning procedures, are involved in Salmonella contamination.
目的
猪肉产品中沙门氏菌污染的来源尚未完全明确。为进一步了解这一情况，在两家猪肉屠宰和切割厂对沙门氏菌从生猪向猪肉切块的传播进行了调查。
方法与结果
在屠宰场活动之前和期间，从猪肉（猪、胴体、切块）和环境中均分离出了沙门氏菌。鉴定出了8种血清型。XbaI和SpeI酶切分析区分出了20种鼠伤寒沙门氏菌基因型和16种德比沙门氏菌基因型。两个工厂以及所有与猪相关的基因型中均存在一个主要的鼠伤寒沙门氏菌基因型簇，而两个工厂中均存在一种占主导地位的与猪相关的德比沙门氏菌基因型。
结论
在猪肉加工环境中，没有沙门氏菌菌株能长期存活。
研究的意义与影响
这项研究表明，受污染的生猪由于加工过程中的细菌传播以及清洁程序无效，会导致猪肉受到沙门氏菌污染。
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