Zhao C, Ge B, De Villena J, Sudler R, Yeh E, Zhao S, White D G, Wagner D, Meng J
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA.
Appl Environ Microbiol. 2001 Dec;67(12):5431-6. doi: 10.1128/AEM.67.12.5431-5436.2001.
A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated with Campylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yielded Campylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722 Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.
共对825份零售生肉样本（鸡肉、火鸡肉、猪肉和牛肉）进行了大肠杆菌和沙门氏菌血清型检测，其中719份样本还检测了弯曲杆菌属。这些样本是在1999年6月至2000年7月期间，在大华盛顿特区地区对四家连锁超市的59家门店进行107次抽样访问时随机采集的。大部分（70.7%）鸡肉样本（n = 184）被弯曲杆菌污染，在所访问的门店中，很大比例（91%）的鸡肉被弯曲杆菌污染。172份火鸡肉样本中约14%检测出弯曲杆菌，而猪肉（1.7%）和牛肉（0.5%）样本中该病原体呈阳性的较少。从159份肉类样本中总共分离出722株弯曲杆菌；其中53.6%的分离株为空肠弯曲杆菌，41.3%为结肠弯曲杆菌，5.1%为其他种类。在212份鸡肉样本中，82份（38.7%）检测出大肠杆菌，而牛肉样本中有19.0%、猪肉样本中有16.3%、火鸡肉样本中有11.9%的大肠杆菌呈阳性。然而，在所检测的零售肉类样本中，只有25份（3.0%）沙门氏菌呈阳性。四家连锁超市的细菌污染率存在显著差异。这项研究表明，零售生肉常常被食源性病原体污染；然而，不同肉类中此类病原体的流行率存在明显差异。零售生肉是传播食源性疾病的潜在媒介，我们的研究结果强调需要加强实施关键控制点危害分析（HACCP）并加大对消费者食品安全教育的力度。
