Prendergast D M, Duggan S J, Fanning S, Cormican M, Gonzales-Barron U, Butler F, Duffy G
Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland.
J Appl Microbiol. 2008 Oct;105(4):1209-19. doi: 10.1111/j.1365-2672.2008.03854.x. Epub 2008 Jul 8.
This study aimed to determine the numbers and types of Salmonella spp. and Enterobacteriaceae on pork cuts in the meat cutting room environment of four commercial pork abattoirs in the Republic of Ireland.
Pork oysters (M. gluteus medius; n = 720) and swabs (n = 56) from equipment and surfaces were screened for Salmonella spp. using a DNA-based PCR method and confirmed by culture. Salmonella numbers were assessed using a three-tube most probable number (MPN) technique. Salmonella spp. was detected on 24/720 (3.3%) pork cuts (range of <0.03-0.36 MPN g(-1)) and in 7/56 (12.5%) environmental swabs (range of <0.03-1.10 MPN cm(-2)). There was significant variation in the prevalence of Salmonella on pork between different abattoirs and days of sampling (range of 0-31.7%). The predominant serotype was Salmonella serotype Typhimurium followed by Salmonella serotype Derby.
Overall prevalence data conceal the key finding that there was considerable variation in the incidence of Salmonella on different days. A direct association between Salmonella contamination of pork cuts and equipment/surfaces was observed.
Prevalence and numbers of Salmonella were low; however, results clearly demonstrate the potential for cross-contamination from equipment and meat contact surfaces in the cutting room environment.
本研究旨在确定爱尔兰共和国四家商业猪肉屠宰场肉类切割车间环境中猪肉切块上沙门氏菌属和肠杆菌科的数量及种类。
采用基于DNA的聚合酶链反应（PCR）方法对猪肉牡蛎肌（臀中肌；n = 720）以及设备和表面的拭子（n = 56）进行沙门氏菌属筛查，并通过培养进行确认。使用三管最大可能数（MPN）技术评估沙门氏菌数量。在24/720（3.3%）的猪肉切块上检测到沙门氏菌属（范围为<0.03 - 0.36 MPN g⁻¹），在7/56（12.5%）的环境拭子中检测到沙门氏菌属（范围为<0.03 - 1.10 MPN cm⁻²）。不同屠宰场以及采样日之间猪肉上沙门氏菌的患病率存在显著差异（范围为0 - 31.7%）。主要血清型为鼠伤寒沙门氏菌血清型，其次是德比沙门氏菌血清型。
总体患病率数据掩盖了一个关键发现，即不同日期沙门氏菌的发病率存在相当大的差异。观察到猪肉切块的沙门氏菌污染与设备/表面之间存在直接关联。
沙门氏菌的患病率和数量较低；然而，结果清楚地表明了切割车间环境中设备和肉类接触表面存在交叉污染的可能性。
