Department of Veterinary Public Health and Diagnostic Services, Faculty of Veterinary Medicine, Kasetsart University, Nakhon Pathom, Thailand.
Foodborne Pathog Dis. 2010 Aug;7(8):873-8. doi: 10.1089/fpd.2009.0436.
The occurrence of Salmonella in food of animal origin in Chiang Mai province was investigated by using a cross-sectional study during several phases of the pork production chain (cutting, transport, and retail) and of the environment in the cutting unit of a slaughterhouse. In total, 173 pork samples were obtained during the cutting phase, 173 samples from transported pork, 200 samples from retail products, and 300 samples from the slaughterhouse environment. Salmonella was detected in 55.5% of freshly cut pork, 70.5% of transported pork, and 34.5% of retail products. The five most prevalent Salmonella serotypes identified were Rissen (45.3%), Typhimurium (16.3%), Krefeld (10.6%), Stanley (6.3%), and Lagos (6.0%). Carcass contamination prior to cutting and in the slaughterhouse environment appeared to be important sources of Salmonella in transported pork and retail products. As Salmonella was also found during early stages of the slaughter process, attention should focus on all stages of the pork production chain to reduce contamination level and consumer risk of infection.
在清迈省，采用横断面研究调查了动物源性食品中沙门氏菌的发生情况，该研究涉及猪肉生产链的多个阶段（切割、运输和零售）以及屠宰场切割单元的环境。总共在切割阶段获得了 173 个猪肉样本，运输的猪肉获得了 173 个样本，零售产品获得了 200 个样本，屠宰场环境获得了 300 个样本。新鲜切割猪肉中沙门氏菌检出率为 55.5%，运输猪肉中沙门氏菌检出率为 70.5%，零售产品中沙门氏菌检出率为 34.5%。鉴定出的五种最常见的沙门氏菌血清型为里森（45.3%）、肠炎沙门氏菌（16.3%）、克雷菲尔德（10.6%）、斯坦利（6.3%）和拉各斯（6.0%）。在切割前和屠宰场环境中的胴体污染似乎是运输猪肉和零售产品中沙门氏菌的重要来源。由于在屠宰过程的早期也发现了沙门氏菌，因此应关注猪肉生产链的所有阶段，以降低污染水平和消费者感染风险。
