National Food Institute, Technical University of Denmark, Søborg, Denmark.
Zoonoses Public Health. 2010 Nov;57 Suppl 1:23-9. doi: 10.1111/j.1863-2378.2010.01360.x.
The prevalence of Salmonella in fresh pork cuttings in Denmark in the years 2002 and 2006 was investigated at retail and compared with the retail supply pattern. A total of 1025 and 3473 samples were taken in 2002 from butcher's shops and supermarkets, respectively. The corresponding numbers in 2006 were 259 from butchers' shops and 628 from supermarkets. In 2002, 1.2% of all samples were positive for Salmonella; butchers' shops and supermarkets had 1.8% and 1.0% positive samples, respectively. The overall prevalence in 2006 was 4.2%, with prevalence of 8.1% and 2.6% for butchers' shops and supermarkets, respectively. Hence, increases around 3- to 5-fold were found. There was neither observed any parallel increase in Salmonella positive carcasses in Danish slaughterhouses during the study period, nor were any changes in supply routes towards slaughterhouses with higher prevalence observed, which could explain the apparent increase. We hypothesize that hygiene levels and ability to avoid cross-contamination and prevent growth of the organism, in the meat processing chain after slaughter were the most likely responsible factors. Results from this study indicate that the hygiene performance, particularly at retail, has a significant impact on the occurrence of Salmonella. This implies that there is no direct link between slaughterhouse Salmonella surveillance data and the level of Salmonella contamination at retail. To improve risk assessment of Salmonella in fresh pork meat, this study underlines the need for comprehensive retail data.
2002 年和 2006 年在丹麦零售点调查了新鲜猪肉切块中沙门氏菌的流行情况,并将其与零售供应模式进行了比较。2002 年分别从肉铺和超市采集了 1025 份和 3473 份样本。2006 年的相应数字分别为 259 份来自肉铺和 628 份来自超市。2002 年,所有样本中有 1.2%呈沙门氏菌阳性;肉铺和超市的阳性样本分别为 1.8%和 1.0%。2006 年的总体流行率为 4.2%,肉铺和超市的流行率分别为 8.1%和 2.6%。因此,发现增加了 3 到 5 倍左右。在研究期间,丹麦屠宰场没有观察到沙门氏菌阳性胴体的任何平行增加,也没有观察到供应路线向阳性胴体比例更高的屠宰场的任何变化,这可以解释明显的增加。我们假设,在屠宰后肉类加工链中,卫生水平以及避免交叉污染和防止生物体生长的能力是最有可能的原因。这项研究的结果表明,卫生性能,特别是在零售方面,对沙门氏菌的发生有重大影响。这意味着屠宰场沙门氏菌监测数据与零售污染水平之间没有直接联系。为了改进对新鲜猪肉中沙门氏菌的风险评估,本研究强调需要全面的零售数据。