Fukushima H, Hoshina K, Nakamura R, Ito Y
Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med. 1987 Apr;184(1):60-70.
One hundred and twenty samples each of raw ground beef, pork and chicken from ten local grocery stores in Shimane Prefecture, Japan, were examined for the presence of Salmonella sp. (Sal), Campylobacter jejuni (Cj), Campylobacter coli (Cc), Yersinia enterocolitica (Ye), and Clostridium perfringens (Cp) from April 1984 to March 1985. A total of 205 isolates of Sal (112 strains), Cj (64 strains), Cc (one strain), Ye (7 strains) and Cp (21 strains) were recovered from 17 beef (14.2%), 31 pork (25.8%) and 94 chicken (78.3%) of 120 samples each. Sal biogroup 1 was found in 8.3% of beef, 13.3% of pork and 35.0% of chicken, Sal biogroup 2 in 0.8% of beef, 4.2% of pork and 14.2% of chicken, Cj in 1.7% of beef and pork and 50.0% of chicken, Cc in 0.8% of pork, Ye serotype 03 was found in 5.0% of pork, and Cp in 1.7% of beef and pork and 10.8% of chicken. These enteropathogens were recovered concomitantly from two pork and 31 chicken samples, especially Sal and Cj. Sal was counted at less than or equal to 10(2)/100 g of beef and pork and at less than or equal to 10(3)/100 g of chicken, Cj was counted at less than or equal to 10(1)/g of beef and pork and at less than or equal to 10(2)/g of chicken, Ye serotype 03 was counted at less than or equal to 10(3)/g of pork, Cp was counted at less than or equal to 10(2)/g of pork and at less than or equal to 10(2)g of chicken, and Cc from pork and Cp from beef were recovered by using enrichment culture. This investigation showed that a second-contamination of Sal and Cj from chicken to beef and pork frequently occurred during the warm months of the year. It was suggested that chicken may become a source of infection with plural organisms of enteric pathogens, especially Sal and Cj, at the same time all the year round, and that pork may be an important source of infection with Ye during the cold months.
1984年4月至1985年3月期间，对日本岛根县十家当地杂货店的生绞碎牛肉、猪肉和鸡肉各120份样本进行检测，以确定是否存在沙门氏菌属（Sal）、空肠弯曲菌（Cj）、结肠弯曲菌（Cc）、小肠结肠炎耶尔森菌（Ye）和产气荚膜梭菌（Cp）。从120份样本中的17份牛肉（14.2%）、31份猪肉（25.8%）和94份鸡肉（78.3%）中总共分离出205株Sal（112株）、Cj（64株）、Cc（1株）、Ye（7株）和Cp（21株）。在8.3%的牛肉、13.3%的猪肉和35.0%的鸡肉中发现了Sal生物群1，在0.8%的牛肉、4.2%的猪肉和14.2%的鸡肉中发现了Sal生物群2，在1.7%的牛肉和猪肉以及50.0%的鸡肉中发现了Cj，在0.8%的猪肉中发现了Cc，在5.0%的猪肉中发现了Ye血清型03，在1.7%的牛肉和猪肉以及10.8%的鸡肉中发现了Cp。这些肠道病原体在两份猪肉和31份鸡肉样本中同时被检出，尤其是Sal和Cj。Sal在牛肉和猪肉中的计数小于或等于10²/100 g，在鸡肉中的计数小于或等于10³/100 g；Cj在牛肉和猪肉中的计数小于或等于10¹/g，在鸡肉中的计数小于或等于10²/g；Ye血清型03在猪肉中的计数小于或等于10³/g；Cp在猪肉中的计数小于或等于10²/g，在鸡肉中的计数小于或等于10²/g，通过增菌培养从猪肉中分离出Cc，从牛肉中分离出Cp。这项调查表明，在一年中的温暖月份，Sal和Cj从鸡肉到牛肉和猪肉的二次污染频繁发生。有人提出，鸡肉可能常年同时成为多种肠道病原体尤其是Sal和Cj感染的来源，而猪肉可能在寒冷月份成为Ye感染的重要来源。
