Lillard H S
United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, GA 30613.
J Food Prot. 1989 Nov;52(11):829-832. doi: 10.4315/0362-028X-52.11.829.
Bacteria, including Salmonella , have been shown to attach firmly to poultry skin and meat. Neither fimbriae, flagella, nor electrostatic attraction seem to play a significant role in the mechanism of attachment. Bacterial cells (95%) were shown to be initially entrapped in a water film on the skin, then to migrate to the skin with prolonged immersion in a bacterial cell suspension. Using electron microscopy it was shown that bacteria appear to be entrapped in ridges and crevices which become more pronounced in the skin and muscle following water immersion. This may make bacteria on carcasses inaccessible to bactericides. It was shown that bacteria are firmly attached to poultry skin before broilers arrive at the plant and that high numbers are still recovered after 40 consecutive whole carcass rinses of a single carcass. It was further shown that Salmonella are not always recovered in the first whole carcass rinse and that this method of sampling could result in false negative reports for Salmonella incidence.
包括沙门氏菌在内的细菌已被证明能牢固地附着在家禽的皮肤和肉上。菌毛、鞭毛以及静电吸引似乎在附着机制中都不起重要作用。研究表明，95%的细菌细胞最初被困在皮肤上的水膜中，随着长时间浸泡在细菌细胞悬液中，它们会迁移到皮肤上。通过电子显微镜观察发现，细菌似乎被困在脊和缝隙中，在水浸后，皮肤和肌肉中的这些结构会变得更加明显。这可能导致屠体上的细菌无法被杀菌剂接触到。研究表明，在肉鸡到达加工厂之前，细菌就已牢固地附着在家禽皮肤上，而且对单个屠体连续进行40次整只屠体冲洗后，仍能检出大量细菌。进一步研究表明，在首次整只屠体冲洗中并不总能检出沙门氏菌，这种采样方法可能会导致沙门氏菌发病率的假阴性报告。
