Jerngklinchan Jaowapa, Koowatananukul Chailai, Daengprom Kriengsag, Saitanu Kriengsag
Division of Microbiology, Chulalongkorn University.
Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University.
J Food Prot. 1994 Sep;57(9):808-810. doi: 10.4315/0362-028X-57.9.808.
A study was conducted to determine the presence of salmonellae in raw chicken meat, giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley , Salmonella virchow , Salmonella enteritidis , Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from giblets were S. virchow , Salmonella Kentucky , S. enteritidis , Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.
一项研究旨在确定曼谷生鸡肉、内脏（肝脏、心脏、砂囊）和熟鸡肉制品（肉丸和香肠）中沙门氏菌的存在情况。共检测了从9个露天市场、9家超市和4家禽类加工厂采集的1135份样本。在705份鸡肉样本中，有467份（66%）分离出沙门氏菌；在221份内脏样本中，有190份（86%）分离出沙门氏菌；在209份熟制品中，有21份（10%）分离出沙门氏菌。在678株检测分离株中，发现了46种血清型和1株粗糙型菌株。从鸡肉中分离出的5种最常见血清型为布氏沙门氏菌、维尔肖沙门氏菌、肠炎沙门氏菌、哈达尔沙门氏菌和副伤寒乙沙门氏菌；在本研究分离出的菌株中，它们分别占14%、12%、12%、9%和9%。内脏中的主要分离株为维尔肖沙门氏菌、肯塔基沙门氏菌、肠炎沙门氏菌、阿哥纳沙门氏菌和布氏沙门氏菌（分别占15%、13%、12%、12%和11%）。德比沙门氏菌（33%）是熟禽制品中最常分离出的血清型。
