Plummer Ruth A S, Blissett Samantha J, Dodd Christine E R
Department of Applied Biochemistry & Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 SRD, UK.
J Food Prot. 1995 Aug;58(8):843-846. doi: 10.4315/0362-028X-58.8.843.
The level of Salmonella contamination in retail chicken products was investigated bimonthly in two counties in the UK over 12 consecutive months. In total 325 chicken and 35 giblet samples were tested. Supermarket chicken, fresh chilled and frozen, and chicken from local butcher shops were compared for their rates of Salmonella contamination which were, respectively, 18.6, 25.5, and 24.5%. These differences were not found to be significantly different. The overall level of contamination for the three groups combined was 22.8%. Giblets (supermarket frozen and butcher shop combined) were contaminated at a rate of 37.1%, which was not significantly different from the combined rate for the chicken samples. Amongst all salmonellae isolated, Salmonella enteritidis was present in 51.4% and S. typhimurium in 12.2% of the chicken samples and 23.1% and 0% respectively of the giblet samples.
在英国的两个县，连续12个月每两个月对零售鸡肉产品中的沙门氏菌污染水平进行一次调查。总共检测了325份鸡肉和35份内脏样本。对超市鸡肉（新鲜冷藏和冷冻）以及当地肉店的鸡肉的沙门氏菌污染率进行了比较，分别为18.6%、25.5%和24.5%。未发现这些差异具有显著性。三组综合的总体污染水平为22.8%。内脏（超市冷冻和肉店的综合）污染率为37.1%，与鸡肉样本的综合污染率无显著差异。在所有分离出的沙门氏菌中，肠炎沙门氏菌在鸡肉样本中的占比为51.4%，鼠伤寒沙门氏菌为12.2%；在内脏样本中分别为23.1%和0%。
