Li Ying, Liu Lisha, Bai Li, Liu Zhaoping, Li Ning, Kang Weijun, Yang Dajin, Peng Zixin, Niu Lingmei
School of Public Health, Hebei Medical University, Shijiazhuang, China; NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China.
NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China.
Food Res Int. 2025 Nov;219:116931. doi: 10.1016/j.foodres.2025.116931. Epub 2025 Jun 20.
Salmonella spp. is one of the leading causes of bacterial foodborne illnesses in China, with animal-origin foods serving as the key transmission vectors. In this study, we analyzed the spatiotemporal prevalence and serotype distribution of Salmonella spp. in major animal-origin foods across China from 2014 to 2022. A total of 95,771 samples were randomly collected from retail markets across 26 provinces in China, from where 8859 Salmonella spp. isolates were serotyped. The overall prevalence of Salmonella in animal-origin foods was 9.25 %. The five most prevalent Salmonella serovars were S. enteritidis (14.23 %), S. typhimurium (8.52 %), S. Derby (6.30 %), S. Kentucky (5.95 %), and S. Rissen (5.24 %). During the 9-year surveillance period, the contamination rates in poultry meat and pork displayed an upward trend, with average detection rates of 17.16 % in poultry meat and 20.81 % in pork. Quantitative analysis revealed that raw meat had the highest Salmonella-contamination levels, followed by aquatic products, with prepared meat exhibiting the lowest levels. Regional variations in serotype distribution were evident. The prevalence of S. enteritidis revealed an evident decreasing trend from North (31.9 % [95 % CI: 29.1-34.6]) to South (6.7 % [95 % CI: 5.1-8.3]) (P < 0.05). S. typhimurium remained consistently distributed across regions (5.6-11.0 %). Notably, S. Kentucky increased significantly in raw chicken between 2015 (4.4 % [95 % CI: 2.3-6.4]) and 2022 (13.8 % [95 % CI: 12.2-15.4]) (P < 0.05), whereas S. Derby decreased in raw pork from 2015 (29.3 % [95 % CI: 25.5-33.1]) to 2021 (10.3 % [95 % CI: 8.9-11.8]) (P < 0.05). This nationwide study provides a comprehensive overview of Salmonella prevalence and serovar distribution in animal-origin foods in China. Our results highlight the need for targeted interventions such as enhanced surveillance programs, stricter biosecurity measures in poultry meat and pork production, and improved handling protocols in retail markets to mitigate Salmonella-contamination risks.
沙门氏菌属是中国细菌性食源性疾病的主要病因之一，动物源性食品是关键传播媒介。在本研究中，我们分析了2014年至2022年中国主要动物源性食品中沙门氏菌属的时空流行情况和血清型分布。共从中国26个省份的零售市场随机采集了95771份样本，从中对8859株沙门氏菌属分离株进行了血清分型。动物源性食品中沙门氏菌的总体患病率为9.25%。五种最常见的沙门氏菌血清型为肠炎沙门氏菌（14.23%）、鼠伤寒沙门氏菌（8.52%）、德比沙门氏菌（6.30%）、肯塔基沙门氏菌（5.95%）和里森沙门氏菌（5.24%）。在9年的监测期内，禽肉和猪肉的污染率呈上升趋势，禽肉的平均检出率为17.16%，猪肉为20.81%。定量分析表明，生肉的沙门氏菌污染水平最高，其次是水产品，熟肉的污染水平最低。血清型分布存在明显的区域差异。肠炎沙门氏菌的患病率从北方（31.9%[95%CI：29.1 - 34.6]）到南方（6.7%[95%CI：5.1 - 8.3]）呈明显下降趋势（P < 0.05）。鼠伤寒沙门氏菌在各地区的分布保持一致（5.6 - 11.0%）。值得注意的是，肯塔基沙门氏菌在2015年（4.4%[95%CI：2.3 - 6.4]）至2022年（13.8%[95%CI：12.2 - 15.4]）期间在生鸡肉中显著增加（P < 0.05），而德比沙门氏菌在2015年（29.3%[95%CI：25.5 - 33.1]）至2021年（10.3%[95%CI：8.9 - 11.8]）期间在生猪肉中有所下降（P < 0.05）。这项全国性研究全面概述了中国动物源性食品中沙门氏菌的流行情况和血清型分布。我们的结果强调了采取针对性干预措施的必要性，如加强监测计划、在禽肉和猪肉生产中采取更严格的生物安全措施以及改善零售市场的处理规程，以降低沙门氏菌污染风险。
