未煮熟猪肉香肠与公共卫生相关的细菌学分析

Bacteriological analysis of uncooked pork sausages in relation to public health.

作者信息

Sharma N K, Gill J P, Joshi D V, Kwatra M S

机构信息

Department of Veterinary Public Health & Epidemiology, College of Veterinary Science, Punjab Agricultural University, Ludhiana.

出版信息

Indian J Pathol Microbiol. 1994 Apr;37(2):191-5.

PMID:7959987

Abstract

One hundred and eighteen samples of uncooked pork sausages were analysed bacteriologically. The total aerobic plate count ranged from 1.8 x 10(8) to 9.2 x 10(8) CFU/g in the samples. High mean counts of Staphylococci, Enterococci, Micrococci, Bacillus cereus, Salmonella and Coliforms were observed. Staphylococcus aureus were encountered with count range 2.8 x 10(6) CFU/g to 7.4 x 10(6) CFU/g. The viable count of Escherichia coli ranged from 2.0 x 10(5) to 4.3 x 10(5) CFU/g. Clostridium perfringens were detected in 66.9% of samples with a count ranging from 3.9 x 10(2) to 1.1 x 10(7) Cl. perfringens/g. None of 118 samples contained Yersinia enterocolitica.

摘要

对118份生猪肉香肠样本进行了细菌学分析。样本中的需氧平板计数总量在1.8×10⁸至9.2×10⁸CFU/g之间。观察到葡萄球菌、肠球菌、微球菌、蜡样芽孢杆菌、沙门氏菌和大肠菌群的平均计数较高。金黄色葡萄球菌的计数范围为2.8×10⁶CFU/g至7.4×10⁶CFU/g。大肠杆菌的活菌计数范围为2.0×10⁵至4.3×10⁵CFU/g。在66.9%的样本中检测到产气荚膜梭菌，计数范围为3.9×10²至1.1×10⁷产气荚膜梭菌/g。118份样本中均未含有小肠结肠炎耶尔森菌。