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沙门氏菌是引起食物中毒的重要病原菌。为了解进口冻禽肉中沙门氏菌污染情况,探讨综合控制沙门氏菌引起食品中毒的措施,1991年上半年,我们对406宗进口冻禽肉进行沙门氏菌调查,结果报道如下。 1.样品种类与来源:从9个国家进口的冻鸡翼、鸡脚、鸡腿、鸡肫、鸭翼、鸭脚。 2.调查 1.阳性检出率:406宗冻禽肉检出沙门氏菌44株,阳性检出率为10.84％。检验样品数较多的鸡翼、鸡脚阳性检出率分别为21.43％、1.00％,经过统计学处理,两者有高度显著性差异(P<0.01),表明鸡翼的沙门氏菌带菌率比鸡脚高。 2.菌型鉴定结果:通过系统的生化试验、噬菌体裂解试验和血清学分型鉴定,其血清型分属于5个菌群,22个血清型,其中以B群最高15株,占
Salmonella is an important pathogen causing food poisoning. In order to understand the contamination of Salmonella in imported frozen poultry meat and the measures to control food poisoning caused by Salmonella in general, we conducted a survey on Salmonella in 406 imported frozen poultry meat in the first half of 1991 and the results are reported as follows. 1. Species and Sources of Samples: Frozen chicken wings, chicken legs, chicken legs, chicken wings, duck wings and duck feet imported from 9 countries. 2. Surveys 1. Positive detection rate: 44 out of 406 frozen poultry were detected Salmonella, the positive detection rate was 10.84%. The detection rate of chicken wing and chicken foot with more samples was 21.43% and 1.00%, respectively. After statistical analysis, the positive rates of chicken wing and chicken feet were highly significant (P <0.01) High foot. Bacterial identification results: Through the system of biochemical tests, phage lysis test and serological typing, the serotype belongs to five groups, 22 serotypes, of which the highest group B 15, accounting for