合肥地区鸡肉中沙门氏杆菌的食品安全风险评估.pdfVIP

ABSTRACT As a cause of food-borne gastroenteritis, Salmonella ranks the first among foodborne microbial pathogens. Issues of food safety caused pose significant public health concern in China and abroad, food safety risk assessment of Salmonella in chicken meat in Anhui is in the initial stage. The main purpose of this study is to establish prevalence information of Salmonella on chicken meat in Hefei district，through sampling of commercial chicken meat from retail and different stages of chicken processing and then microbiological analysis of the collected samples. Based on the established data of prevalence, a food safety risk assessment of Salmonella on chicken meat is conducted. Then some of risk management measures on Salmonella contamination on chicken meat were recommended. (1).Survey on Salmonella contamination on whole chicken carcasses and chicken meat products from retail and processing Whole raw chickens and raw chicken meat products were collected from several alrge supermarkets and broiler slaughtering and processing plants in accordance with the national standard GB 4789.2-2010. Samples were detected for Salmonella and total plat counts. 20 strains of Salmonella species were isolated, the prevalence of Salmonella in commercial raw whole chicken was 22.7% respectively. Prevalence of Salmonella in raw and whole chicken carcasses at processing plants varies from 8.3% to 41.7%. The distribution prevalence of Salmonella contamination differs according to the type of chicken meat products. The highest level of prevalence was found on chicken wings. This was followed by chicken breast meat and chicken feet. In chicken processing plants, eviscerated-gutted process had the highe