| Autor: |
XU Beishuang, WANG Liyou, ZHANG Ya’nan, LIU Weichao |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 35, Iss 12, Pp 1734-1739 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2023.12.007 |
| Popis: |
ObjectiveTo analyze the molecular characteristics and antibiotic susceptibility of Salmonella isolates and investigate the contamination of Salmonella in pre-packed cooked meat products during food processing.MethodsAccording to the sampling requirements of the national “Manual for Monitoring the Production and Processing of Cooked Meat Products （Pre-packed）”， 460 environmental and cooked meat samples were collected from a pre-packed cooked meat product factory in Dezhou from 2015 to 2017. Salmonella isolation and identification were performed per the currently effective GB 4789.4—2016 protocol. Salmonella serotypes were determined based on serum agglutination. Pulsed field gel electrophoresis （PFGE） and multilocus sequence typing （MLST） were employed to determine the molecular types of Salmonella isolates. Resistance tests for 15 antibiotics were performed using the broth microdilution susceptibility test.ResultsThe detection rate of Salmonella in 460 samples was 5.65% （26/460）. The detection rate in 2016 was the highest （7.65%， 14/183）， and the difference among samples from different years was not statistically significant （χ2=2.82， P>0.05）. The detection rate in intermediate products was the highest， and the difference among samples from different samples was statistically significant （χ2=64.16， P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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