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为了解市售鲜猪肉葡萄球菌和大肠杆菌污染情况,本试验从贵州省9个地区农贸市场采集鲜猪肉样本106份,3个地区屠宰场运输车辆采集棉拭子样本36份,采用传统生化法鉴定2种优势菌落;PCR法快速检测葡萄球菌和大肠杆菌。结果显示,鲜猪肉和棉拭子样本葡萄球菌的分离率为23．5％（38／162）和31．9％（23／72）,大肠杆菌的分离率为15．4％（25／162）和13．9％（10／72）;2种细菌可扩增出目的条带。结果表明,市售鲜猪肉及运输车辆葡萄球菌和大肠杆菌污染严重,本试验成功运用PCR法对这2种病原菌进行快速检测。 相似文献
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为有效控制畜禽产品中沙门氏菌的污染,以便对污染源和污染途径进行针对性监控,对重庆市屠宰场、农贸市场和超市供应链的畜禽产品中沙门氏菌污染状况进行初步调查分析,同时对从供应链中分离的沙门氏茵进行18种抗生素的药敏试验。结果表明:屠宰环节猪肉的沙门氏菌污染程度较低,为7.27%;经过运输到达销售环节,其污染程度明显上升,最高的是超市环节,高达64.52%。对其所处的环境进行调查分析,发现屠宰场和超市的沙门氏菌污染较严重,尤其是屠宰场容器(88.89%)、台面(55.56%)和超市刀具(50.00%)、地面(46.67%);中型规模屠宰场的沙门氏菌污染风险最大。分离菌株对头孢类药物敏感,对磺胺类药物耐药严重,其次为四环素类和β-内酰胺类,多重耐药情况普遍。 相似文献
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为了对福建省猪肉产品的安全性进行分析,在优化沙门菌分离鉴定方法的基础上,随机采集猪场饲料76份,以及屠宰猪肛门拭子、猪体表、屠宰肉样、结肠段以及市场售卖猪肉共991份样品进行沙门菌分离鉴定。结果:福建省猪源沙门菌的污染率比较高,且不同的采样环节污染率不一样。猪结肠的污染率最高,为34.13%(57/167);其次为屠宰场猪肉为21.97%(49/223);市售猪肉为20%(10/50),猪场饲料为11.84%(9/76),肛门拭子为9%(27/300),猪体表样品为3.98%(10/251)。说明福建省猪肉产业链中存在较为严重的沙门菌污染。 相似文献
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为了解哈尔滨市单核细胞增生性李斯特茵(Lm)的污染状况及耐药状况.在哈尔滨市市场随机采集158份鲜肉样品,采用显色培养基分离,API试剂条和PCR鉴定等方法对样品中的Lm进行分离鉴定,并通过Kirby-Barer法测定分离菌株对24种抗生素的耐药性.结果从鲜肉中共分离到Lm 23株,检出率为14.56%,其中鲜猪肉检出率最高,达20.00%(14/70);23株分离菌株中耐药菌株为22株,耐药率高达95.65%.这表明哈尔滨市鲜肉中存在一定程度的Lm污染,并且分离菌株存在较严重的耐药现象.应加强控制动物饲料亚治疗抗生素的使用并严格遵守休药期,防止耐药菌株产生进而控制食源性疾病的发生. 相似文献
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傅立叶变换近红外光谱法快速检测鲜猪肉中肌内脂肪、蛋白质和水分含量 总被引：12，自引：0，他引：12
采用傅立叶变换近红外光谱法检测鲜猪肉中肌内脂肪、蛋白质和水分含量。以常规化学分析测定值作建模数据,采用偏最小二乘(PLS)回归法建立鲜猪肉各组分含量的定量分析模型,并以肉样平行扫描光谱验证分析模型预测的准确性和重现性。结果,肉样肌内脂肪、蛋白质和水分模型预测值和化学分析测定值的配对t检验差异均不显著(P>0.05),预测均方差(RMSEP)分别为0.110、0.238和0.193;模型重复预测的相对标准偏差(RSD)分别为0.667%、0.192%和0.007%。结果表明,该方法结果准确可靠,适用于鲜猪肉中肌内脂肪、蛋白质和水分的快速定量检测。 相似文献
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入世与畜产品质量安全研究(三) 总被引：4，自引：0，他引：4
4我国主要畜产品质量安全状况及进出口态势分析4.1猪肉2000年我国猪肉产量4031.4万吨 ,占世界总产量的48.8% ,但猪肉出口数量仅占3%左右。目前 ,我国是世界上最大的猪肉生产国和消费国 ,国内消费占总产量的98%。我国以出口活猪为主 ,鲜、冷、冻猪肉次之 ,猪肉制成品最少 ,主要进口猪杂碎。我国猪肉市场整体状况良好 ,但由于饲料和养殖过程等环节控制不严 ,我国猪肉生产中药物残留问题比较严重 ,近几年最突出的是盐酸克伦特罗残留问题。2001年 ,农业部对北京、天津、上海、深圳四城市猪肉中盐酸克伦特罗残留情况进行了三次抽查 ,不合格率分别… 相似文献
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Apple JK Maxwell CV Sawyer JT Kutz BR Rakes LK Davis ME Johnson ZB Carr SN Armstrong TA 《Journal of animal science》2007,85(10):2682-2690
Crossbred pigs (n = 216) were used to test the interaction, if any, of ractopamine (RAC) and dietary fat source on the characteristics of fresh pork bellies. Pigs were blocked by BW (77.6 +/- 6.5 kg) and allotted randomly to pens (6 pigs/pen). After receiving a common diet devoid of RAC for 2 wk, pens within blocks were assigned randomly to 1 of 4 treatments arranged in a 2 x 2 factorial design, with 5% fat (beef tallow vs. soybean oil) and RAC (0 vs. 10 mg/kg). At the conclusion of the 35-d feeding period, pigs were slaughtered at a commercial pork packing plant (average BW of 108.8 +/- 0.6 kg), and fresh bellies were captured during carcass fabrication. Neither RAC (P = 0.362) nor fat source (P = 0.247) affected belly thickness. Subjective (bar-suspension) or objective (compression test) measures of belly firmness were not (P > or = 0.148) affected by the inclusion of RAC in the diet; however, bellies from pigs fed soybean oil (SBO) were softer than those from pigs fed beef tallow (BT), as indicated by perpendicular (P < or = 0.005) and parallel (P < 0.001) suspensions. Moreover, bellies from BT-fed pigs required more (P = 0.096) force to compress 50% of their thickness than bellies from SBO-fed pigs (52.29 vs. 43.51 kg). Color (L*, a*, and b* values) of the belly lean and fat was not (P > or = 0.131) affected by RAC, and lean color was similar (P > or = 0.262) between fat sources; however, belly fat from BT-fed pigs was lighter (P = 0.030) and redder (P = 0.013) in color than belly fat from SBO-fed pigs. Bellies of SBO-fed pigs had greater (P < 0.001) proportions of PUFA and lower (P < 0.001) proportions of SFA and MUFA than belly fat from pigs fed BT. Regardless of the RAC inclusion level, PUFA:SFA and iodine values were lower in belly fat from pigs fed BT than SBO; however, within SBO-fed pigs, PUFA:SFA and iodine values were further increased by feeding RAC (RAC x fat source, P < 0.001). As expected, dietary fat source altered the fatty acid composition of fresh pork bellies, which subsequently impacted fresh belly firmness. Interestingly, including RAC in swine finishing diets exacerbated the effect of feeding SBO on pork fat polyunsaturation. 相似文献
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目的了解新疆石河子地区动物性食品中单核细胞增生李斯特氏菌(LM)污染状况。方法在石河子地区选取5个具有代表性动物性食品零售点,对最常食用的生鲜猪肉、牛肉、羊肉、鸡肉、冻鸡肉、冻虾和冻带鱼8类动物性食品进行随机采样,采用病原分离培养和PCR法对样品中的单核细胞增生李斯特氏菌进行检测。结果检测8类249份食品样品,细菌分离鉴定阳性样品12份,平均阳性率4.82%;PCR法检测阳性样品36份,平均阳性率为14.46%。结论石河子动物性食品中LM的污染比较普遍,尤以冻鸡肉和冻虾LM污染较重,新鲜猪肉、牛肉和羊肉LM污染程度较轻。 相似文献
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试验旨在研究长期饲喂罗伊氏乳酸杆菌LR1（Lactobacillus reuteri 1）对猪胃及胰腺蛋白消化相关酶的基因表达、肌肉抗氧化指标及冰鲜肉氨基酸谱的影响。选用144头（杜×长×大）21日龄断奶仔猪（平均体重6.49 kg±0.04 kg）,随机分为3组。对照组饲粮为基础饲粮,抗生素组饲粮为添加抗生素的基础饲粮（仔猪阶段添加100 mg/kg喹乙醇和75 mg/kg金霉素,生长肥育猪阶段添加75 mg/kg金霉素）,LR1组饲粮为添加5×1010 CFU/kg LR1的基础饲粮,试验期175 d。结果表明：与对照组相比,①抗生素组猪胰腺中弹性蛋白酶的表达降低（P<0.05）;LR1组胃窦、胃贲门及胃底黏膜中胃蛋白酶A的表达提高（P<0.05）,同时也高于抗生素组（P<0.05）。②抗生素组猪背最长肌（longissimus dorsis muscle,LDM）总抗氧化能力（total antioxidant capacity,T-AOC）及总超氧化物歧化酶（total superoxide dismutase,T-SOD）活力增加（P<0.05）;LR1不影响LDM中丙二醛（malondialdehyde,MDA）含量,T-AOC、T-SOD及谷胱甘肽过氧化物酶（glutathione peroxidase,GSH-Px）活力（P>0.05）。③饲粮添加抗生素及LR1不影响冰鲜肉水解氨基酸含量及组成（P>0.05）;抗生素组24 h冰鲜肉中甲硫氨酸（苦味氨基酸）含量、甜味氨基酸总量及游离氨基酸总量降低（P<0.05）,而LR1降低24 h冰鲜肉中甲硫氨酸含量（P<0.05）;饲粮中添加抗生素及LR1均降低48 h冰鲜肉中甜味氨基酸、苦味氨基酸、必需氨基酸及总游离氨基酸（P<0.05）,同时,抗生素组48 h冰鲜肉中鲜味氨基酸含量降低（P<0.05）。综上,与对照组相比,长期饲喂LR1可提高猪胃对蛋白质的消化功能,改善24 h冰鲜肉的风味;而长期饲喂抗生素降低猪胰腺的消化功能,提高肌肉抗氧化能力,但降低24及48 h冰鲜肉的风味。 相似文献
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兰州市肉与肉制品微生物污染状况的研究 总被引：1，自引：0，他引：1
目的：了解兰州市定点屠宰场生猪屠宰加工产品的卫生质量以及肉与肉制品致病菌污染状况。方法：2003-2006年,应用国标法对2个定点生猪屠宰场300份生猪胴体样品进行了菌落总数、大肠菌群和沙门氏菌检验;采用随机采样法对兰州市不同酒店和超市的生猪肉、牛肉、羊肉、禽肉100份,熟肉制品1 200份进行了常见致病菌的检验。结果：生猪胴体体表和肉样沙门氏菌检出率分别为7.5%和14%;生肉检出致病菌阳性20份,总检出率为20%;熟肉制品检出致病菌阳性39份,阳性率为3.25%。生肉中以猪肉致病菌阳性率最高,为20%。结论：兰州市生猪胴体的卫生质量急需提高,屠宰生产加工水平亟待改善。 相似文献
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Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus 总被引：1，自引：0，他引：1
The myofibril fragmentation index (MFI) is strongly associated with indices of meat tenderness, such as Warner-Bratzler shear force and sensory tenderness. The MFI is normally determined on fresh muscle. It is not known whether this index can be determined on frozen muscle. The objective of this experiment was, therefore, to determine whether there is a difference between MFI values of fresh and frozen lamb and pork longissimus. To compare the effect of freezing on MFI, longissimus samples were obtained from eight lamb carcasses at 1, 3, and 15 d postmortem and longissimus samples were obtained from 12 pork carcasses at 3 d postmortem. For each sample, MFI was conducted on both fresh muscle and snap-frozen muscle (frozen in liquid nitrogen and stored 23 to 26 d at -70 degrees C). The R2 between MFI of fresh and frozen muscle was 0.94 and 0.92 for lamb and pork longissimus, respectively. The differences between fresh and frozen MFI were not significant for either species (P > 0.05). These results indicate that it is not necessary to determine MFI on fresh muscle. 相似文献
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Bohaychuk VM Gensler GE Barrios PR 《The Canadian veterinary journal. La revue veterinaire canadienne》2011,52(10):1095-1100
In 2006 and 2007 beef and pork carcass swabs from provincially inspected abattoirs in Alberta, Canada were tested to determine the levels of total aerobic bacteria, coliform bacteria, and generic Escherichia coli, and the prevalence of Salmonella spp., Campylobacter spp., and Shiga toxin-producing E. coli (STEC). Swabs from beef and pork carcasses from 48 and 34 facilities, respectively, were analyzed. All samples tested were positive for aerobic bacteria with 99.8% of beef and 96.0% of pork samples, having total counts of ≤ 100 000 CFU/cm(2). Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively. Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples. For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC. 相似文献
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William J Meadus Tyler D Turner Michael ER Dugan Jennifer L Aalhus Pascale Duff David Rolland Bethany Uttaro Lorna L Gibson 《畜牧与生物技术杂志(英文版)》2013,4(1):46
Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, ''slightly desirable’ and gave lower ''off flavour’ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste. 相似文献