Zhongguo shipin weisheng zazhi (Sep 2022)
Study on Staphylococcus aureus contamination and semi-quantitative risk assessment in raw chicken sold in Ji’nan
Abstract
ObjectiveTo understand the contamination of Staphylococcus aureus in raw chicken sold in Ji’nan and the carrying of enterotoxin genes in isolated strains， and assess the health risks of raw chicken products to consumers.MethodsFrom March 2021 to November 2021， samples were collected from e-commerce platforms and circulation links such as large supermarkets， farmers’ markets， and meat retail stores in the main densely populated areas of Ji’nan city. The samples were tested according to GB 4789.10—2016 “Food Microbiology Testing Staphylococcus Aureus Test” to identify and detect 5 enterotoxin genes （sea， seb， sec， sed， see） of isolates through polymerase chain reaction （PCR）. The risk assessment software of risk ranger was used to assess the impact of Staphylococcus aureus in raw chicken sold in Ji’nan on consumer health.ResultsAmong the 180 samples collected， a total of 55 samples detected Staphylococcus aureus， including 16 frozen chicken products from large supermarkets and e-commerce platforms （16/61）， 30 frozen chicken products from farmers’ markets and meat retail stores （30/60）， and 9 fresh whole chickens （9/55）. A total of 9 of the 55 isolates carried at least one classical enterotoxin gene. The semi-quantitative risk assessment results suggested that the risk level of Staphylococcus aureus caused by food poisoning in raw chicken sold in Ji’nan was high risk level， of which the risk value of frozen chicken products from farmers’ markets and meat product retail stores was 53， the risk value of fresh whole chicken was 52， and the risk value of frozen chicken products from large supermarkets and e-commerce platforms was 49.ConclusionThe pollution level of Staphylococcus aureus in raw chicken sold in Ji’nan is relatively serious. Based on the risk assessment results， it is recommended that relevant departments strengthen supervision， standardize the transportation and storage conditions of frozen meat products on the market， reduce the risk of bacterial contamination of frozen chicken products， and protect the health of consumers.
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