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dc.contributorKuang-Sheng Yehen_US
dc.contributorShih-Ling Hsuanen_US
dc.contributor.advisorTer-Hsin Chenen_US
dc.contributor.authorWu, Yi-Chinen_US
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dc.description.abstract食因性疾病在世界各地廣泛的發生,其中一個途徑是透過被病原微生物汙染的肉品造成人類的感染,因此肉品衛生安全在公共衛生上一直是被關注的重點。此篇研究目的主要是針對台灣中南部牛隻屠宰場與畜牧場之牛隻進行肉品衛生安全之調查,於西元2010年8月至2011年3月間,依照美國農業部 (USDA/ FSIS) 規範方法以海棉擦拭法蒐集屠體表面檢體,全部共281個體表海綿樣本來自於屠宰場的94隻牛,113個糞便樣本來自於畜牧場,樣本透過聚合酶連鎖反應增幅產毒素基因片段鑑定病原性性大腸桿菌,並且進行屠體表面生菌數試驗以及藥物敏感性試驗。屠體表面採樣的4個時間點分別為屠宰過程中的去皮前 (表皮),去皮後,去內臟後以及分切過程後。結果顯示屠體非O157:H7腸出血性大腸桿菌與腸病原性大腸桿菌盛行率分別為6.4 ± 5%與25.5 ± 5%,糞便為0.88±5%與9.73±5%,大腸桿菌O157:H7、腸侵襲性大腸桿菌以及腸毒素性大腸桿菌皆沒有分離到。屠體表面總生菌數(log10CFU/cm2)的結果顯示,其中位數與四分位數 (interquartile ranges; IQR) 在4個屠宰流程下分別為4.8 (IQR: 4.1–5.4), 2.7 (IQR: 1.9–3.2), 2.7 (IQR: 2.1–3.1) 及3.7 (IQR: 2.8–4.3),除了去皮後與去內臟後兩階段相比較時無統計學上顯著差異外,其餘各組相互比較下皆有顯著差異(p<0.05),大腸桿菌生菌數 (log10CFU/cm2) 結果分別為2.2 (IQR: 1.5–3.0),0.0 (IQR: 0.0–0.1),0.1 (IQR: -0.2–0.9) 及0.0 (IQR: 0.00–0.6),其生菌數只有表皮分別與其他三組互相比較時有顯著差異 (p<0.05)。大腸桿菌群生菌數 (log10CFU/cm2) 結果分別為1.9 (IQR: 1.0–2.5),0.0 (IQR: 0.0–0.7),0.7 (IQR: 0.1–1.0) 以及1.2 (IQR: 0.0–2.4),除了去內臟後與去皮後/或分切後相互比較時無顯著差異外,其他各組互相比較時皆有顯著差異(p<0.05)。藥物敏感應試驗的結果發現,本次分離到的大腸桿菌對doxycycline與streptomycin的抗藥性分別占46.34%與47.14%,多重抗藥性菌株則占35.3%。本次研究結果顯示了在牛隻屠宰過程中,屠宰流程中需要主要管制點 (critical control point) 的建立,特別是針對分切過程點的管制。同時在被汙染的肉品上,病原性大腸桿菌與多重抗藥性大腸桿菌的存在也非常值得關注。總結以上結果,在台灣牛隻屠宰場的屠宰流程上需要加強例行性的監測,以達到確保肉品衛生安全的目的。zh_TW
dc.description.abstractFoodborne diseases occur worldwide, mainly through the consumption of contaminated meat. Therefore, meat safety is an important public health issue. This study was conducted to investigate meat safety, through determining the prevalence of enterovirulent Escherichia coli (EEC) infection in indigenous cattle from slaughterhouses and farms in central and southern Taiwan during August 2010 to March 2011. Samples were collected according to USDA/FSIS standardized method. A total of 113 fecal samples were collected from farms, and 281 swab samples were collected from 94 carcasses for identification of EEC by multiplex polymerase chain reaction and examination of bacterial counts as well as antimicrobial susceptibility tests. Swab samples were collected at four different stages during slaughtering, including the hide (per-removal), preevisceration, postevisceration and postprocessing. Results showed the prevalences of non-O157 enterohemorrhagic E. coli and enteropathogenic E. coli were 6.4±5% and 25.5±5%, respectively. E. coli O157:H7, enterotoxigenic E. coli, and enteroinvasive E. coli were not isolated. The medians and interquartile ranges (IQR) of aerobic plate counts (log10CFU/ cm2) in four different stages were 4.8 (IQR: 4.1-5.4), 2.7 (IQR: 1.9-3.2), 2.7 (IQR: 2.1-3.1) and 3.7 (IQR: 2.8-4.3), respectively. Except for the comparison between preevisceration and postevisceration stages, the count was significantly different between other pairwise comparisons of the four stages (p<0.05). Results in E. coli counts (log10CFU/cm2) were 2.2 (IQR: 1.5-3.0), 0.0 (IQR: 0.0-0.1), 0.1 (IQR: -0.2-0.9) and 0.0 (IQR: 0.00-0.6), respectively. A significantly difference in bacterial count was found when comparing hide to other three stages (p<0.05). Results in coliforms counts (log10CFU/cm2) were 1.9 (IQR: 1.0-2.5), 0.0 (IQR: 0.0-0.7), 0.7 (IQR: 0.1-1.0) and 1.2 (IQR: 0.0-2.4), respectively. Except for the comparison between postevisceration and preevisceration/ or postprocessing stages, counts between any other pairwise comparisons of the four stages showed significant difference (p<0.05). In antimicrobial susceptibility tests, high percentage of doxycycline and streptomycin resistance were identified (46.34% and 47.14%, respectively), and percentage of multidrug-resistant E. coli was 35.3%. Our results implied that slaughtering procedures in abattoir should set a critical control point especially in postprocessing stage. Meat contamination with EEC and multidrug-resistant E. coli was also noticed. In conclusion, more efforts on regular monitoring slaughtering procedures in abattoir are needed to ensure the meat safety in Taiwan.en_US
dc.description.tableofcontents誌謝--------- -------------------------------------------- i 中文摘要-------------------------------------------------- ii 英文摘要------------------------------------------------- iii 目次------------------------------------------------------ v 表目次---------------------------------------------------- vi 圖目次--------------------------------------------------- vii 第一章 前言-------------------------------------------------1 第二章 文獻探討----------------------------------------------2 第三章 材料與方法--------------------------------------------9 第四章 實驗結果-------------------------------------------- 14 第五章 討論------------------------------------------------16 第六章 總結------------------------------------------------22 第七章 參考文獻---------------------------------------------42zh_TW
dc.subjectEscherichia colien_US
dc.titleAssessment of Enterovirulent Escherichia coli Contamination of Domasty Cattle Carcasses in Central and Southern Taiwanen_US
dc.typeThesis and Dissertationzh_TW
item.fulltextno fulltext-
item.openairetypeThesis and Dissertation-
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