Pathogenicity of Commercially Available Meat and Meat Products in Dezhou from 2020 to 2024 Microbial Contamination and Pathogen Characterisation
Zhang Yanan
Liu Weichao
Xu Beishuang
Zhang Jingjing
Wang Yan
Wang Guoqiang
Abstract：OBJECTIVE To analyze the contamination of major pathogenic microorganisms in commercially available meat and meat products in Dezhou from 2020 to 2024,and to provide scientific basis for food safety risk assessment and early warning.METHODS According to Shandong Province Food Contamination and Harmful Factors Risk Monitoring Manual from 2020 to 2024,meat and meat products on sale in Dezhou will be collected for the detection of eight major pathogenic microorganisms,including Salmonella,Listeria monocytogenes,Bacillus cereus,Clostridium perfringens,Staphylococcus aureus,Diarrheagenic Escherichia coli,Campylobacter,and Yersiniaente rocolitica.RESULTS Among 218 samples,88 were positive for pathogenic microorganisms,with a total positive detection rate of 40.37％.Raw poultry meat showed the highest contamination rate at 71.43％(50/70),followed by raw livestock meat(51.85％,14/27),processed meat products(38.00％,19/50),and cooked meat products(7.00％,5/71).The positive detection rates among different meat types showed statistically significant differences(x2=62.37,P＜0.05).Among the eight pathogenic microorganisms,Listeria monocytogenes had the highest detection rate at 24.75％,followed by Campylobacter(19.26％,with 5 samples co-detecting both Campylobacter jejuni and Campylobacter colii),Salmonella(15.84％,including 15 serotypes,predominantly enteritis Salmonella),Clostridium perfringens(4.42％),Escherichia coli(3.52％),Yersinia enterocolitica(3.40％,mainly bio1A),Bacillus cereus(2.80％),and Staphylococcus aureus(2.20％).CONCLUSION There are different degrees of foodborne pathogenic bacteria contamination of meat and meat products on sale in Dezhou from 2020 to 2024,which has a high possibility of causing foodborne diseases and should be taken seriously by the relevant departments.
Keywords：meat and meat productsfoodborne pathogenscontaminationserotypevirulence genes
Publication Date：2025-12-10
Online Publishing Date：2026-03-17(First online date of this platform, not the publication date of the document)
Pages：4( 99-102 )