臺灣博碩士論文加值系統

台灣地處亞熱帶，一年四季均有食物中毒 (food poisoning) 的案例發生，尤其集中在五至十月氣候溫熱、潮溼的夏秋之間，而動物性食品是引起細菌性食物中毒的主要食品，其中肉類及熟肉製品居首位。中式香腸為目前國人加工肉製品消費中最大宗，故檢測中式香腸的食媒性病原菌生長受到亞硝酸鹽、水含量以及販售環境溫度的影響情形。本研究時間為 2012 年 10 月至 2014 年 1 月，樣本來自於傳統市場、大賣場與其他販售商店，使用傳統培養法為基準，再延續檢測致病菌 (大腸桿菌、沙門氏菌) 的抗藥性、PCR 區分血清型。研究結果顯示，傳統市場的樣本其食品腐敗菌陽性檢出率大於大賣場有安全標章的樣本，且水含量與亞硝酸鹽含量對微生物的生長仍具有影響性，為影響因子之一；統計學分析溫度對於微生物的影響，確定低溫可以有效抑制有害微生物的生長；大腸桿菌的血清分型結果中 Enterotoxigenic E. coli 占 47.54 ％、Enterohaemorrhagic E. coli 占 19.67 ％、 Enteroinvassive E. coli 占 1.6 ％、Enteropathogenic E. coli 占 1.6 ％、其他類型占 23％；沙門氏菌血清型為[4,5：i：-]；大腸桿菌對三種以上抗生素產生抗藥性者比例占 81 ％。本篇研究得到一項重要的結論，為選購肉與肉製品時，要選擇有安全認證標章 (例如：HACCP、ISO22000、CAS 等) 的產品，即可減少購買到菌量不合規定的肉製品的機率，且能降低食物中毒的風險。

Taiwan locates in the subtropical zone, the cases of food poisoning out breaks any time in a year, especially during May through October. Animal products are the major foods that cause bacterial food poisoning, primary amongst them are meat and cooked meat products. This study started from October 2012 to January 2014. Chinese sausages are the largest production of processed meat. Thus, in this study we investigate the influence of food-borne pathogens, nitrites, moisture content and temperature upon microorganism in Chinese sausages. Samples were collected from traditional markets, supermarkets, and other stores which were examined with standard culturing methods. Pathogenic bacteria (Escherichia coli , Salmonella spp.) were further tested for their antibiotic sensitivity and stereotyped using PCR. The results showed that the positive rate of food spoilage bacteria in supermarket-sold sausages were lower than traditional markets. And moisture content, nitrite content and temperature play as important factors in the retention of microorganisms inside sausages. The results of serotype in E. coli were Enterohaemorrhagic E. coli (47.54 %), Enterohaemorrhagic E.coli (19.67 %), Enteroinvassive E. coli (1.6%),Enteropathogenic E. coli (1.6 %) and other serotypes (23 %). The Salmonella serotype was [4,5: i:-]; 81 % of E. coli resisted to more than three antibiotics. The results are microorganisms be growth in sold sausages. This research focuses on the bacterial population survey of potential pathogens from different distributing environments, and identification of influence factors. In conclusion, positive rates of food spoilage bacteria in supermarket-sold sausages with the HACCP Mark are significantly lower than in traditional market-sold sausages, and it would be much safer to parch the meat products with HACCP certified.

摘要 ............... i

Abstract ...................... ii

附錄 ..............v

表目次 ..................vi

圖目次 ......................... vii

第一章 前言 .............................1

第二章 文獻探討 .......................................3
第一節 食物中毒 (food poisoning) .................................... 3
第二節 食品衛生與安全 ............................ 4
第三節 Hazard Analysis and Critical Control Point (HACCP) .............................. 6
第四節 亞硝酸鹽與硝酸鹽 .......................... 9
第五節 影響微生物生長的因子 ..................................11
第六節 大腸桿菌 .................................... 12
第七節 沙門氏菌 ................................... 14

第三章 材料與方法 ......................................17
第一節 中式香腸樣本採集 ....................... 17
第二節 微生物的培養分離及確認 .................................. 17
第三節 其他因子檢測 ..............................19
第四節 藥物敏感性試驗 .......................... 21
第五節 聚合脢連鎖反應 (Polymerase Chain Reaction, PCR)............................ 22
第六節 沙門氏菌之血清型鑑定 ............................. 25
第七節 數據統計分析 .............................. 26

第四章 實驗結果 ............................................27
第一節 市售中式香腸之食物腐敗菌陽性檢出率 .............................................. 27
第二節 統計學分析結果 .......................... 27
第三節 大腸桿菌 ..................................... 29
第四節 沙門氏菌 ..................................... 30

第五章 討論 ..................................................31
第一節 傳統市場與大賣場致病菌檢出差異性原因 .......................................... 31
第二節 亞硝酸鹽造成微生物之影響性 ...............................................33
第三節 水含量影響微生物生長狀況 ........................................34

第六章 總結 ................................................35

第七章 文獻 ..................................................48

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