Study On Maximum Limits For Salmonella In Foodstuffs And Molecular Typing Of Salmonella Enteritidis With Pulsed-field Gel Electrophoresis

The foodborne diseases caused by microorganisms have become a worldwide problem of public health. Salmonellosis related to the consumption of foods contaminated of Salmonella is the most frequently reported. It was statistical that 70%～80% of the food poisoning was caused by Salmonella, and 90% of the poisoning foods were animal products such as meat, egg and milk. The salmonella food poisoning which does harm to hundreds of people's health happens every year, and the economic loss from this disease is also very great.Nowadays lots of countries have established their microbiological criteria including many new pathogens for foodstuffs according to the characteristics of food. But the Chinese microbiological maximum levels for foods are some different from those of developed countries. As China joined in the WTO, such standards, on the one hand, are not helpful for quality control and health protection, on the other hand, they are also not benefit to the food export. Therefore it is urgent for us to standardize the sampling plan and testing-procedure at present and revise our criteia. In this study, taking example for the Salmonella maximum levels, the differences in crieria and testing method between China and other countries were analyzed to give information for revising the Chinese microbiological maximum levels for foodstuffs. The results as followed: (1) At present, most of the countries in the world adopt the sampling plan recommended by...