đánh giá một số chỉ tiêu vệ sinh thú y trên thịt heo và sản phẩm chế biến từ thịt heo tại thành phố kon tum tỉnh kon tum

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  • B GIO DC V O TO

    TRNG I HC TY NGUYN

    THI TH BCH VN

    NH GI MT S CH TIU V SINH TH Y TRN

    THT HEO V SN PHM CH BIN T THT HEO

    TI THNH PH KON TUM - TNH KON TUM

    LUN VN THC S NNG NGHIP

    BUN MA THUT - 2011

  • B GIO DC V O TO

    TRNG I HC TY NGUYN

    THI TH BCH VN

    NH GI MT S CH TIU V SINH TH Y TRN

    THT HEO V SN PHM CH BIN T THT HEO

    TI THNH PH KON TUM - TNH KON TUM

    Chuyn ngnh: Th y

    M s: 60 62 50

    LUN VN THC S NNG NGHIP

    HNG DN KHOA HC: TS. NGUYN TH OANH

    BUN MA THUT - 2011

  • i

    LI CAM OAN

    Ti xin cam oan y l cng trnh nghin cu ca ring ti. Cc s liu,

    kt qu nu trong lun vn l trung thc v cha c ai cng b trong bt k

    mt cng trnh no khc.

    Ngi cam oan

    Thi Th Bch Vn

  • ii

    LI CM N

    hon thnh lun vn ny, ngoi s n lc ca bn thn, ti cn nhn

    c rt nhiu s gip tn tnh ca cc thy c gio, gia nh, bn b v ng

    nghip. Xin cho ti c by t lng bit n su sc n:

    - C gio, TS. Nguyn Th Oanh - Ngi lun quan tm gip , tn tnh

    ch o, hng dn ti trong sut thi gian hc tp, nghin cu v hon thnh

    lun vn ny.

    - Tp th thy c gio v cn b phng o to Sau i hc, Khoa Chn

    nui - Th y, B mn c s th y trng i hc Ty Nguyn.

    - Tp th cn b trng Phn hiu i hc Nng ti Kon Tum cng gia

    nh, bn b v ng nghip lun ng vin, to iu kin gip ti hon thnh

    lun vn ny.

    Tc gi

    Thi Th Bch Vn

  • iii

    MC LC

    M U ........................................................................................................... 1

    CHNG 1: TNG QUAN TI LIU ............................................................. 3

    1.1. Vi khun Staphylococcus aureus .............................................................. 3

    1.1.1. Phn loi ............................................................................................ 3

    1.1.2. Hnh thi ............................................................................................ 4

    1.1.3. c im ........................................................................................... 4

    1.1.4. S phn b ......................................................................................... 6

    1.1.5. Cc yu t c lc ............................................................................. 6

    1.1.6. Vy nhim vi sinh vt trn tht ......................................................... 12

    1.1.7. Tnh hnh nghin cu ng c thc phm do S.aureus trn th gii v

    Vit Nam ................................................................................................... 15

    1.2. Vi khun Salmonella sp. ......................................................................... 16

    1.2.1. Phn loi .......................................................................................... 16

    1.2.2. c im ca Salmonella ................................................................ 17

    1.2.3. Ngun gc ly nhim ....................................................................... 23

    1.2.4. Tnh hnh nghin cu Salmonella trong thc phm trn th gii v

    trong nc ................................................................................................. 24

    1.3. Borax ..................................................................................................... 26

    1.3.1. c im ca Borax ......................................................................... 26

    1.3.2. Tnh hnh s dng Borax trong thc phm ....................................... 26

    1.3.3. Tc hi ca Hn the vi ng vt v ngi .................................... 27

    1.3.4. Tnh hnh nghin cu tn d Hn the trong thc phm ti Vit Nam

    .................................................................................................................. 28

    CHNG 2: I TNG NI DUNG PHNG PHP NGHIN CU

    ......................................................................................................................... 30

    2.1. i tng nghin cu ............................................................................. 30

    2.2. Ni dung nghin cu .............................................................................. 30

  • iv

    2.3. Phng php nghin cu ........................................................................ 30

    CHNG 3: KT QU THO LUN ........................................................... 35

    3.1. iu kin v sinh th y ca cc c s git m, quy by bn tht heo cc

    ch trn a bn thnh ph Kon Tum, tnh Kon Tum .................................... 35

    3.2. Kt qu kim tra cm quan ..................................................................... 38

    3.2.1. Kt qu kim tra cm quan tht heo .................................................. 38

    3.2.2. Kt qu kim tra cm quan sn phm ch bin t tht heo ................ 42

    3.3. Kt qu kim tra tn d Borax ............................................................... 44

    3.3.1. Kt qu kim tra Borax trong tht heo .............................................. 44

    3.3.2. Kt qu kim tra Borax trong sn phm ch bin t tht heo ............ 47

    3.4. Kt qu kim tra tnh hnh nhim vi khun hiu kh ............................... 49

    3.4.1. Tnh hnh nhim vi khun hiu kh trn tht heo ti cc ch trn a

    bn thnh ph Kon Tum ............................................................................ 49

    3.4.2. Tnh hnh nhim vi khun hiu kh trn sn phm ch bin t tht heo

    ti cc ch trn a bn thnh ph Kon Tum .............................................. 52

    3.5. Kt qu kim tra vi khun S.aureus ........................................................ 53

    3.5.1. Kt qu kim tra vi khun S.aureus trn tht heo .............................. 53

    3.5.2. Kt qu kim tra vi khun S.aureus trn mt s sn phm ch bin t

    tht heo ...................................................................................................... 56

    3.6. Kt qu kim tra vi khun Salmonella .................................................... 59

    3.6.1. Kt qu kim tra vi khun Salmonella trn tht heo .......................... 59

    3.6.2. Kt qu kim tra vi khun Salmonella trn mt s sn phm ch bin

    t tht heo .................................................................................................. 63

    3.7. nh gi v sinh an ton thc phm v ch tiu vi sinh vt trn tht heo v

    mt s sn phm ch bin t tht heo ti cc ch trn a bn thnh ph Kon

    Tum .............................................................................................................. 65

    3.8. Kt qu kim tra c lc ca vi khun S.aureus phn lp c ............. 67

    3.9. Kt qu kim tra c t ng rut ca vi khun Salmonella phn lp

    c t tht heo v mt s sn phm ch bin t tht ti thnh ph Kon Tum 69

  • v

    3.10. xut mt s gii php nng cao cht lng v sinh thc phm trn a

    bn thnh ph Kon Tum ................................................................................ 72

    CHNG 4: KT LUN NGH ............................................................ 75

    4.1. Kt lun.................................................................................................. 75

    4.2. ngh .................................................................................................. 76

    TI LIU THAM KHO ................................................................................ 77

  • vi

    CC CH VIT TT TRONG LUN VN

    WTO : World Trade Organization

    PVL: Panton-Valentine leucocidin

    MRSA: Methicillin resistance S. aureus

    CP: Capsular polysaccharide

    DCA: Deoxycholate Citrate Agar

    XLD: Xylose Lysine Deoxycholate

    KIA: Kligler Iron Agar

    kDa: kilo Dalton

    LPS: Lipopolysaccharide

    RPF: Rapid permeability facto

    DPF: Delayed permeability facto

    CHO: Chinese Hamster Ovary cell

    ETEC: Enterotoxigenic E.coli

    Inv: invasion

    SPI : Salmonella pathogenicity island

    ART: Acid response tolerance

    MPN: Most Probable Number

    CFU: Colony Forming Unit

  • vii

    DANH MC BNG

    Bng 3.1. S lng cc quy bn tht heo v cc sn phm ch bin t tht heo

    trn a bn thnh ph Kon Tum ...................................................................... 36

    Bng 3.2. Kt qu kim tra cm quan tht heo ti 3 a im trong ngy ........... 40

    Bng 3.3. Kt qu kim tra cm quan sn phm ch bin t tht heo ................. 43

    Bng 3.4. Kt qu kim tra Borax trong tht heo 3 a im ......................... 45

    Bng 3.5. Kt qu kim tra Borax trong gi ch, ch bng ti 3 a im ......... 48

    Bng 3.6. Tnh hnh nhim vi khun hiu kh trn tht heo ti cc ch trn a

    bn thnh ph Kon Tum ................................................................................... 51

    Bng 3.7. Kt qu kim tra vi khun hiu kh trn sn phm ch bin t tht heo

    ti thnh ph Kon Tum ..................................................................................... 53

    Bng 3.8. Kt qu kim tra vi khun S.aureus trn tht heo ti 3 ch trn a bn

    thnh ph Kon Tum .......................................................................................... 54

    Bng 3.9. Kt qu kim tra vi khun Staphylococcus aureus trn mt s sn

    phm ch bin t tht heo ti 3 ch trn a bn thnh ph Kon Tum ............... 57

    Bng 3.10. Kt qu kim tra vi khun Salmonella trn tht heo ti cc ch trn

    a bn thnh ph Kon Tum ............................................................................. 61

    Bng 3.11. Kt qu kim tra vi khun Salmonella trn gi ch, ch bng c

    ch bin t tht heo ti cc ch trn a bn thnh ph Kon Tum ...................... 63

    Bng 3.12. nh gi v sinh an ton thc phm trn tht heo v sn phm ch

    bin t tht