我國非洗選雞蛋的行銷通路以零售市場為主，帶殼雞蛋有可能在集蛋、分裝、運輸、儲存過程中遭受致病微生物污染或是使蛋中原本存在的微生物增長，故本研究之目的在調查洗選與非洗選之市售帶殼雞蛋內外被致病微生物如沙門氏桿菌、大腸桿菌及金黃色葡萄球菌之污染情況，並利用所得結果進行微生物風險評估。本研究於民國108年7月至109年1月期間，在台南、屏東、高雄、台中、新竹地區的雜貨店、零售市場、商行等處，共取得210顆非洗選帶殼雞蛋樣本與57顆洗選帶殼雞蛋進行目標為生物的檢驗，同時，利用聚合酶連鎖反應法確認及判明致病類型。研究結果發現，在非洗選蛋蛋殼部分，葡萄球菌屬檢出率為93.81%，腸桿菌科細菌檢出率為13.33%，而金黃色葡萄球菌、大腸桿菌、病原性大腸桿菌與沙門氏桿菌之檢出率為0%，其中169顆只有檢出葡萄球菌屬，28顆則是同時檢出葡萄球菌屬與腸桿菌科細菌 (含大腸桿菌)；而蛋殼內全蛋液部份，葡萄球菌屬檢出率為1.90% (4顆)，腸桿菌科細菌檢出率為1.90% (4顆)，大腸桿菌檢出率為0.48% (1顆)，而金黃色葡萄球菌、病原性大腸桿菌與沙門氏桿菌檢出率為0%。在洗選蛋的蛋殼部分，葡萄球菌屬檢出率為66.67%，腸桿菌科細菌檢出率為7.02%，而金黃色葡萄球菌、大腸桿菌與沙門氏桿菌之檢出率為0%，而在洗選蛋的蛋液部份，並未檢出葡萄球菌屬、腸桿菌科細菌、大腸桿菌、金黃色葡萄球菌與沙門氏桿菌。研究結果顯示葡萄球菌屬為非洗選與洗選市售帶殼雞蛋之蛋殼的主要污染菌，而葡萄球菌屬與腸桿菌科細菌則是非洗選市售帶殼雞蛋內部的主要污染菌。特別的是，在本研究中，沙門氏桿菌、病原性大腸桿菌與金黃色葡萄球菌在蛋殼或是蛋液皆未被檢出，也許可推論目前能在市面流通的完整帶殼蛋在源頭管理部份控管得宜。同時，將推估之最大濃度數據進行風險評估，假定雞蛋同時被沙門氏桿菌、病原性大腸桿菌與金黃色葡萄球菌污染時，得到一般消費者每日生食雞蛋或食用含生雞蛋的相關食品的最大可能風險為1.90×10-8，但由於本研究是以最大的可能污染濃度結合我國膳食資料庫的攝食量利用蒙地卡羅法進行風險推估，實際上致病微生物在本國雞蛋的污染率遠低於本研究使用之最大污染濃度，因此實際食用生雞蛋或含生雞蛋的食品，其風險值應遠低於1.90×10-8，甚至在10-9以下，顯示本國市售的帶殼雞蛋在目前國家的管理策略之下，已算是微生物風險不高的食品。

The purpose of the study was to evaluate the prevalence of Salmonella spp., Escherichia coli and Staphylococcus aureus on and in shell chicken eggs, then results used for quantitative microbial risk assessment. A total of 210 unwashed chicken eggs and 57 washed chicken eggs from food stalls, grocery stores, traditional retail markets and supermarkets in Tainan, Kaohsiung, Pingtung, Taichung and Hsinchu areas were collected and screened for the presence of Salmonella spp., pathogenic E. coli and S. aureus during the period of July 2019 to January 2020. Results showed Staphylococcus spp. is the dominate pathogen of unwashed and washed egg shell against Staphylococcus spp. and Enterobacteriaceae inside the unwashed eggs. Pathogenic E. coli, Salmonella spp. and S. aureus all were not detected in the 210 unwashed and 57 washed shellegg samples may point out the source control management of market shell eggs in Taiwan is good. Estimated maximum concentration of Salmonella spp., E. coli and S. aureus was used to calculate the risk of shell chicken egg, and the results of microbial risk assessment showed the maximum probability of illness for uncooked eggs and foods containing uncooked egg, which were contaminated by Salmonella spp., pathogenic E. coli and S. aureus at the same time, is 1.90×10-8. The probability of illness is overestimated because of real concentration of shelleggs is much lower than the data used in the study, then the predicted probability of illness of uncooked eggs and related foods would less than 10-10. Results showed governmental management policies to chicken shelleggs make they are bacterial safer now.

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