合肥市屠宰生猪主要微生物学指标调查研究  

Investigation of main microbial indices on pig carcass in Hefei

作　　者：李郁[1] 焦新安[2] 魏建忠[1] 王桂军[1] 李春芬[1] 张吉贵[1] 黄金林[2] 

机构地区：[1]安徽农业大学动物科技学院,合肥230036 [2]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《中国卫生检验杂志》2007年第7期1191-1192,1221,共3页Chinese Journal of Health Laboratory Technology

基　　金：安徽省科技厅十五"二期"攻关项目<畜产品安全与标准化生产技术研究与开发>(040030343)

摘　　要：目的:了解合肥市定点屠宰场生猪屠宰加工产品的卫生质量以及加工生产的卫生状况。方法:应用国标法对5个定点生猪屠宰场500份生猪胴体体表样品及200份胴体肉样进行菌落总数、大肠菌群和沙门菌的检测。结果:生猪胴体肉样菌落总数和大肠菌群的总超标率达46%和22.5%;生猪胴体体表样品和肉样沙门菌检出率分别为24.2%和17%;大肠菌群和沙门菌之间呈现正相关。结论:合肥市生猪胴体的卫生质量急需提高,屠宰生产加工水平亟待改善,在肉品生产过程中重视大肠菌群的控制则有利于降低沙门菌的污染程度,实施宰前管理和宰前检验是保证病健隔离分宰,减轻对加工环境和产品污染的重要环节。Objective ：To know the hygiene quality of pork products and hygienic situation of slaughter pig in Hefei. Methods： Based on the criteria of national standards, 500 samples from pig carcass surface and 200 samples from pig carcass meat were examined for aerobic bacterial count, Coliform bacteria and Salmonella contamination. Results：The overall positive rate of aerobic bacterial count and Coliform bacteria reached 46% and 22. 5% ,respectively, while the overall positive rate of Salmonella in carcass surface and meat samples was 24. 2% and 17% ,respectively. There was a positive correlation between Coliform bacteria and Salmonella contamination. Conclusion：h is seriously necessary to improve the quality of pig carcass hygiene and enhance the higiene level of production and processing. It is helpful to reduce the Salmonella contamination if it was paid more attention on the control of Coliform bacteria. It is also helpful to insure healthy pig and unhealthy pig isolating, reduce the Salmonella contamination to processing surroundings and products if it was brought into effect on Anti - mortem manageness and Anti - mortem inspec- tion.

关 键 词：生猪胴体 菌落总数 大肠菌群 沙门菌 

分 类 号：R155.55[医药卫生—营养与食品卫生学]