肉鸡屠宰过程中腐败微生物的污染情况分析  

Analysis Microbial Contamination Source of Broiler During Slaughte

作　　者：孙彦雨[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品与发酵工业》2011年第5期199-203,共5页Food and Fermentation Industries

基　　金：国家肉鸡现代产业技术体系(nycytx-42-G5);国际科技合作项目(2009DFA31770)

摘　　要：采用PCR-DGGE指纹图谱技术研究肉鸡屠宰加工过程中微生物的污染情况,以确定关键控制点。分别采取肉鸡屠宰加工过程中胴体表面、工人手表面、预冷池中的水、空气中的样品和真空包装贮藏过程中样品,然后进行PCR-DGGE指纹图谱分析。结果表明:肉鸡的屠宰加工过程包括浸烫脱毛、倒挂、去内脏、冷却和分割,不同处理会对胴体表面的污染微生物产生不同的影响,去内脏后肉鸡胴体表面微生物的种类和数量都有所增加,但预冷能有效减少肉鸡胴体表面微生物的种类和数量,空气中微生物数量随着生产时间的延长不断增加,这些操作点也会成为交叉污染的地方,尤其工人的手表面的污染是引起交叉污染最主要的原因。This study was designed to identify the critical control point during slaughter by exploring the microbial diversity in the produce of broiler using polymerase chain reaction ·denaturing gradient gel electrophoresis（ PCR- DGGE）. In stage of slaughter,the contamination microorganism was sampled from broiler carcasses surface, the surface of workers＇ hand, the water in the pre-cooling pool, the air and broiler longissimus muscles of postmortem broiler carcasses, which was vacuum packaging at 4℃ for 7 day. The results indicated that the processing of different treatment in the process of broiler slaughter will have different effects on microbial contamination of carcass surface, the type and number of microorganisms have increased after the broiler carcass to the visceral. However, the type and number of microorganisms have reduced after pre-cooling, microorganisms in the air increase in production. These operating points are also into areas of cross-contamination, in particular, the surface of workers＇ hand is the main reason causing cross-contamination.

关 键 词：屠宰 肉鸡胴体 交叉污染 PCR-DGGE 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]