生猪屠宰环节微生物状况调查及建议  

Investigation and Suggestions of Microbial Condition in the Link of Live-pig Slaughtering

作　　者：赵慧[1] 甄少波[2] 任发政[1] 崔建云[1] 李文祥 解辉 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国劳动关系学院,北京100048 [3]北京鹏程食品有限公司,北京101300

出　　处：《农产品加工（下）》2012年第5期5-6,13,共3页Farm Products Processing

基　　金：现代农业生产体系猪产业北京市创新团队项目(2011-5)

摘　　要：通过检测屠宰环节中生猪表皮微生物的菌落总数和生产用水卫生状况,对某屠宰企业的微生物污染情况进行了调查,旨在改善和提高屠宰企业卫生管理水平,提出改进意见,为完善企业HACCP体系提供理论基础。Through the inspection of live-pig epidermal total microbial count in the slaughtering link and the sanitary condition of the production water used in the enterprise,we conduct a survey of one slaughtering enterprise about their microbial pollution situation,and aim to improve and enhance the level of management in the enterprise,and then give advice to the improvements in health condition and provide the theoretical basis for perfecting the enterprise HACCP system in this paper.

关 键 词：生猪屠宰 卫生状况 菌落总数 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]