肉牛屠宰过程中胴体表面及接触环境污染情况分析  

Analysis of Microbial Contamination on Cattle Carcass Surface and in Contact Environment during Traditional Cattle Slaughtering

作　　者：史宇璇 臧明伍[1] 邹昊[1] 赵冰[1] 徐晨晨 白京 王辉[1] 吴嘉佳 乔晓玲[1] SHI Yuxuan;ZANG Mingwu;ZOU Hao;ZHAO Bing;XU Chenchen;BAI Jing;WANG Hui;WU Jiajia;QIAO Xiaoling(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2022年第4期7-13,共7页Meat Research

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100503)。

摘　　要：为研究肉牛屠宰场屠宰过程中牛胴体表面污染及接触环境污染变化情况,选取某牛屠宰场采集样品共计322份,分别在剥皮扯皮、去内脏、修整称质量、冲洗及排酸环节对牛胴体后腿、背部、胸部、前腿及颈部以及屠宰前后的工人手部及刀具进行采样,测定菌落总数、乳酸菌、大肠菌群、金黄色葡萄球菌及假单胞菌的污染情况。结果表明:胴体表面污染情况总体呈现先上升后下降的趋势,修整称质量环节污染最为严重,菌落总数可达到2.82(lg(CFU/cm^(2)));胸部为屠宰过程中污染最严重的部位,平均菌落总数可达到2.10(lg(CFU/cm^(2)));屠宰空气在冲洗时污染最为严重,空气沉降菌落总数高达271.33 CFU/皿;屠宰工人的手部及刀具也是胴体污染的主要来源。This study aims to examine the changes of microbial contamination on the beef carcass surface and in the contact environment during cattle slaughtering.A total of 322 microbial samples were collected during the skinning,trimming and weighing,washing and chilling processes.The sampling sites were the hind legs,middle back,chest,front legs and neck as well as the operatives’hands and knives.The aerobic plate count(APC),and the counts of Lactobacillus,coliform bacteria,Staphylococcus aureus and Pseadomonas were analyzed.The results showed that the level of microbial contamination on the carcass surface increased firstly and then decreased,and the highest level of microbial contamination was observed in the trimming and weighing process,with APC of 2.82(lg(CFU/cm^(2))).The chest was the most contaminated part during slaughtering,with average APC of 2.10(lg(CFU/cm^(2))).Slaughtering air was most contaminated during rinsing and its bacterial count was 271.33 CFU per plate.The operatives’hands and knives were also a major source of microbial carcass contamination.

关 键 词：屠宰 牛胴体 接触环境 微生物污染 菌落总数 

分 类 号：S851.43[农业科学—预防兽医学]