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微生物指标和病原体定量负荷的生物绘图在南美洲的商业肉加工设施

David A Vargas¹, Gabriela K Betancourt-Barszcz¹, Daniela R Chávez-Velado¹

¹Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.

Foods (Basel, Switzerland)

|October 14, 2023

概括

在南美肉加工过程中,微生物学基线显示,总可生存数量和肠杆菌菌数量减少,直到冷却后. 然而,病原体水平突出了用于食品安全评估的流行率分析的局限性.

科学领域:

食品微生物学食品微生物学
家禽加工卫生处理家禽
食品安全科学食品安全科学

背景情况:

建立微生物基线对于评估家禽加工卫生至关重要.
指标生物和病原体为加工过程中的微生物污染提供了洞察力.
南美洲的家禽加工设施需要特定的微生物学数据来进行安全评估.

研究的目的:

建立南美肉加工中的指标生物和病原体的微生物学基线.
评估不同加工阶段对减少微生物负载的有效性.
评估流行分析在衡量食品安全绩效方面的充分性.

主要方法:

生物映射研究涉及整个尸和五个加工阶段的翅膀冲洗.
使用MicroSnapTM系统计数总活力计数 (TVC) 和肠杆菌 (EB).
使用BAX®-System-SalQuant®和BAX®-System-CampyQuantTM试验量化沙门氏菌和坎皮洛巴克.

主要成果:

在加工阶段的TVC和Enterobacteriaceae (EB) 数量中存在显著差异 (p < 0.01).
微生物指标显示,从活体接收到冷却后显著减少,随后在翅膀阶段增加.
与其他阶段相比,在冷却后的阶段,沙门氏菌和野营菌的数量显著更高 (分别为p = 0.03和p < 0.01).

结论:

微生物生物测绘显示,微生物减少一直持续到冷却后,随后在翅膀采样点增加.
病原体量化表明,仅通过流行率分析就不足以评估加工操作和卫生装饰程序的性能.
为了确保商业家禽加工中的食品安全,全面的微生物监测至关重要.

关键词:

坎比洛巴克特 spp. 的种类. 清单编号清单编号清单编号沙门氏菌的清算微生物基线的微生物基线.在家禽生物测绘中.

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