在大学规模的移动家禽加工单位加工的肉尸体的微生物概况
Rebecca Stearns1, Kristina Bowen1, Robert L Taylor1
1Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Poultry science
|March 2, 2024
概括
西弗吉尼亚州的移动家禽加工单位 (MPPU) 在冷却后显示病原体负载减少. 冷却比单独用水更有效,但需要进一步研究以确定最佳的微生物安全策略.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 肉产品经常与沙门氏菌,坎皮洛巴克特菌和大肠杆菌等食物传播病原体有关.
- 移动家禽加工单位 (MPPU) 越来越受欢迎,可能会增加加工家禽中的病原体风险.
- 西弗吉尼亚州的农业经济严重依赖家禽生产,2019年处理了7500万只鸟类.
研究的目的:
- 评估在西弗吉尼亚州使用移动家禽加工单位 (MPPU) 处理的肉的微生物安全性.
- 评估不同冷却方法 (水与化水) 对降低微生物负荷的有效性.
- 确定MPPU操作期间减少病原体的关键控制点.
主要方法:
- 在MPPU各个阶段的96只肉尸体上评估了有氧板数 (APC),大肠杆菌,沙门氏菌和坎皮洛巴克.
- 在冰水 (W) 中冷却后的微生物安全结果与5ppm (CW) 的冰水相比较.
- 统计分析微生物数据以确定显著的减少和确定关键的控制点.
主要成果:
- 细菌数量最高的是APC (4.21 log10 CFU/mL) 和大肠杆菌 (3.77 log10 CFU/mL).
- 冷却 (CW) 与水冷却 (W) 相比,导致大肠杆菌 (0.63 log10 CFU/mL; P=0.01) 和APC (0.30 log10 CFU/mL; P=0.10) 的显著减少.
- 肠切除后沙门氏菌的发病率翻了一番 (15.63-34.38%),突出显示其作为交叉污染风险的重要性. 坎比洛巴克特需要化冷却才能完全失活.
结论:
- 虽然5ppm改善了细菌的减少,但与单独用水相比,并不总是观察到显著的差异.
- 清洗肠道是防止沙门氏菌交叉污染的关键控制点.
- 进一步研究MPPU冷却和加工策略是必要的,以提高微生物的安全性.
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