在摩苏尔屠宰场使用乳酸和牛氧化物减少牛肉上的指标微生物的效率
Israa M Jweer1, Omar A Al-Mahmood1
1Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Mosul, Iraq.
Open veterinary journal
|August 23, 2024
概括
有机酸如乳酸和牛肉氧化物有效地减少了牛肉尸体和器官上的微生物污染. 这项研究证实了它们在提高肉类安全性和通过降低微生物负载来延长保质期方面的作用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 肉类污染是一个重大问题,源自活体动物和屠宰过程.
- 各种抗菌物质用于消毒体并延长保质期.
研究的目的:
- 评估有机酸,特别是乳酸和牛氧化物的有效性,以减少牛肉体和食用器官上的微生物负载.
- 评估这些处理对现实世界屠宰场环境中的指标微生物的影响.
主要方法:
- 在摩苏尔屠宰场在三个月内从牛肉尸体和食用器官收集了264个抽样.
- 使用石膜方法量化处理和未处理的样本中的指标微生物 (通用 * Escherichia coli * ,大肠杆菌, * Enterobacteriaceae *).
- 比较了乳酸和牛氧化物溶液的有效性,并评估了不同类型的拭子 (海绵与棉花).
主要成果:
- 有机酸处理显著降低了大肠杆菌,大肠杆菌和肠杆菌菌对尸体的污染率.
- 与未经处理的样本相比,经过处理的食用器官也显示了微生物负载的减少.
- 乳酸和牛肉的疗效之间没有显著差异,治疗肝脏,心脏和脏中的污染水平之间也没有显著差异.
- 海绵拭子显示微生物恢复率高于棉花拭子.
结论:
- 有机酸 (乳酸和牛肉氧化物) 有效地将牛肉体和食用器官的微生物负载降低到安全水平.
- 这些发现支持使用有机酸作为提高肉类安全性和质量的可行方法.
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