在屠宰猪过程中主要污染物质对尸体上的微生物数量的贡献
Janna Tholen1, Matthias Upmann1
1OWL University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany.
Letters in applied microbiology
|December 10, 2024
概括
猪尸体因肠道和胃部的含量而受到污染,会显著增加细菌负载,构成肉类安全风险. 其他污染物对细菌计数的影响很小,但仍然需要去除.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 肉类科学 肉科学
背景情况:
- 屠宰猪可以导致各种来源的尸体污染,如肠道含量,胃含量,胆汁,铁路脂肪和呼吸系统泡.
- 这些污染物对肉类安全和卫生构成潜在风险.
- 细菌负载是尸体卫生的关键指标.
研究的目的:
- 评估不同猪尸体污染物对细菌负载的影响.
- 评估总细菌数和肠杆菌群作为卫生指标的有效性.
- 为了确定各种污染物在猪皮细菌水平上的重要性.
主要方法:
- 在个别污染物中分析细菌负载 (总数和肠杆菌类).
- 在受污染和未受污染的猪皮地区对细菌水平的比较研究.
- 使用log10 CFU g-1和log10 CFU cm-2.2对污染的量化.
主要成果:
- 肠道和胃中的含量显示了高的细菌负载 (∼6.0和5.5 log10 CFU g-1).
- 很少的肠道/胃部含量显著增加了猪皮细菌数量 (高达3 log10 CFU cm−2) 和肠杆菌 (高达5 log10 CFU cm−2).
- 管状轨道脂肪和红色泡的污染水平有变化到中等,对整个尸体细菌数量的影响很小.
结论:
- 肠道和胃中的内容是猪尸体细菌污染的主要原因.
- 虽然其他污染物的影响较小,但在进一步加工之前仍然建议去除.
- 在屠宰期间保持严格的卫生条件对于确保肉类安全至关重要.
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