耐寒的克洛斯特里种 在牛肉和牛肉生产链中 - 发生和物种识别
Joachim Angerer1, Sara Casarin1, Karin Schwaiger1
1Unit of Food Hygiene and Technology, Center for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria.
International journal of food microbiology
|September 4, 2025
概括
耐寒的克洛斯特里迪亚会污染牛肉,导致真空包装的产品变质. 确定屠宰场的污染点和实施卫生协议对于延长肉类的保质期至关重要.
科学领域:
- 食品微生物学
- 肉类科学
- 细菌破坏
背景情况:
- 在真空包装的牛肉中,
- 对牛肉生产链中的污染源的调查是有限的.
研究的目的:
- 在屠宰场和切割工厂中确定耐寒菌的污染点.
- 确定这些细菌在牛肉产品中的流行程度.
- 将细菌存在与腐烂指标相关联.
主要方法:
- 来自屠宰场和切割厂的815个抽样和85个牛肉样本的分析.
- 对71个零售真空包装牛肉样本进行检测.
- 使用qPCR,16S rRNA测序和培养技术.
主要成果:
- 在皮肤和麻醉/脱皮区域中出现较多的克洛斯特里迪亚.
- 35.3%的切割厂牛肉和31.0%的零售牛肉的测试结果呈阳性.
- 经过长时间储存后,阳性样本的腐烂迹象 (不闻气味,产生气体) 显著增加.
结论:
- 污染了耐寒的克洛斯特里迪亚,大大缩短了真空包装牛肉的保质期.
- 建议加强屠宰场的卫生程序,包括有效的消毒和监测.
- 针对性脱皮和表面消毒可以减轻尸体的污染.
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