卫生实践对肉类加工环境中的微生物动态的影响
Barun Yadav1, Yi Fan1, Scott Hrycauk1
1Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada.
Journal of food protection
|October 18, 2025
概括
牛肉厂的多阶段卫生处理过程显示出不同的微生物影响. 虽然最初的洗增加了数量,但泡和脱脂减少了数量,消毒剂对微生物种群没有重大影响.
科学领域:
- 食品安全和微生物学
- 工业卫生 工业卫生
- 卫生科学 卫生科学
背景情况:
- 表面和空气上的微生物污染是食品加工设施的关键问题.
- 有效的卫生协议对于最大限度地减少微生物负载和确保食品安全至关重要.
- 了解每个卫生阶段对各种微生物群落的影响对于流程优化至关重要.
研究的目的:
- 评估商业牛肉加工厂的微生物种群多阶段卫生处理过程的有效性.
- 评估不同卫生步骤 (洗,泡,脱脂,消毒) 对输送带,排水和空气的影响.
- 识别在整个卫生过程中占主导地位的微生物属及其动态.
主要方法:
- 输送带,排水管和空气在多个阶段的卫生处理过程中的不同阶段采样.
- 总有氧计数,肠杆菌和大肠杆菌的计数.
- 检测大肠杆菌的检测.
- 使用测序进行微生物社区分析.
主要成果:
- 在热水洗后,总有氧计数增加,但在发泡和脱脂后降低 (P < 0.05).
- 甲酸和基消毒剂没有显著影响微生物计数 (P > 0.05).
- 在所有采样地点和阶段,Acinetobacter是占主导地位的属 (46-56%的相对丰度).
- 排水表面对输送带上的初始微生物群有着显著的贡献,在水冲洗后,空气成为主导.
结论:
- 多阶段的卫生处理过程显示出可变的有效性,初始洗可能会增加微生物负载.
- 泡和脱脂在减少微生物数量方面比化学消毒剂更有效.
- 在这种牛肉加工环境中,Acinetobacter主导着微生物景观.
- 排水和空气接口在卫生期间的微生物动态中起着至关重要的作用.
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