摘要
为了解肉鸡生鲜产品生产过程中胴体污染的发生情况以及微生物多样性和动态变化,综述了禽类商业屠宰过程中微生物污染来源、种群构成及菌相变化,并概述了相关的减菌措施,以期为在线控制工序间胴体表面细菌交叉污染和延长鲜禽产品货架期提供有用信息。
In order to describe microbial contamination in commercial slaughter and processing of broiler, the article summarized bacterial contamination in commercial processing of fresh poultry, including contamination sources, variability and microflora changes and related decontamination technologies, which provided useful information in controlling bacterial cross - contamination on carcasses during processing operations and extending the shelf life of fresh poultry.
出处
《肉类工业》
2009年第2期7-9,共3页
Meat Industry
关键词
禽类屠宰
微生物污染
肉鸡
菌相变化
poultry processing
microbial contamination
broilers
changes of microflora
