新疆某屠宰场牛屠宰及分割中微生物污染情况的调查研究

Investigation on the Status of Microbial Contamination in the Processin in a Cattle Slaughterhouse in Xinjiang

对新疆某规范化屠宰场的屠宰及分割过程中牛胴体表面微生物的污染状况进行调查研究,为屠宰加工企业控制牛肉的微生物污染,提高卫生质量提供参考。对屠宰过程中牛胴体冲洗前后、分割加工各个部位的牛肉、操作工人的手、刀具、操作台、传送带进行采样。按照GB/T4789.2—2008和GB/T4789.3—2008分别进行了菌落总数和大肠菌群两项微生物指标的测定。同时调查了各个车间不同位置空气的微生物污染状况。以NY 5044—2008《无公害食品牛肉》作为参考。结果表明,规范化屠宰场在牛的屠宰及分割过程中存在不同程度的微生物污染。牛胴体冲洗前后表面菌落总数分别为3.10 log cfu/cm2和2.49 log cfu/cm2(P<0.05),分割肉在剔骨处和一次包装处的菌落总数分别为3.92 log cfu/cm2和4.87 log cfu/cm2(P<0.05)。规范化屠宰场在屠宰及分割生产线上胴体表面和分割肉微生物污染比较普遍,除去肉牛自身的污染外,刀具、工人的手、操作台和传送带及车间环境是胴体微生物污染的重要污染源。因此,要生产质量优良的牛肉制品,需要有严格的卫生管理、规范的生产操作和规范化的操作环境。

The present study investigated the microbial contamination in the processing in a standard cattle slaughter house in Xinjiang.According to standards of GB/T4789.2-2008 and GB/T4789.3-2008 to determine the aerobic bacterial count and the coliform bacteria of cattle carcass before and after wash,different position of segmented meat,the hands of workers,cutting tools,chopping board,belt conveyer and the air in the workshop,based on NY 5044-2008《Non-public disruption food beef》as reference.The results showed that there were different amount of microbial contaminations in the processing of standard cattle slaughter.The aerobic bacterial count are 3.10 log cfu/cm2 and 2.49 log cfu/cm2 on cattle carcass before and after wash（P0.05）,and 3.92 log cfu/cm2 and 4.87 log cfu/cm2 in cutting process of boning meat and packing meat（P0.05）.The microbial contamination in the process of slaughter and cutting process in a standard cattle slaughterhouse was common,cutting tools,the hands of workers,chopping board,belt conveyer were the sources of contamination.Sanitary control and good practice are necessary to guarantee the quality of beef.