新疆某现代化肉牛屠宰加工过程中肠杆菌科细菌的检测研究

Detection of Enterobacteriaceae in a Beef Cattle Slaughtering and Processing Plant in Xinjiang

【目的】肠杆菌科细菌作为食品卫生指标菌较大肠菌群等指标菌更敏感,更准确,有着更重要的公共卫生学意义。检测新疆某现代化肉牛屠宰加工过程中肠杆菌科细菌,为有效对生产加工环节的风险关键点加以控制提供科学依据。【方法】参照SN/T 0738-1997中的肠杆菌科细菌检测方法,对新疆某现代化屠宰厂屠宰、分割全过程中牛胴体表面及修整人员手、刀具、围裙,修整操作台及传输带等环节肠杆菌科细菌的污染状况进行检测分析。【结果】冲洗工序可使肠杆菌科细菌从1.64 log cfu/cm2极显著降低到1.27 log cfu/cm2(P<0.01),经排酸后又极显著升高到2.46 log cfu/cm2,分割肉表面的肠杆菌科细菌为3.55 log cfu/cm2,极显著高于分割前(P<0.01)。在分割环节中尤以修整工人的围裙和修整操作台污染较重。【结论】该肉牛屠宰加工企业存在一定的肠杆菌科细菌污染隐患,应将排酸环节,分割环节中修整工人围裙和修整操作台作为肠杆菌科细菌污染的主要风险关键点加以监控。

【Objective】Enterobacteriaceae bacteria as an indicator for food hygienic situation are more sensitive and accurate than coliform bacteria,which have more important meaning for public health,therefore,through the detection of a modern beef slaughtering and processing process of Enterobacteriaceae bacteria,we can effectively control the key risk points during the whole processing procedures.【Method】In this study the enterobacteriaceae bacteria on beef carcass,splitting facilities and workers ＇ hands and aprons in a modern slaughterhouse in Xinjiang were detected according to the method stipulated in SN / T 0738- 1997.【Result】The result showed that after carcass washing process,the enterobacteriaceae bacteria were reduced significantly from 1. 64 log cfu / cm2 to 1. 27 log cfu / cm2（P 0. 01）. however,they were increased extremly to 2. 46 log cfu / cm2 after ageing process which was extremely higher that before ageing（ P 0. 01）. Then the enterobac-teriaceae bacteria during the splitting process were continoursly incresed to 3. 55 log cfu / cm2 which was extrmly higher than that before the splitting（ P 0. 01）. There were certain extending enterobacteriaceae bacteria contamination on splitting facilities,especially on workers＇ sprons and splitting table.【Conclusion】It is concluded that there were certain enterobacteriaceae bacteria contamination in this slaughterhouse,the ageing,splitting in which the worker＇s spron and splitting table as well as the conveyor,cutting knifes and hands should be key risk hazards of enterobacteriaceae bacteria contamination.