冷鲜肉生产过程中微生物污染分析及控制对策

Microbial contamination analysis and control countermeasure in production of cold fresh meat

冷鲜肉由于营养丰富且水分活度高,在生产加工过程中极易受微生物的污染而腐败变质。检测分析生猪屠宰和生产分割线上肉样的微生物污染状况,并对其污染的控制提出了应对措施。试验采集冷鲜肉加工环节中的不同肉品样本和器具样本,按照国家标准方法对其中细菌总数和大肠菌群指标进行检测。研究结果揭示生产线上不同分割肉品微生物卫生指标的菌落总数和大肠菌群均没有超过国家标准限量,菌落总数平均为103cfu/g,大肠菌群值在102~103MPN/100g之间。猪内脏肉样包括猪肺、猪心和猪肝,菌落总数在103~104cfu/g之间,大肠菌群值为102MPN/100g,均明显低于分割肉品的污染量。烫毛后的淋洗过程是清除胴体表面附着微生物的一个关键环节,通过淋洗环节猪胴体表面菌落总数和大肠菌群分别减少了17.4%和41.5%。生产器具中污染状况最为严重是案板,其菌落总数平均为1.5×103cfu/cm2,其次是传送带,最后是刀具。不同生产批次肉品由于工序、器具和人员等不稳定因素,微生物污染状况差异较大。

Cold fresh meat is extremely susceptible to microbial contamination and spoilage in the production process because of its rich nutrition and high water activity. The microbial contamination of meat from the pig slaughtering and fragmentation production line was examined. And the countermeasures were put forward. Meat samples and instruments samples from different processing links were collected.The total number of bacteria and coliform were detected by the national standard method. The results showed that microbiological hygiene indicators including the total number of bacteria and coliform of the meat from different processing links had not exceeded the national standard limits. The total number of bacteria was 103 cfu / g in average. The coliform group value was between 102- 103 MPN /100 g. For the pig visceral meat including lung,heart and liver,the total number of bacteria was between 103- 104 cfu /g. The coliform group value was 102 MPN /100 g. These were significantly lower than the pollution amount of segmentation meat. The leaching process after scalding was a key link for removing the microorganisms attached to carcass surface. Through this step the colony count and coliform of pig carcass surface were reduced by 17. 4% and 41. 5% respectively. For the production equipments,the wood chopping board was polluted most seriously. The total number of colonies was 1. 5 × 103 cfu / cm2 in average. The conveyor belt was followed. The last one was the bit tool. The microbial contamination had very big difference because of the instability of process,apparatus and personnel of different production batches of meat.