新疆某肉牛屠宰场微生物污染关键点检测分析

Detection and analysis of the key points of microbial contamination at a beef cattle slaughterhouse in Xinjiang

为了对新疆某肉牛屠宰场肉牛的屠宰加工、排酸及分割过程中微生物污染状况进行调查研究,为控制屠宰加工企业微生物污染,并提高牛肉及其产品的卫生质量,试验采用GB/T 4789.2—2008及GB/T 4789.3—2008的方法,分别选取屠宰过程中牛胴体排酸前后各部位的分割牛肉、操作工人的手、刀具、操作台、传送带、围裙、包装袋等进行菌落总数和大肠菌群两项微生物指标的测定,同时调查各车间空气的微生物污染状况。结果表明:该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。合理的胴体排酸条件既可以提高肉品质又可有效降低微生物污染程度,牛胴体排酸前后大肠菌群数分别为(1.57±0.18)log MPN/cm2、(0.87±0.10)log MPN/cm2,且差异显著(P<0.05)。对于倒吊排酸胴体而言,下部位分割肉微生物污染高于上部位分割肉。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仍然比较普遍,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,高档牛肉及制品的生产更加需要严格的卫生管理、规范的生产操作和规范化的操作环境。

To investigate and study the state of microbial contamination in the process of slaughter and processing, aging, and segmentation at a beef cattle slaughterhouse in Xinjiang, and to control the microbial contamination of slaughtering and processing enterprises and improve the sanitary quality of beef and beef products. The two kinds of microbial indexes including total number of colonies and coliform group in the samples were determined using the methods of GB/T 4789.2-2008 and GB/T 4789.3-2008, thereinto, the samples were selected and collected from the segmented beef from the various parts of the carcass, hands of operating workers, knife tools, working tables, conveyor belts, aprons, bags and so on before and after aging in the process of slaughtering, respectively. At the same time, the state of microbial contamination of air in every workshop was investigated. The results showed that there were different levels of microbial contamination in the process of cattle slaugh- tering and segmenting at the slaughterhouse. Reasonable aging conditions of carcass could not only improve the meat quality but also could effectively reduce the degree of microorganism contamination. The number of coliform groups in the cattle carcass before and after aging was （ 1.57±0.18 ） logMPN/cm^2 and （0.87 ± 0.10） logMPN/cm2 , respectively, and there was a significant difference （P 〈 0.05 ） between them. The ag- ing carcass hung upside down down of row acid carcass, the microbial contamination in the lower parts of the segmented beef was higher than that in the upper parts for the upside - down carcass aging. The microbial contamination from the carcass surface in the slaughterhouse and seg- mentation production line, and the segmented beef was still relatively common, and the knife tools, workers hands, working tables, conveyor belts, and workshop environment were important sources of microbial contamination besides the contamination from beef cattle itself. The results indicate that the production of high - grade beef and beef products need to be more strict hygiene management, normative production operation and normalized operating environment.