关于生猪屠宰企业分割、包装细菌超标的控制措施

Control measures for bacteria over standard of segmentation and packaging in pig slaughtering enterprises

冷却肉生产过程中,肉品的质量受物理、化学以及生物等各种因素的影响,其中生物因素(主要是微生物污染)是影响冷却肉质量与安全的最主要因素。微生物大量繁殖不仅使肉的感官性质(如颜色、气味和质地等)发生变化,破坏肉的营养价值,而且会导致病原体和毒素的形成,对人体健康产生潜在的危害。只有在保持较低的初始菌数(小于10~3～10~4cfu/cm)情况下,才能通过其他保鲜措施延长冷却肉的保质期。对比国外企业,其分割原料的原始卫生状况的管控措施有待加强。从源头、过程和结果 3个方面来分析可能引起细菌超标的因素,从而采取相关预防措施。

During the production process of chilled meat, the quality of meat was affected by vari- ous factors including physics, chemistry and biology. Among them, biological factor （mainly microbial contamination） was the main factor affecting the quality and safety of chilled meat. The mass proliferation of microorganisms not only changed the sensory properties of the meat （such as color, smell and texture）, but also destroyed the nutritional value of the meat, and it caused the formation of pathogens and toxins, which had potential harm to human health. Only when the initial number of bacterial was kept low （less than 10^3 -10^4 cfu/cm） , and the shelf life of the chilled meat could be prolonged by other preservation measures. Compared with foreign enterprises, the control measures for the original sanitary conditions of the divided raw materials need to be strengthened. Factors that may cause bacteria over standard were analyzed from the source, process and results, and relevant preventive measures were taken.