肉制品车间关键点微生物状况研究

Study on the microbial status key point in meat product workshop

低温肉制品是深受广大群众欢迎的食品,其安全性也是深受消费者的高度关注。采用国标规定的方法和分子生物学的技术与手段,对国内一著名低温肉制品生产厂家生产线关键点的微生物情况进行了研究,从中分离出了七株优势的细菌,分别为Micrococcus luteus、Chryseobacterium hispanicum、Staphylococcus edaphicus、Acinetobacter johnsonii、Exiguobacterium indicum、Kocuria carniphila和Moraxella osloensis,2株优势真菌,分别为Candida boleticola和Cutaneotrichosporon curvatus。这为企业有效的控制生产线的微生物污染提供了参考依据。

Low-temperature meat product was well received by masses, and its safety had attracted high attention from consumers. The national standard method and molecular biology techniques and means were adopted, and the microbial status in the key points of the production line of a famous domestic manufacturer which produced low-temperature meat product was studied, and Seven dominant bacteria were isolated, and they were Micrococcus luteus, Chryseobacterium hispanicum, Staphylococcus edaphicus, Acineto-bacter johnsoni, Exiguobacterium indicum, Kocuria carniphila and Moraxella osloensis respectively, and two dominant fungi were isolated, and they were Candida bo-leticola and Cutanetrichosporon curvatus respectively. It provided reference for enterprises to control the microbial contamination in production lines effectively.