屠宰加工过程中卫生消毒方法要点简析

A brief analysis of point of sanitary disinfection method in the slaughter and processing

主要阐述了畜禽(生猪)屠宰加工过程中重点环节卫生与消毒操作方法。第一次提出宰前污染区,宰后区(分半污染区与清洁区)。宰前污染区包括宰前动物装载前的车辆检查及运输过程卫生要求,运输车辆的卫生消毒,宰前圈舍卫生消毒,宰前猪体表淋浴卫生消毒;宰后半污染区包括设施(无害化)卫生消毒,刀具及特殊工种工作服卫生消毒,半污染区及空间卫生消毒等;其他为清洁区卫生消毒。搞好生猪屠宰过程的卫生消毒工作,可以提高肉品的卫生质量,防止动物疫病的传播,特别是生猪屠宰加工(肉类食品)企业做好非洲猪瘟疫情的防控具有重要意义。

The sanitary and disinfection method of important links in the slaughter and processing of livestock and poultry(live pigs)was main described.Contaminated area before slaughtering and area after slaughtering(divided into semi-contaminated area and clean area)were proposed firstly.The contaminated area before slaughtering included vehicle inspection before animal loading and sanitary requirement in transport process before slaughtering,sanitary disinfection of transport vehicles,sanitary disinfection of colony house before slaughtering and sanitation disinfection of pig’s body surface by shower bath before slaughtering.Semi-contaminated area after slaughtering included sanitary disinfection of facilities(harmless),sanitary disinfection of cutting tool and work clothes of special personnel,sanitary disinfection of semi-contaminated area and spaces and others.Others were sanitary disinfection of clean area.Sanitary and disinfection during live pigs slaughtering process was done well,and sanitary quality of meat product was improved,and diffusion of animal disease was prevented.Especially,it had important significance for live pigs slaughter and processing enterprises(meat product)to do a good job in the prevention and control of African swine fever epidemic situation.