加工过程中化学去污程序对肉鸡胴体微生物状况影响的定量研究。

Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing.

作者信息

Whyte P, Collins J D, McGill K, Monahan C, O'Mahony H

机构信息

Department of Large Animal Clinical Studies, Faculty of Veterinary Medicine, University College Dublin, Ballsbridge, Ireland.

出版信息

J Food Prot. 2001 Feb;64(2):179-83. doi: 10.4315/0362-028x-64.2.179.

DOI:10.4315/0362-028x-64.2.179

PMID:11271764

Abstract

The effects of elevated chlorine concentrations (25 ppm) added to water in the final carcass washing equipment on total viable counts (TVCs 22 degrees C) and Escherichia coli and Enterobacteriaceae levels on poultry carcasses were investigated. Mean TVC counts on neck skin samples were significantly reduced when pre-evisceration and postwash samples were compared with log10 4.98 to 4.52 CFU/g recovered, respectively (P < or = 0.05). No significant reductions in TVC counts were observed in control samples at corresponding sampling points subjected to wash water containing 1 to 2 ppm chlorine. E. coli and Enterobacteriaceae counts were not significantly altered following final carcass washing in the processing plant. A second trial assessed the microbial decontamination capabilities of sodium triphosphate (TSP) on broiler carcasses. Neck skin samples from carcasses were obtained before final washing (control), following a 15-s dip in potable water and after dipping in a 10% TSP solution (pH 12) for 15 s. Reductions in E. coli and Enterobacteriaceae counts were all statistically significant for both water and TSP-treated samples when compared with corresponding controls (P < or = 0.01). The TSP treatment resulted in higher reductions of log10 1.95 and 1.86/g for E. coli and Enterobacteriaceae, respectively. In contrast, reductions of log10 0.37 and 0.3 l/g were observed for E. coli and Enterobacteriaceae counts when water-dipped carcasses were compared with corresponding controls. Significantly, Salmonella was not detected in any of the TSP-treated carcasses, while log10 1.92 and 1.04/g were found in control and water-dipped samples, respectively. Thermophilic Campylobacter counts were significantly lower in both treatment groups when compared with corresponding controlsresulting in log10 0.55 and 1.71/g reductions for water- and TSP-dipped carcasses, respectively (P < or = 0.01).

摘要

研究了在最终屠体清洗设备中向水中添加高浓度氯（25 ppm）对家禽屠体上的总活菌数（22摄氏度时的TVC）以及大肠杆菌和肠杆菌科水平的影响。将宰前和清洗后的颈部皮肤样本进行比较时，颈部皮肤样本的平均TVC计数显著降低，回收的log10分别为4.98至4.52 CFU/g（P≤0.05）。在相应采样点，用含1至2 ppm氯的清洗水清洗的对照样本中，未观察到TVC计数有显著降低。在加工厂对屠体进行最终清洗后，大肠杆菌和肠杆菌科的计数没有显著变化。第二项试验评估了三聚磷酸钠（TSP）对肉鸡屠体的微生物去污能力。在最终清洗前（对照）、在饮用水中浸泡15秒后以及在10% TSP溶液（pH 12）中浸泡15秒后，从屠体上采集颈部皮肤样本。与相应对照相比，水浸和TSP处理的样本中大肠杆菌和肠杆菌科的计数减少均具有统计学意义（P≤0.01）。TSP处理使大肠杆菌和肠杆菌科的log10减少量分别更高，为1.95和1.86/g。相比之下，水浸屠体与相应对照相比，大肠杆菌和肠杆菌科的计数log10减少量分别为0.37和0.31/g。值得注意的是，在任何经TSP处理的屠体中均未检测到沙门氏菌，而在对照和水浸样本中分别发现log10为1.92和1.04/g。与相应对照相比，两个处理组中的嗜热弯曲杆菌计数均显著降低，水浸和TSP浸屠体的log10减少量分别为0.55和1.71/g（P≤0.01）。