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Can Vet J. 2001 Apr;42(4):297-9.
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本文引用的文献

1
Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plants.对八家屠宰场生猪胴体清洗、修整和冷却过程卫生性能的评估。
Int J Food Microbiol. 2000 Jun 30;58(1-2):65-72. doi: 10.1016/s0168-1605(00)00294-4.
2
[Monitoring of microbial contamination of stick wound in swine carcasses].[猪胴体棒击伤口微生物污染监测]
Can Vet J. 1999 Apr;40(4):261-4.
3
Control of the contamination of pig carcasses by Escherichia coli from their mouths.控制猪口腔中大肠杆菌对猪胴体的污染。
Int J Food Microbiol. 1998 Oct 20;44(1-2):43-8. doi: 10.1016/s0168-1605(98)00125-1.
4
Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants.对10家包装厂牛肉胴体加工过程卫生性能的评估。
J Appl Microbiol. 1998 Jun;84(6):1050-8. doi: 10.1046/j.1365-2672.1998.00441.x.
5
The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods.食品批次中微生物的分布与食品微生物危害控制的相关性。
J Appl Bacteriol. 1981 Oct;51(2):345-54. doi: 10.1111/j.1365-2672.1981.tb01251.x.

巴氏杀菌猪胴体修整粘连伤口的微生物学影响。

The microbiological effects of trimming sticking wounds in pasteurized pig carcasses.

作者信息

Gill C O, Badoni M

机构信息

Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1.

出版信息

Can Vet J. 2001 Apr;42(4):297-9.

PMID:11326635
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1476516/
Abstract

Neither pasteurizing of uneviscerated carcasses nor trimming reduced the numbers of total aerobic bacteria recovered from sticking wounds in pig carcasses. However, trimming after pasteurizing increased the numbers of coliforms and Escherichia coli recovered from sticking wounds, whereas pasteurizing without trimming reduced these counts.

摘要

未去内脏的猪胴体进行巴氏杀菌以及修整均不能减少从猪胴体放血伤口处回收的需氧菌总数。然而，巴氏杀菌后进行修整会增加从放血伤口处回收的大肠菌群和大肠杆菌数量，而未经修整的巴氏杀菌则会减少这些菌数。