Minihan D, Whyte P, O'Mahony M, Collins J D
Department of Agriculture and Food, Central Research Veterinary Laboratory, Abbotstown, Castleknock, Dublin 15, Ireland.
J Vet Med B Infect Dis Vet Public Health. 2003 Sep;50(7):352-6. doi: 10.1046/j.1439-0450.2003.00675.x.
The aim of the study was to assess the reduction achieved by steam pasteurization of beef carcasses of Escherichia coli, Enterobacteriaceae and total aerobic mesophilic plate counts (APCs). In total, 30 carcass halves were exposed to steam pasteurization (90 degrees C, 10 s exposure time) and the 30 corresponding carcass halves remained as untreated controls. The neck, midline and rump were sampled on each carcass half. Significant reductions in E. coli incidence (P < 0.05) and counts, 0.5 log10 CFU 1000 cm(-2) (P < 0.05), were observed on rump sites only. Significant reductions (>0.8 log10 CFU 1000 cm(-2)) of Enterobacteriaceae were observed at all carcass sites sampled (P < 0.05). Enterobacteriaceae reductions (>2 log10 CFU 1000 cm(-2)) were highly significant at the more contaminated sites (P < 0.001). Reductions in total APCs were inconsistent. Steam pasteurization significantly reduced the level of E. coli and Enterobacteriaceae at more contaminated sites, but did not result in complete decontamination. Therefore, steam pasteurization should be classed as an aid to hygienic beef processing, but not as a critical control point.
本研究的目的是评估蒸汽巴氏杀菌法对牛肉胴体中大肠杆菌、肠杆菌科细菌以及需氧嗜温菌总数（APC）的减少效果。总共对30个半片胴体进行蒸汽巴氏杀菌处理（90摄氏度，暴露时间10秒），另外30个对应的半片胴体作为未处理的对照。在每个半片胴体上对颈部、中线和臀部进行采样。仅在臀部部位观察到大肠杆菌发生率（P < 0.05）和数量显著减少，减少了0.5 log10 CFU 1000 cm(-2)（P < 0.05）。在所有采样的胴体部位均观察到肠杆菌科细菌显著减少（>0.8 log10 CFU 1000 cm(-2)）（P < 0.05）。在污染更严重的部位，肠杆菌科细菌减少量（>2 log10 CFU 1000 cm(-2)）非常显著（P < 0.001）。需氧嗜温菌总数的减少并不一致。蒸汽巴氏杀菌法在污染更严重的部位显著降低了大肠杆菌和肠杆菌科细菌的水平，但并未实现完全去污。因此，蒸汽巴氏杀菌法应归类为牛肉卫生加工的辅助手段，而非关键控制点。
