Gill C O
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
J Food Prot. 2004 Feb;67(2):413-9. doi: 10.4315/0362-028x-67.2.413.
It is generally assumed that preventing visible contamination of or removing visible contamination from carcasses will enhance the microbiological safety of meat. Visible contamination of carcasses can be reduced by washing or otherwise cleaning animals before slaughter, by dehairing hides before carcasses are skinned or dressed with the skin on, or by performing skinning and eviscerating operations in manners that avoid the transfer of filth from the hide to the meat or the spillage of gut contents. Visible contamination can be removed by washing, trimming, or vacuuming carcasses. The available data appear to indicate that, of the various actions that can be taken to obtain carcasses that are free of visible contamination, only minimizing the visible contamination of meat during skinning and eviscerating operations may also ensure a degree of control over the microbiological contamination of meat. It might be preferable for visible contamination to be controlled largely by superior skinning and eviscerating practices rather than by animal or carcass cleaning treatments, which may not prevent the depositing of bacteria on or the removal of substantial numbers of bacteria from carcasses.
一般认为，防止胴体出现可见污染或去除胴体上的可见污染会提高肉类的微生物安全性。在屠宰前通过清洗或以其他方式清洁动物、在胴体剥皮或带皮修整前对兽皮进行脱毛处理，或者通过以避免污垢从兽皮转移到肉上或避免肠内容物溢出的方式进行剥皮和去内脏操作，可以减少胴体的可见污染。可以通过清洗、修整或真空处理胴体来去除可见污染。现有数据似乎表明，在为获得无可见污染的胴体而可采取的各种行动中，只有在剥皮和去内脏操作过程中尽量减少肉的可见污染，才可能确保对肉的微生物污染有一定程度的控制。可见污染最好主要通过优质的剥皮和去内脏操作来控制，而不是通过动物或胴体清洁处理来控制，因为清洁处理可能无法防止细菌在胴体上沉积或从胴体上去除大量细菌。
