商业家禽加工厂采集的冰的微生物学和化学分析。

Clemson University, Department of Food Science and Human Nutrition, Box 340316, Clemson, SC 29634-0316, USA.

Poult Sci. 2010 Jan;89(1):145-9. doi: 10.3382/ps.2009-00205.

A study was conducted to evaluate the microbiological and chemical characteristics of ice collected from a commercial poultry further processing facility. During each of 3 visits, the following ice samples were collected: 1) freshly prepared, unused ice; 2) product-contact ice from ice-packed poultry parts; 3) product-contact ice from ice-packed poultry that had been visibly inspected and condemned as not for reuse; and 4) product-contact ice from ice-packed poultry that had passed visible inspection and had been prepared for reuse by washing (rinse with potable water and drain). The overall pattern for lowest to highest numbers of total aerobic microorganisms, coliforms, Escherichia coli, and Enterobacteriaceae was as follows: unused ice < washed ice < product-contact ice < condemned ice. Mean levels of total aerobic microorganisms, coliforms, and Enterobacteriaceae in the unused ice were 0.3, 0.4, and 0.4 log10 cfu/mL, respectively. No E. coli was detected in the unused or washed ice, and levels were 0.5 and 1.5 log10 cfu/mL in the product-contact and condemned ice samples, respectively. Mean levels of bacteria enumerated in condemned ice were 0.8, 1.0, and 0.6 log10 cfu/mL higher than the levels of bacteria found in product-contact ice for coliforms, E. coli, and Enterobacteriaceae, respectively. Washing and draining the product-contact ice decreased counts by 0.9, 0.7, 0.5, and 1.7 log10 cfu/mL for total aerobic microorganisms, coliforms, E. coli, and Enterobacteriaceae, respectively. All of the ice samples had similar pH values (pH 6.1 to 6.4). Unused and washed ice were not significantly different for total solids, total suspended solids, total Kjeldahl nitrogen, and chemical oxygen demand. Condemned ice contained the highest concentration of total solids, total suspended solids, total Kjeldahl nitrogen, and chemical oxygen demand, with levels more than 3 times that found in product contact ice. Data from the present study demonstrate that visible contamination in ice corresponds with increased microbiological and chemical contamination. Product-contact ice may be washed and the washing procedure can reduce the bacterial, solids, nitrogen, and organic loads.

一项研究评估了商业家禽深加工设施中采集的冰的微生物学和化学特性。在 3 次访问中，采集了以下冰样：1）新鲜制备的、未使用的冰；2）包装冰鲜禽肉产品接触冰；3）已被可见检查并判定为不可重复使用的冰鲜禽肉产品接触冰；4）已通过可见检查并准备通过清洗（用饮用水冲洗和沥干）重复使用的包装冰鲜禽肉产品接触冰。总的模式是总需氧微生物、大肠菌群、大肠杆菌和肠杆菌数量从低到高依次为：未使用的冰＜清洗过的冰＜产品接触冰＜被判定为不可再用的冰。未使用的冰中总需氧微生物、大肠菌群和肠杆菌的平均水平分别为 0.3、0.4 和 0.4 log10 cfu/mL。未使用的或清洗过的冰中均未检测到大肠杆菌，产品接触冰和被判定为不可再用的冰中的水平分别为 0.5 和 1.5 log10 cfu/mL。在被判定为不可再用的冰中计数的细菌的平均水平比产品接触冰中的大肠菌群、大肠杆菌和肠杆菌分别高 0.8、1.0 和 0.6 log10 cfu/mL。对产品接触冰进行清洗和沥干可使总需氧微生物、大肠菌群、大肠杆菌和肠杆菌的计数分别降低 0.9、0.7、0.5 和 1.7 log10 cfu/mL。所有冰样的 pH 值（6.1 至 6.4）相似。未使用的和清洗过的冰在总固体、总悬浮固体、总凯氏氮和化学需氧量方面没有显著差异。被判定为不可再用的冰中总固体、总悬浮固体、总凯氏氮和化学需氧量的浓度最高，分别是产品接触冰的 3 倍以上。本研究的数据表明，冰中的可见污染与微生物学和化学污染的增加相对应。产品接触冰可以清洗，清洗程序可以减少细菌、固体、氮和有机负荷。