Gill C O, Bryant J
Agriculture and Agri-Food Canada Research Centre, 6000 C and E Trail, Lacombe, Alberta, Canada, T4L 1W1.
Meat Sci. 1997 Nov;47(3-4):267-76. doi: 10.1016/s0309-1740(97)00058-2.
The microbiological effects of three operations for cleaning areas on dressed beef carcasses with vacuuming equipment which also applies hot water to the carcass, and of an operation for pasteurizing beef carcass sides with steam, were assessed. All four operations were routine in a commercial carcass dressing process. For each operation, swab samples were obtained from randomly selected carcasses, with a single sample being collected from each carcass, from a site selected at random from those affected by the operation. For the cleaning operations, 25 samples were obtained before and 25 after each operation. For the pasteurizing operation, 50 samples were obtained before and 50 after the operation. In addition, 50 samples were obtained from beef sides after the carcass cooling process which followed the pasteurizing operation. Total aerobic counts, coliforms and Escherichia coli from each sample were enumerated. The cleaning operations generally reduced the log mean numbers of bacteria on treated areas by ≤ 0.5 and had no discernible effect on the overall microbiological condition of the carcasses emerging from the process. The pasteurizing operation reduced the log mean numbers of total aerobic bacteria on carcasses by about 1, and the log mean numbers of coliforms and E. coli by > 2. The cooling process had no affect on the total counts, but further reduced the log mean numbers of coliforms and E. coli, apparently by about 1, to give beef sides from which E. coli were not recovered.
评估了三种使用真空设备清洁带包装牛肉胴体清洁区域（该设备还会向胴体施加热水）的操作以及一种用蒸汽对牛肉胴体半片进行巴氏杀菌操作的微生物学效果。这四种操作在商业胴体修整过程中均为常规操作。对于每种操作，从随机选择的胴体上获取拭子样本，每个胴体从受该操作影响的部位随机选择一个位置采集一个样本。对于清洁操作，在每次操作前获取25个样本，操作后获取25个样本。对于巴氏杀菌操作，操作前获取50个样本，操作后获取50个样本。此外，在巴氏杀菌操作后的胴体冷却过程后，从牛肉半片上获取50个样本。对每个样本的需氧菌总数、大肠菌群和大肠杆菌进行计数。清洁操作通常使处理区域上细菌的对数平均数量减少≤0.5，并且对该过程中出现的胴体的整体微生物状况没有明显影响。巴氏杀菌操作使胴体上需氧菌总数的对数平均数量减少约1，大肠菌群和大肠杆菌的对数平均数量减少>2。冷却过程对总菌数没有影响，但进一步降低了大肠菌群和大肠杆菌的对数平均数量，明显减少约1，使得牛肉半片上未检测到大肠杆菌。
