Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland; Department of Science, Waterford Institute of Technology, Waterford, Ireland; Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
Int J Food Microbiol. 2017 Apr 4;246:64-71. doi: 10.1016/j.ijfoodmicro.2017.02.002. Epub 2017 Feb 6.
This study investigated several cleaning and disinfection protocols for their ability to eliminate Salmonella and to reduce levels of Enterobacteriaceae, within the lairage pens of a commercial pig abattoir. Eight protocols were evaluated in each of 12 lairage pens at the end of the slaughtering day on 3 occasions (36 pens/protocol): (P1) high-pressure cold water wash (herein referred to as high-pressure wash); (P2) high-pressure wash followed by a quaternary ammonium compound (QAC)-based disinfectant without rinsing; (P3) high-pressure wash followed by a chlorocresol-based disinfectant without rinsing; (P4) high-pressure wash followed by a sodium hydroxide/sodium hypochlorite detergent with rinsing; (P5) P4 followed by P2; (P6) P4 followed by P3; (P7) P5 with drying for 24-48h; and (P8) P6 with drying for 24-48h. Two floor swabs and one wall swab were taken from each lairage pen before and after each protocol was applied, and examined for the presence of Salmonella and enumeration of Enterobacteriaceae. High-pressure washing alone (P1) did not reduce the prevalence of Salmonella in the lairage pens. When high-pressure washing, the probability of detecting Salmonella following application of the chlorocresol-based disinfectant (P3) was lower than with the QAC-based disinfectant, P2 (14.2% versus 34.0%, respectively; p<0.05). The probability of detecting Salmonella after the combined use of detergent and the chlorocresol-based disinfectant (P6) was also lower than application of detergent followed by the QAC-based disinfectant, P5 (2.2% versus 17.1%, respectively; p<0.05). Drying of pens (P7 and P8) greatly reduced the probability of detecting Salmonella. Only 3.8% of swabs were Salmonella-positive 48h after cleaning with detergent and the QAC-based disinfectant (P7); while an eradication of Salmonella was achieved 24h after cleaning with detergent and the chlorocresol-based disinfectant, P8. A reduction in Enterobacteriaceae counts to below the limit of detection (LOD; 10CFU/cm) was achieved following cleaning with detergent and disinfection with the chlorocresol-based disinfectant, regardless of drying (p<0.05), whereas, applying detergent and the QAC-based disinfectant (P7) did not reduce Enterobacteriaceae counts to below the LOD. Therefore ensuring that lairage pens are allowed to dry after intensive cleaning with detergent and a chlorocresol-based disinfectant is recommended as the most effective hygiene routine to eliminate Salmonella and reduce Enterobacteriaceae counts.
本研究调查了几种清洁和消毒方案，以评估它们在商业屠宰场的畜栏内消除沙门氏菌和降低肠杆菌科水平的能力。在屠宰日结束时，每个畜栏进行 3 次评估（每个方案 36 个畜栏）：（P1）高压冷水冲洗（以下简称高压冲洗）；（P2）高压冲洗后不冲洗使用季铵化合物（QAC）基消毒剂；（P3）高压冲洗后不冲洗使用氯甲酚基消毒剂；（P4）高压冲洗后使用含氢氧化钠/次氯酸钠的清洁剂冲洗；（P5）P4 后进行 P2；（P6）P4 后进行 P3；（P7）P5 干燥 24-48 小时；和（P8）P6 干燥 24-48 小时。每个畜栏在应用每个方案前后都从地板上采集 2 个拭子和墙壁上采集 1 个拭子，检查沙门氏菌的存在和肠杆菌科的计数。单独的高压冲洗（P1）并不能降低畜栏中沙门氏菌的流行率。在应用氯甲酚基消毒剂后（P3）检测到沙门氏菌的概率低于 QAC 基消毒剂（P2），分别为 14.2%和 34.0%（p<0.05）。联合使用清洁剂和氯甲酚基消毒剂（P6）后检测到沙门氏菌的概率也低于使用清洁剂后再使用 QAC 基消毒剂（P5），分别为 2.2%和 17.1%（p<0.05）。畜栏干燥（P7 和 P8）大大降低了检测到沙门氏菌的概率。仅在用清洁剂和 QAC 基消毒剂清洁后 48 小时，3.8%的拭子为沙门氏菌阳性（P7）；而在用清洁剂和氯甲酚基消毒剂清洁后 24 小时内，沙门氏菌被彻底清除（P8）。在用清洁剂和氯甲酚基消毒剂清洁后，无论是否干燥（p<0.05），肠杆菌科计数均降至检测限（LOD；10CFU/cm）以下，而用清洁剂和 QAC 基消毒剂（P7）清洁后，肠杆菌科计数并未降至 LOD 以下。因此，建议在使用清洁剂和氯甲酚基消毒剂进行彻底清洁后，让畜栏干燥，这是消除沙门氏菌和降低肠杆菌科计数最有效的卫生程序。
