Viator Catherine L, Cates Sheryl C, Karns Shawn A, Muth Mary K
RTI International, 3040 East Cornwallis Road, Research Triangle Park, North Carolina 27709, USA.
J Food Prot. 2017 Aug;80(8):1384-1392. doi: 10.4315/0362-028X.JFP-16-378.
Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time. The use of some food safety practices has increased over the 10-yr time period, whereas others remained the same or decreased. For example, the use of chemical sanitizers or hot water for food contact surfaces and tools increased from 51 to 93%. As another example, microbiological testing of raw meat after fabrication, in addition to that required by regulation, increased from 50 to 72%. However, the use of organic acid rinse on carcasses in the slaughter area remained the same, at 66% of establishments. Written policies and procedures to control the use of hazardous chemicals decreased from 75 to 65% of establishments. The survey findings can be used to characterize food safety practices and technologies in the meat slaughter and processing industry and identify areas for improvement.
肉类屠宰企业采用多管齐下的方法来确保牛肉和猪肉产品可供人类安全食用。为了确定最常用的方法，我们于2015年对联邦检查的肉类屠宰和加工企业进行了一项全国性调查（共376份完整调查问卷，回复率为66%）。我们使用类似的问卷和类似的数据收集方法，将结果与2005年进行的一项调查结果进行了比较，尽管调查对象可能不同，从而得以评估食品安全实践随时间的变化趋势。在这10年期间，一些食品安全措施的使用有所增加，而其他措施则保持不变或有所减少。例如，用于食品接触表面和工具的化学消毒剂或热水的使用从51%增加到了93%。再比如，除规定要求的检测外，对分割后生肉进行的微生物检测从50%增加到了72%。然而，屠宰区胴体上使用有机酸冲洗的企业比例保持不变，为66%。控制危险化学品使用的书面政策和程序在企业中的比例从75%降至65%。调查结果可用于描述肉类屠宰和加工业的食品安全实践和技术，并确定需要改进的领域。
