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The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2016.欧盟2016年人畜共患病、人畜共患病原体及食源性疾病暴发的趋势与来源总结报告
EFSA J. 2017 Dec 12;15(12):e05077. doi: 10.2903/j.efsa.2017.5077. eCollection 2017 Dec.
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Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef.蒸汽巴氏杀菌法与其他降低新鲜屠宰牛肉表面病原体方法的比较
J Food Prot. 1997 May;60(5):476-484. doi: 10.4315/0362-028X-60.5.476.
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Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua , and Clostridium sporogenes .乙酸、乳酸和磷酸三钠对接种了大肠杆菌O157:H7、无害李斯特菌和产芽孢梭菌的冷藏牛肉胴体表面组织微生物区系的影响。
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Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.蒸汽真空吸尘作为一种宰前干预措施对牛肉胴体进行去污处理。
J Food Prot. 1997 Feb;60(2):107-113. doi: 10.4315/0362-028X-60.2.107.
5
Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer.利用蒸汽、热水喷淋冲洗和蒸汽真空消毒器对牛肉和羊肉胴体进行微生物去污处理
J Food Prot. 1996 Feb;59(2):127-135. doi: 10.4315/0362-028X-59.2.127.
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Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lamb.宰后及加工过程中实施的蒸汽真空巴氏消毒对羊只微生物的影响。
Meat Sci. 2015 Jan;99:32-7. doi: 10.1016/j.meatsci.2014.08.007. Epub 2014 Aug 24.
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Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry.减少美国牛肉行业病原体污染的收获前和收获后干预措施。
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Post-harvest interventions to reduce/eliminate pathogens in beef.收获后减少/消除牛肉中病原体的干预措施。
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9
Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant.在一家牛肉加工厂的日常运营中，通过真空热水清洗和蒸汽巴氏杀菌对胴体进行去污处理。
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10
Decontamination technologies for meat products.肉类产品的去污技术。
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屠宰后实施的商用蒸汽真空处理对牛胴体去污的效果。

Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses.

作者信息

Hochreutener Mirjam, Zweifel Claudio, Corti Sabrina, Stephan Roger

机构信息

Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Zurich, Switzerland.

出版信息

Ital J Food Saf. 2017 Sep 28;6(3):6864. doi: 10.4081/ijfs.2017.6864. eCollection 2017 Aug 16.

DOI:10.4081/ijfs.2017.6864
PMID:29071245
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5641662/
Abstract

To assess the antimicrobial effect of a commercial steam-vacuuming system newly implemented after slaughtering, 105 cattle carcasses were examined for total viable counts (TVC) at four different areas. Before steam vacuuming, mean TVC of the excision samples were comparable at the perineal area and brisket (3.0-3.1 log CFU cm) or the hind leg and shoulder (2.6-2.7 log CFU cm). Steam vacuuming reduced mean TVC by 0.9, 0.7, 0.6, and 0.4 log CFU cm at the perineal area, hind leg, shoulder, and brisket, respectively. With regard to the distribution of counts, steam vacuuming increased the proportion of TVC results <3.0 log CFU cm from 74.8% (62.9-87.6% at carcass areas) to 86.7% (71.4-97.1% at carcass areas). Thus, steam vacuuming after slaughtering might be useful for the reduction of contamination in designated carcass areas, but the effect must not be overestimated and decontamination treatments always must be seen part of an integral food safety system.

摘要

为评估屠宰后新实施的商用蒸汽真空系统的抗菌效果，对105头牛的胴体在四个不同部位进行了总活菌数（TVC）检测。在蒸汽真空处理前，会阴区和胸部切除样本的平均TVC相当（3.0 - 3.1 log CFU/cm），后腿和肩部的平均TVC也相当（2.6 - 2.7 log CFU/cm）。蒸汽真空处理后，会阴区、后腿、肩部和胸部的平均TVC分别降低了0.9、0.7、0.6和0.4 log CFU/cm。关于菌数分布，蒸汽真空处理使TVC结果<3.0 log CFU/cm的比例从74.8%（胴体各部位为62.9 - 87.6%）增加到86.7%（胴体各部位为71.4 - 97.1%）。因此，屠宰后进行蒸汽真空处理可能有助于减少胴体指定部位的污染，但这种效果不应被高估，去污处理始终应被视为完整食品安全体系的一部分。