Lillard H S
United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30613.
J Food Prot. 1990 Mar;53(3):202-204. doi: 10.4315/0362-028X-53.3.202.
Levels of aerobic bacteria, Enterobacteriaceae , and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: () pre-scald (at bleed line); () post-scald; () post-pick () post-evisceration; () pre-chill (after the final washer); and, () post-chill. The level of aerobic bacteria and Enterobacteriaceae on broiler carcasses was reduced significantly by commercial processing procedures, but cross-contamination still occurred. There was no increase in Salmonella incidence on carcasses from the five sampling points starting with the kill line through the final washer. There was a significant increase in Salmonella incidence on carcasses exiting the immersion chiller, indicating that this may be the point of most significant cross-contamination in broiler processing plants.
在一家商业加工厂的六个采样点测定了需氧菌、肠杆菌科细菌的水平以及沙门氏菌的发生率：（）烫毛前（放血线处）；（）烫毛后；（）脱毛后；（）去内脏后；（）预冷前（最后一道清洗机之后）；以及（）预冷后。商业加工流程显著降低了肉鸡胴体上需氧菌和肠杆菌科细菌的水平，但交叉污染仍有发生。从放血线到最后一道清洗机的五个采样点的胴体上，沙门氏菌的发生率没有增加。浸水冷却是肉鸡加工厂中最可能发生交叉污染的环节，因为浸水冷却是胴体上沙门氏菌发生率显著增加。
