Bijker P G, Koolmees P A
Vakgroep Voedingsmiddelen van Dierlijke Oorsprong, Faculteit Diergeneeskunde, Utrecht.
Tijdschr Diergeneeskd. 1988 May 1;113(9):475-83.
Pigs's head meat is mainly obtained in specialised deboning plants and provides raw materials for the manufacture of meat products and snacks. Few data on hygiene in processing and production of pig's heads or on the bacteriological quality and tissue composition of pig's head meat have so far been published. The object of the present investigation was to supplement these data and to examine the extent to which this quality could be improved by Good Manufacturing Practices (GMP's). A total number of 11 slaughter-houses and 14 deboning plants were studied. Hygiene was assessed by two investigators on the basis of a check list. Temperatures of rooms, heads and head meat were measured. Twenty-one samples (7 x 3) were taken in each of nine deboning plants for bacteriological and histological examination. The investigations carried out in slaughter-houses showed that pig's heads were only washed in five out of eleven slaughter-houses. Cleansing and disinfection of the apparatus used in splitting the carcasses were omitted or merely carried out incidentally during slaughter. Assessment of hygiene in the deboning plants ranged from adequate to satisfactory in 13 out of 14 plants. The average aerobic colony count in Log N g-1 of pig's head meat was 6.7 +/- 0.7; this was 4.4 +/- 0.9 for counts of colony-forming units (CFU) of Enterobacteriaceae. Tonsils, mucous membranes, bone, hair and dirt were found to be present in 8, 13, 21, 39 and 9 per cent of the samples respectively. As a result of the manual cleavage of heads, relatively large bone particles (greater than 8 mm) were detected in the head meat. It is concluded that an improvement of the hygienic quality of pig's head meat can mainly be achieved by taking more care in obtaining pig's heads.
猪头肉主要取自专门的去骨加工厂，为肉制品和零食的生产提供原材料。迄今为止，关于猪头加工和生产过程中的卫生情况，以及猪头肉的细菌学质量和组织成分的数据鲜有发表。本研究的目的是补充这些数据，并研究通过良好生产规范（GMP）能在多大程度上提高这种质量。总共对11家屠宰场和14家去骨加工厂进行了研究。两名调查人员根据检查表对卫生情况进行评估。测量了房间、猪头和猪头肉的温度。在9家去骨加工厂中，每家抽取21个样本（7×3）进行细菌学和组织学检查。在屠宰场进行的调查显示，11家屠宰场中只有5家对猪头进行了清洗。分割胴体所用设备的清洁和消毒被省略，或者仅在屠宰过程中偶尔进行。14家去骨加工厂中，有13家的卫生评估结果为合格至良好。猪头肉的平均需氧菌落数为Log N g-1 6.7±0.7；肠杆菌科菌落形成单位（CFU）计数为4.4±0.9。在样本中，扁桃体、黏膜、骨头、毛发和污垢的出现率分别为8%、13%、21%、39%和9%。由于手工切割猪头，在猪头肉中检测到相对较大的骨颗粒（大于8毫米）。结论是，要提高猪头肉的卫生质量，主要可以通过在获取猪头时更加小心谨慎来实现。
