Barbani Roberto, Lalinga Giulia, Bardasi Lia, Branciari Raffaella, Miraglia Dino, Roila Rossana, Ranucci David
Local Health Authority, Veterinary Area, Bologna.
Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia-Romagna.
Ital J Food Saf. 2022 Jan 10;10(4):9959. doi: 10.4081/ijfs.2021.9959. eCollection 2021 Nov 22.
The interest in certified game meat chains highlights the need for the evaluation and the management of factors affecting carcass hygiene along the peculiar steps of the production. The effects of time and temperature before chilling were specifically evaluated on aerobic colony count and count in hunted wild boar carcasses. Thirty wild boars were considered in two process steps where the hunted animal are still not chilled: after evisceration and just before chilling. Environmental temperature, carcass temperature and the elapse time between the two-step considered were registered. Furthermore, surface microbial loads were analyzed on the inner part of the carcasses. The mean time between the two sampling steps was 6 hours with an average environmental temperature of 20.49°C. A carcass temperature 9.6°C drop was observed during this period. In this lap of time aerobic colony count and count increased of 0.68 Log CFU/cm and 1.01 Log CFU/cm respectively, with a moderate correlation with the time but not with the temperature delta. The results reveal that the temperature conditions in central Italy hunting areas were not able to quickly reduce the carcass temperature and therefore the time between carcass evisceration and chilling should not exceed 6 hours.
对经认证的野味肉链的关注凸显了在生产的特殊环节对影响胴体卫生的因素进行评估和管理的必要性。具体评估了冷藏前的时间和温度对狩猎野猪胴体的需氧菌落计数和[此处原文可能缺失部分内容]计数的影响。在两个加工步骤中对30头野猪进行了研究，这两个步骤是狩猎的动物尚未冷藏的阶段：去内脏后和即将冷藏前。记录了环境温度、胴体温度以及所考虑的两个步骤之间的时间间隔。此外，还对胴体内侧的表面微生物负荷进行了分析。两个采样步骤之间的平均时间为6小时，平均环境温度为20.49°C。在此期间观察到胴体温度下降了9.6°C。在这段时间内，需氧菌落计数和[此处原文可能缺失部分内容]计数分别增加了0.68 Log CFU/cm和1.01 Log CFU/cm，与时间呈中度相关，但与温度变化无关。结果表明，意大利中部狩猎区的温度条件无法迅速降低胴体温度，因此胴体去内脏和冷藏之间的时间不应超过6小时。
