Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan.
Food Microbiol. 2023 Jun;112:104245. doi: 10.1016/j.fm.2023.104245. Epub 2023 Feb 23.
In this study, we aimed to investigate how microbial contamination progresses on the carcass surface during the slaughter process. Cattle carcasses were tracked during a series of slaughter processes (five steps), and carcass surfaces (four parts) and equipment (nine types) were swabbed to investigate the bacterial contamination. Results showed that the outer surface (near the rear region of the flank [Top round] and [Top sirloin butt]) had significantly higher total viable counts (TVCs) than inner surface (p < 0.01) and that TVCs gradually decreased along the process. Enterobacteriaceae (EB) counts were high on the splitting saw and in top round region, and EB was detected on the inner surface of the carcasses. Furthermore, in some carcasses, Yersinia spp., Serratia spp., and Clostridium spp. present on top round and top sirloin butt immediately after skinning and remained on the carcass surface after the final process. These bacterial groups are detrimental to beef quality as they can grow in the package during cold distribution. Our results show that the skinning process is the most prone to microbial contamination, including psychrotolerant microorganisms. Moreover, this study provides information for understanding the dynamics of microbial contamination in the cattle slaughter process.
在这项研究中，我们旨在研究在屠宰过程中胴体表面的微生物污染是如何进展的。在一系列屠宰过程（五个步骤）中跟踪牛胴体，擦拭胴体表面（四个部位）和设备（九种类型），以调查细菌污染情况。结果表明，外表面（靠近肋部的后区域[牛臀肉]和[牛里脊后段]）的总活菌数（TVC）明显高于内表面（p<0.01），并且 TVC 沿过程逐渐降低。肠杆菌科（EB）的计数在分割锯和牛臀肉区域很高，并且在胴体的内表面检测到 EB。此外，在一些胴体中，在剥皮后立即存在于牛臀肉和牛里脊后段的耶尔森氏菌属、沙雷氏菌属和梭菌属，并且在最终过程后仍然存在于胴体表面。这些细菌群体会损害牛肉的质量，因为它们可以在冷藏配送过程中在包装中生长。我们的结果表明，剥皮过程最容易受到微生物污染，包括耐冷微生物。此外，本研究为了解牛屠宰过程中微生物污染的动态提供了信息。
