Jiménez Reagan L, Brashears Mindy M, Bueno López Rossy, Vargas David A, Sanchez-Plata Marcos X
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Foods. 2023 Oct 17;12(20):3802. doi: 10.3390/foods12203802.
Bio-mapping studies conducted in pork harvest and fabrication facilities have indicated that is prevalent and mitigations are needed to reduce the pathogen in trim and ground products. can be isolated from the lymph nodes and can cause contamination in comminuted pork products. The objective of this study was to determine if physically removing topical and internal lymph nodes in pork products prior to grinding would result in the mitigation of and a reduction in indicators in the final ground/comminuted products. In total, three treatment groups were assigned in a commercial pork processing facility as follows: (1) untreated control, (2) topical (surface) glands removed before grinding, and (3) topical, jowl, and internal lymph nodes and glands removed before grinding. Indicator microorganisms were determined using the BioMérieux TEMPO system and the quantification of was performed using the BAX System Real-Time SalQuant methodology. The removal of lymph nodes located on the topical and internal surfaces and in the jowl significantly ( < 0.05) reduced the presence of and also reduced the presence of indicator organisms according to this study. Briefly, 2.5-Log CFU/sample of was initially observed in the trim samples, and the ground samples contained 3.8-Log CFU/sample of . The total numbers were reduced to less than 1-Log CFU/sample in both trim and ground products. This study indicates a need for lymph node mitigation strategies beginning prior to harvest, in order to prevent contamination in further-processed pork products.
在猪肉屠宰和加工设施中进行的生物图谱研究表明，[病原体名称]普遍存在，需要采取缓解措施以减少修整肉和碎肉产品中的病原体。[病原体名称]可从淋巴结中分离出来，并可导致碎猪肉产品受到污染。本研究的目的是确定在研磨猪肉产品之前物理去除表面和内部淋巴结是否会减轻[病原体名称]的污染，并降低最终碎肉/粉碎产品中的指标。在一家商业猪肉加工设施中，总共分配了三个处理组，如下所示：(1)未处理的对照组，(2)研磨前去除表面（表层）腺体，(3)研磨前去除表面、颊部以及内部淋巴结和腺体。使用生物梅里埃TEMPO系统测定指示微生物，并使用BAX系统实时沙门氏菌定量方法对[病原体名称]进行定量。根据本研究，去除位于表面和内部以及颊部的淋巴结显著（P<0.05）降低了[病原体名称]的存在，也减少了指示生物的存在。简而言之，最初在修整肉样品中观察到2.5个对数CFU/样品的[病原体名称]，碎肉样品中含有3.8个对数CFU/样品的[病原体名称]。在修整肉和碎肉产品中，总数均降至低于1个对数CFU/样品。本研究表明，需要在屠宰前就开始采取淋巴结缓解策略，以防止进一步加工的猪肉产品受到污染。
