Bijker P G, Fransen T, Scholten J I
Tijdschr Diergeneeskd. 1980 Jun 15;105(12):475-83.
The bacterial contamination of porcine oesophagi immediately after collection (100 samples) and of frozen just before preparation (40 samples) was assessed. The fresh oesophagi were found to show a rather high degree of contamination: aerobic count approximately 10(6)-10(7) and Enterobacteriaceae approximately 10(3)-10(4)/g. The frozen oesophagi showed even higher counts: total aerobic counts approximately 10(7)-10(8) and Enterobacteriaceae approximately 10(4)-10(5)/g. Hygiene during the collection of porcine oesophagi was visually assessed in six abbratoirs and found to be satisfactory in two, mediocre in three and poor in one. The effects of processing the oesophagus by cleaning and removing the mucous membrane on bacterial counts, pH, colour and odour were assessed before and during storage at 4 degrees C. and 20 degrees C. Both cleaning and removal of the mucous membrane caused up to a tenfold reduction of bacterial counts. After seven days' storage at 4 degrees C., the bacterial counts of the processed oesophagi were significantly lower than those of the non-processed oesophagi (p less than 0.01). The processed oesophagi stored at 4 degrees C. were four days' storage.
对刚采集后（100个样本）和准备前冷冻的猪食管（40个样本）的细菌污染情况进行了评估。发现新鲜食管的污染程度相当高：需氧菌数约为10(6)-10(7)，肠杆菌科细菌约为10(3)-10(4)/克。冷冻食管的菌数甚至更高：总需氧菌数约为10(7)-10(8)，肠杆菌科细菌约为10(4)-10(5)/克。在六个屠宰场对猪食管采集过程中的卫生情况进行了目测评估，发现两个屠宰场情况令人满意，三个中等，一个较差。在4℃和20℃储存前及储存期间，评估了通过清洁和去除黏膜来处理食管对细菌计数、pH值、颜色和气味的影响。清洁和去除黏膜均使细菌计数最多降低十倍。在4℃储存七天后，处理过的食管的细菌计数显著低于未处理的食管（p<0.01）。在4℃储存的处理过的食管可储存四天。
