与屠宰生产线的卫生操作和设施相关的屠体微生物污染
Microbiological contamination of carcasses related to hygiene practice and facilities on slaughtering lines.
作者信息
Rahkio M, Korkeala H
机构信息
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Helsinki University, Finland.
出版信息
Acta Vet Scand. 1996;37(3):219-28. doi: 10.1186/BF03548089.
The purpose of the study was to investigate the association between the hygienic practice of slaughterhouse workers and the microbiological contamination level of carcasses. In 5 Finnish slaughterhouses the workers' hygienic practice was observed and the carcasses were sampled by the swabbing method. The overall means (log10 cfu cm-2) of the aerobic plate count in pork and beef carcasses were 3.23 and 2.65, respectively. Hygienic practice was found to be associated with the carcass contamination level, especially the disinfection frequency. In those slaughterhouses, where the disinfection frequency was low, the contamination level of carcasses was high. Designing slaughtering lines so as to make hygienic working possible is evidently very important. However, the enforcement of hygienic practice, such as the regular disinfection of working tools, is also important in reducing the microbiological contamination of carcasses.
本研究的目的是调查屠宰场工人的卫生习惯与屠体微生物污染水平之间的关联。在芬兰的5家屠宰场，观察了工人的卫生习惯，并采用擦拭法对屠体进行采样。猪肉和牛肉屠体的需氧平板计数总体均值（log10 cfu cm-2）分别为3.23和2.65。发现卫生习惯与屠体污染水平有关，尤其是消毒频率。在那些消毒频率较低的屠宰场，屠体的污染水平较高。设计屠宰生产线以使卫生作业成为可能显然非常重要。然而，执行卫生习惯，如定期对工作工具进行消毒，对于减少屠体的微生物污染也很重要。
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