Carr M A, Thompson L D, Miller M F, Ramsey C B, Kaster C S
Department of Animal Science and Food Technology, Texas Tech University, Lubbock 79409-2162, USA.
J Food Prot. 1998 Apr;61(4):487-9. doi: 10.4315/0362-028x-61.4.487.
The effects of chilling (normal chill or freeze chill) and trimming (hot fat trim or no fat trim) on the microbial populations of pork carcases were evaluated. In a two-part study, composited ham, loin, belly, and shoulder samples from 30 park carcasses had similar aerobic plate counts, averaging 5.5 log10 CFU/cm2. The nofat trim, normal chill procedure typically used in the industry, however, produced higher coliform and Staphylococcus spp. counts (P < 0.05). The hot fat trim, freeze chill treatment had the lowest lactic acid bacteria counts. Only 1 sample in 60 tested positive for Salmonella spp. Vacuum-packaged hams and loins stored at 4 degrees C for 14 days had similar (P > 0.05) aerobic plate counts, lactic acid bacteria and Staphylococcus spp. counts regardless of trim, chill, or the location of treatment, averaging 5.7, 6.3 and 1.4 log10 CFU/cm2, respectively. Hams had higher counts than loins all three days; however, only the difference on day 2 was significant. The desire to reduce microbial populations on pork carcasses as a food-safety issue and the coming implementation of hazard analysis critical control points (HACCP) programs warrants the use of trimming and chilling methods as critical control points or good manufacturing practices and standard operating procedures in the pork slaughter, processing, and packaging industry.
评估了冷藏（普通冷藏或冻藏）和修整（热去脂或不去脂）对猪胴体微生物菌群的影响。在一项分为两部分的研究中，从30头猪胴体采集的混合火腿、里脊肉、腹部和肩部样本的需氧平板计数相似，平均为5.5 log10 CFU/cm²。然而，行业中通常使用的不去脂、普通冷藏程序会产生更高的大肠菌群和葡萄球菌属计数（P < 0.05）。热去脂、冻藏处理的乳酸菌计数最低。60个样本中只有1个沙门氏菌属检测呈阳性。4℃下真空包装的火腿和里脊肉储存14天，无论修整、冷藏或处理部位如何，其需氧平板计数、乳酸菌和葡萄球菌属计数相似（P > 0.05），平均分别为5.7、6.3和1.4 log10 CFU/cm²。火腿在所有三天的计数都高于里脊肉；然而，只有第2天的差异显著。作为食品安全问题，减少猪胴体微生物菌群的需求以及即将实施的危害分析关键控制点（HACCP）计划，使得修整和冷藏方法有必要作为猪肉屠宰、加工和包装行业的关键控制点或良好生产规范及标准操作程序来使用。
