Gill C O, McGinnis J C, Bryant J
Agriculture and Agri-Food Canada, Research Centre, Lacombe, Alberta, Canada.
Int J Food Microbiol. 1998 Jul 21;42(3):175-84. doi: 10.1016/s0168-1605(98)00074-9.
The microbiological effects on the product of the series of operations for skinning the hindquarters of beef carcasses at three packing plants were assessed. Samples were obtained at each plant from randomly selected carcasses, by swabbing specified sites related to opening cuts, rump skinning or flank skinning operations, randomly selected sites along the lines of the opening cuts, or randomly selected sites on the skinned hindquarters of carcasses. A set of 25 samples of each type was collected at each plant, with the collection of a single sample from each selected carcass. Aerobic counts, coliforms and Escherichia coli were enumerated in each sample, and a log mean value was estimated for each set of 25 counts on the assumption of a log normal distribution of the counts. The data indicated that the hindquarters skinning operations at plant A were hygienically inferior to those at the other two plants, with mean numbers of coliforms and E. coli being about two orders of magnitude greater, and aerobic counts being an order of magnitude greater on the skinned hindquarters of carcasses from plant A than on those from plants B or C. The data further indicated that the operation for cutting open the skin at plant C was hygienically superior to the equivalent operation at plant B, but that the operations for skinning the rump and flank at plant B were hygienically superior to the equivalent operations at plant C. The findings suggest that objective assessment of the microbiological effects on carcasses of beef carcass dressing processes will be required to ensure that Hazard Analysis: Critical Control Point and Quality Management Systems are operated to control the microbiological condition of carcasses.
评估了三家肉类加工厂对牛胴体后躯去皮一系列操作对产品的微生物学影响。在每家工厂，从随机挑选的胴体上取样，通过擦拭与开膛切口、臀部去皮或侧腹去皮操作相关的特定部位、沿开膛切口线随机选择的部位或胴体去皮后躯上随机选择的部位。每家工厂每种类型收集25个样本，每个挑选的胴体只采集一个样本。对每个样本进行需氧菌计数、大肠菌群和大肠杆菌计数，并假设计数呈对数正态分布，对每组25个计数估计对数平均值。数据表明，A厂的后躯去皮操作在卫生方面不如其他两家工厂，A厂胴体去皮后躯上的大肠菌群和大肠杆菌平均数大约高两个数量级，需氧菌计数高一个数量级，而B厂和C厂的则较低。数据还表明，C厂的开皮操作在卫生方面优于B厂的同等操作，但B厂的臀部和侧腹去皮操作在卫生方面优于C厂的同等操作。研究结果表明，需要对牛肉胴体加工过程对胴体的微生物学影响进行客观评估，以确保实施危害分析关键控制点和质量管理体系来控制胴体的微生物状况。
