Jericho K W, O'Laney G, Kozub G C
Health Canada, Health Protection Branch, Animal Diseases Research Institute, Lethbridge, Alberta, Canada.
J Food Prot. 1998 Oct;61(10):1347-51. doi: 10.4315/0362-028x-61.10.1347.
To enhance food safety and keeping quality, beef carcasses are cooled immediately after leaving the slaughter floor. Within hazard analysis and critical control point (HACCP) systems, this cooling process needs to be monitored by the industry and verified by regulatory agencies. This study assessed the usefulness of the temperature-function integration technique (TFIT) for the verification of the hygienic adequacy of two cooling processes for beef carcasses at one abattoir. The cooling process passes carcasses through a spray cooler for at least 17 h and a holding cooler for at least 7 h. The TFIT is faster and cheaper than culture methods. For spray cooler 1, the Escherichia coli generations predicted by TFIT for carcass surfaces (pelvic and shank sites) were compared to estimated E. coli counts from 120 surface excision samples (rump, brisket, and sacrum; 5 by 5 by 0.2 cm) before and after cooling. Counts of aerobic bacteria, coliforms, and E. coli were decreased after spray cooler 1 (P < or = 0.001). The number of E. coli generations (with lag) at the pelvic site calculated by TFIT averaged 0.85 +/- 0.19 and 0.15 +/- 0.04 after emerging from spray coolers 1 and 2, respectively. The TFIT (with lag) was considered convenient and appropriate for the inspection service to verify HACCP systems for carcass cooling processes.
为提高食品安全和保持品质，牛胴体在离开屠宰场后立即进行冷却。在危害分析与关键控制点（HACCP）体系中，该冷却过程需由行业进行监控，并由监管机构进行验证。本研究评估了温度函数积分技术（TFIT）在验证某屠宰场两种牛胴体冷却工艺卫生适宜性方面的实用性。冷却过程使胴体通过喷淋冷却器至少17小时，再通过暂存冷却器至少7小时。TFIT比培养方法更快且更便宜。对于喷淋冷却器1，将TFIT预测的胴体表面（骨盆和小腿部位）大肠杆菌代次与冷却前后120个表面切除样本（臀肉、胸肉和荐骨；5×5×0.2厘米）的估计大肠杆菌数量进行比较。经过喷淋冷却器1后，需氧菌、大肠菌群和大肠杆菌数量均减少（P≤0.001）。从喷淋冷却器1和2出来后，TFIT计算得出的骨盆部位大肠杆菌代次（含滞后期）平均分别为0.85±0.19和0.15±0.04。TFIT（含滞后期）被认为便于且适用于检验服务，以验证胴体冷却过程的HACCP体系。
