Gill C O, Jones T
Agriculture and Agri-Food Canada Research Centre, Lacombe, Alberta, Canada.
Int J Food Microbiol. 1998 Oct 20;44(1-2):43-8. doi: 10.1016/s0168-1605(98)00125-1.
Swab samples from the mouths of 40 pig carcasses all yielded Escherichia coli, at estimated log mean numbers of 2.3 per sample. Single colonies of E. coli O157:H7 were isolated from two, and single colonies of other verotoxigenic strains of E. coli from a further two of those samples. E. coli from the mouth were deposited on the surfaces of carcasses during usual, commercial carcass dressing operations for cutting open the throat and the floor of the mouth, and freeing the tongue. After those operations had been performed, E. coli were recovered from a neck site on 45 of 50 carcasses which were sampled by swabbing that site. When 50 carcasses on which those operations had been performed were pasteurized, the log mean numbers of total aerobic counts recovered from the neck site on carcasses were reduced by two as compared with the unpasteurized carcasses, and only one E. coli was recovered from those carcasses. Pasteurization bleached the small areas of cut muscle exposed during the operations on the mouth and throat, but apparently had no other effect on the appearance of the carcasses. It is suggested that pasteurization of pig carcasses after operating on and regulatory inspection of the mouth and throat may be a commercially viable approach to reducing the contamination of pork with pathogens from the mouths of carcasses.
从40头猪的口腔采集的拭子样本均检测出大肠杆菌，每个样本的估计对数平均数为2.3。从其中两个样本中分离出了大肠杆菌O157:H7的单菌落，另外两个样本中分离出了其他产志贺毒素大肠杆菌菌株的单菌落。在常规的商业屠体修整操作（切开喉咙和口腔底部以及松开舌头）过程中，口腔中的大肠杆菌会沉积在屠体表面。在进行这些操作后，通过对50头屠体的颈部进行拭子采样，在其中45头屠体的颈部检测到了大肠杆菌。对50头进行了上述操作的屠体进行巴氏杀菌后，与未杀菌的屠体相比，从屠体颈部回收的总需氧菌数的对数平均数减少了两个对数单位，并且从这些屠体中仅回收了一株大肠杆菌。巴氏杀菌使口腔和喉咙操作过程中暴露的小块切割肌肉变白，但显然对屠体外观没有其他影响。有人认为，在对口和喉咙进行操作及监管检查后对猪屠体进行巴氏杀菌，可能是一种在商业上可行的减少猪肉被屠体口腔病原体污染的方法。
