摘要
对冷却猪肉在分割过程中的主要接触物、分割肉本身的微生物污染和增殖情况进行研究。结果表明:分割过程中分割线上主要接触物的微生物数量随生产时间的延长而增加,传送带的微生物数量1h内达到1.89～2.48 lg(CFU/cm2),4h达到2.63～3.18lg(CFU/cm2);工人手、刀具、电锯和案板0.5h内微生物数量达到1.42～2.36 lg(CFU/cm2),2h达到1.84～3.08lg(CFU/cm2);初始冷却猪肉的微生物主要集中在胴体表层,在分割和精修过程中,冷却猪肉与污染物的接触,造成二次污染,不同部位分割冷却猪肉的微生物数量也不同,表面微生物数量在2.56～3.68 lg(CFU/cm2)之间,肉中微生物数量在3.18～3.97 lg(CFU/g)之间。
This study mainly focused on the microorganism contamination and proliferation of chilled pork itself and its major touching objects during segmentation with the purpose of providing references for microorganism contamination control in the meat industry.All pork samples and environmental samples used were collected from a certain slaughter factory.The results showed that the numbers of viable bacteria on the major touching objects and on the segmentation line revealed a tendency to ascend with the prolongation of operation time.The number of viable bacteria on conveyor reached 1.89-2.48 lg（CFU/cm2） at 1 h and 2.63-3.18 lg（CFU/cm2） at 4 h,and those on operators hands,cutting tools,electric saws and chopping boards reached 1.42-2.36 lg（CFU/cm2） at 0.5 h and 1.84-3.08 lg（CFU/cm2） at 2 h.Bacteria were mostly found on the surface of unsegmented chilled pork.During the segmentation and refinement,chilled pork came into contacted with pollutants,causing secondary contamination so that different segmented parts of chilled pork had different total viable counts;the numbers of viable bacteria on the surface and inside pork were 2.56-3.68 lg（CFU/cm2） and 3.18-3.97 lg（CFU/g）,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第7期87-91,共5页
Food Science
基金
国家公益性行业(农业)科研专项经费项目(200903012)
河南省基础与前沿技术研究计划项目(082300430050)
关键词
冷却猪肉
分割
微生物
污染
chilled pork
segmentation
microorganism
contamination
