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时间:2017-12-30
《冷鲜肉生产过程中微生物污染分析及控制对策》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、2015年第2期?肉品安全与检测?总第406期MEATINDUSTRY冷鲜肉生产过程中微生物污染分析及控制对策*靳玉龙王涛张强刘变芳张建新西北农林科技大学食品科学与工程学院陕西杨凌712100摘要冷鲜肉由于营养丰富且水分活度高,在生产加工过程中极易受微生物的污染而腐败变质。检测分析生猪屠宰和生产分割线上肉样的微生物污染状况,并对其污染的控制提出了应对措施。试验采集冷鲜肉加工环节中的不同肉品样本和器具样本,按照国家标准方法对其中细菌总数和大肠菌群指标进行检测。研究结果揭示生产3线上不同分割肉品微生物卫生指标的菌落总数和大肠菌群均没有超过国家标准限量,菌落总数平均为10cfu/g,2334大肠
2、菌群值在10~10MPN/100g之间。猪内脏肉样包括猪肺、猪心和猪肝,菌落总数在10~10cfu/g之间,大肠2菌群值为10MPN/100g,均明显低于分割肉品的污染量。烫毛后的淋洗过程是清除胴体表面附着微生物的一个关键环节,通过淋洗环节猪胴体表面菌落总数和大肠菌群分别减少了17.4%和41.5%。生产器具中污染状况最为32严重是案板,其菌落总数平均为1.5×10cfu/cm,其次是传送带,最后是刀具。不同生产批次肉品由于工序、器具和人员等不稳定因素,微生物污染状况差异较大。关键词冷鲜肉微生物污染控制对策Microbialcontaminationanalysisandcontrolco
3、untermeasureinproductionofcoldfreshmeatAbstractColdfreshmeatisextremelysusceptibletomicrobialcontaminationandspoilageintheproductionprocessbecauseofitsrichnutritionandhighwateractivity.Themicrobialcontaminationofmeatfromthepigslaughteringandfragmentationproductionlinewasexamined.Andthecountermeasu
4、reswereputforward.Meatsamplesandinstrumentssamplesfromdifferentprocessinglinkswerecollected.Thetotalnumberofbacteriaandcoliformweredetectedbythenationalstandardmethod.Theresultsshowedthatmicrobiologicalhygieneindicatorsincludingthetotalnumberofbacteriaandcoliformofthemeatfromdifferentprocessinglin
5、kshadnotexceededthenationalstandardlimits.Thetotalnumberof323bacteriawas10cfu/ginaverage.Thecoliformgroupvaluewasbetween10-10MPN/100g.Forthe34pigvisceralmeatincludinglung,heartandliver,thetotalnumberofbacteriawasbetween10-10cfu/2g.Thecoliformgroupvaluewas10MPN/100g.Theseweresignificantlylowerthant
6、hepollutionamountofsegmentationmeat.Theleachingprocessafterscaldingwasakeylinkforremovingthemicroorganismsattachedtocarcasssurface.Throughthisstepthecolonycountandcoliformofpigcarcasssurfacewerereducedby17.4%and41.5%respectively.Fortheproductionequipments,thewoodchoppingboard32waspollutedmostserio
7、usly.Thetotalnumberofcolonieswas1.5×10cfu/cminaverage.Thecon⁃veyorbeltwasfollowed.Thelastonewasthebittool.Themicrobialcontaminationhadverybigdiffer⁃encebecauseoftheinstabilityofprocess,apparatusandpersonnelofdiff
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