不同屠宰工艺(剥皮和烫毛)对猪胴体表面微生物的多样性影响及关键点的控制研究

应用变性梯度凝胶电泳(Denaturinggradientgelelectrophoresis(DGGE))和经典微生物培养相结合的方法研究了剥皮和烫毛工艺中猪胴体表面污染的微生物数量和细菌多样性的变化以及3.5%乳酸处理后细菌总数和大肠菌群的变化。结果显示:不同猪胴体屠宰工艺中的微生物种类并不完全一致,微生物的污染多是由于前期的屠宰工艺引入;与剥皮工艺相比,烫毛后污染的微生物种类多,初始污染程度也较为严重;乳酸处理显著降低了剥皮工艺中的细菌总数,使出库猪胴体表面细菌总数降低到2.95logCFU/cm2,完全达到HACCP微生物的控制要求,但是没有降低烫毛工艺出库时的细菌总数,因此对不同的屠宰工艺应采取不同的关键点控制措施。

Effects of Different Slaughtering Processes (Skinning and Scalding) on Microbial Diversity of Pork Carcasses Surface and Control of Critical Points

The aerobic plate count(APC) and the diversity of microbial communities on pork carcasses surface of skinning and scalding processes were studied by using denaturing gradient gel electrophoresis and traditional culture-dependent and the changes of APC and coliform (Coli) after lactic acid sprayed were investigated in this paper. The result showed that the microbial species of scalded process after scalding are more than skinning process after being skinned and the level of original contaminated is higher too. The microbial contamination of carcasses surface was mostly due to the initial stages of slaughter. In addition, after spraying 3.5% lactic acid, the APC and Coli of skinning process was significantly decreased to 2.95logCFU/cm2, but it has no effect on scalding process at the end of the slaughter line, therefore different slaughter process should have different control points and HACCP system.