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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Evaluation of the impact of the refrigerated transport of pig carcasses loaded above 7°C on their microbial quality and safety
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Evaluation of the impact of the refrigerated transport of pig carcasses loaded above 7°C on their microbial quality and safety

机译：评估冷藏运输高于7°C的猪尸体对其微生物质量和安全性的影响

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According to the European Regulation (EC) No 853/2004, carcasses must be chilled in the slaughterhouse along a continuous decreasing chilling curve, to ensure a maximal core temperature of 7 °C before transport. However, higher temperatures can be authorized by national competent authorities, and the French Ministry of Agriculture has already allowed 2 hours duration transports for pig carcasses loaded at a maximum core temperature of 12°C. The aim of this study was to further investigate alternative core temperatures and transport durations while guarantying an acceptable microbiological quality of the transported pig carcasses.Data on the core and surface temperature evolution during cooling and transportation were collected in 5 French slaughterhouses from 183 different carcasses, standardized in terms of weight and lean meat percentage. A total of 908 temperature kinetics was generated and predictive microbiology models were used to simulate the growth of E. coli, Pseudomonas, Salmonella and Listeria monocytogenes on the carcasses. These simulations based on the surface temperature took also into account the variability related to the pH and water activity of the carcasses as well as the strain variability related to the microbial behavior.The results of the 80 0000 simulations showed that the increases in the microbial population caused by the transport of carcasses experimentally loaded at a core temperature above 12°C remained lower than the microbial variability of pig carcass contamination measured in France after slaughter. Complementary investigations are conducted to identify acceptable maximal temperature at loading and maximal transport duration for pig carcasses.
机译：根据欧洲法规（EC）853/2004 ，,体必须在屠宰场中沿连续下降的冷却曲线进行冷却，以确保运输前最高核心温度为7°C。但是，国家主管部门可以批准更高的温度，法国农业部已经允许将最高核心温度为12°C的猪尸体运输2小时。这项研究的目的是进一步研究替代的核心温度和运输持续时间，同时确保所运输的猪尸体的微生物质量合格。在5个法国屠宰场中，从183种不同的屠体中收集了冷却和运输过程中核心和表面温度演变的数据。在体重和瘦肉百分比方面标准化。总共产生了908个温度动力学，并使用预测性微生物学模型模拟了大肠杆菌，假单胞菌，沙门氏菌和单核细胞增生李斯特菌的生长。这些基于表面温度的模拟还考虑了与屠体的pH和水分活度相关的变异性以及与微生物行为相关的应变变异性.80,000次模拟的结果表明，微生物种群的增加在中心温度高于12°C的条件下，实验性装载的car体运输引起的remained体仍然低于法国在屠宰后测得的pig体污染的微生物变异性。进行补充研究以确定猪car体在负载时的可接受最高温度和最大运输持续时间。

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