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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Effects of hot water surface pasteurisation on lamb carcasses
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Effects of hot water surface pasteurisation on lamb carcasses

机译：热水表面巴氏杀菌对羔羊car体的影响

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Hot water pasteurisation of carcasses is accepted as a general intervention in USA, but this is not the case in Europe. The aims of this study were to evaluate the microbiological effects of hot water pasteurisation of lamb carcasses and of recycled hot water used in the pasteurisation cabinet. In addition, the benefits of hot water pasteurisation compared with use of separate meat processing streams for high-risk carcasses in Norway were discussed. Samples (4500 cm~2) were collected from 420 naturally contaminated lamb carcasses, half of them subject to hot water pasteurisation at 82 °C for 8 s immediately after slaughter. Hot water pasteurisation significantly reduced the levels of Escherichia coli, Enterobacteriaceae, Bacillus cereus and APC. E. coli CFU reduction was 99.5 %. After 24 h storage, the level of E. coli was reduced even further, and after five days E. coli could not be isolated from the pasteurised carcasses. The recycled water had acceptable physical, chemical and microbiological parameters. Although some carcass discolouration was observed, after 24 h the colour was acceptable. These results suggest that surface pasteurisation could be an important and efficient procedure (critical control point) for reducing generic E. coli and thereby shiga toxin-producing E. coli on carcasses and thus replace the expensive system of separate processing of high-risk carcass.
机译：屠体的热水巴氏杀菌在美国已被普遍接受，但在欧洲却并非如此。这项研究的目的是评估羔羊屠体的热水巴氏杀菌和巴氏灭菌柜中使用的循环热水的微生物学影响。此外，还讨论了在挪威高风险屠体与将单独的肉类加工流相比使用热水巴氏灭菌法的好处。屠宰后立即从420个自然污染的羔羊尸体中收集样品（4500 cm〜2），其中一半在82°C的温度下经过8 s的热水巴氏杀菌。热水巴氏杀菌显着降低了大肠杆菌，肠杆菌科，蜡状芽孢杆菌和APC的水平。大肠杆菌的CFU减少量为99.5％。储存24小时后，大肠杆菌的水平进一步降低，五天后无法从巴氏消毒的屠体中分离出大肠杆菌。循环水具有可接受的物理，化学和微生物参数。尽管观察到car体有些变色，但在24小时后颜色是可以接受的。这些结果表明，表面巴氏灭菌法可能是一种重要且有效的程序（关键控制点），可用于减少普通大肠杆菌，从而减少car体上产生志贺毒素的大肠杆菌，从而取代昂贵的高风险car体加工系统。

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