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首页> 外文期刊>Irish Veterinary Journal >Effects of slaughtering operations on carcass contamination in an Irish pork production plant
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Effects of slaughtering operations on carcass contamination in an Irish pork production plant

机译：屠宰操作对爱尔兰猪肉生产厂car体污染的影响

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Background Microbiological standards within pork slaughter processing plants in the European Union are currently governed by Commission Regulation (EC) 2073/2005, which describes detailed performance criteria at specific stages of the procedure (following carcass dressing and before chilling) for total viable counts (TVC), Enterobacteriaceae (EB) and Salmonella spp. In this study, 95 carcasses from an Irish pork slaughter plant were sampled by swabbing 100?cm2 of surface at three sites (belly, ham, jowl) to examine the effects of eight processing stages (stunning, bleeding, scalding, singeing, polishing, evisceration, final inspection and chilling) on contamination levels. Results TVC ranged from approximately 1.7–6.3 log cfu cm2 during sampling. There were significant reductions in TVC for all sites after scalding and singeing (p?p?p? Conclusions Although the bacterial numbers reported in this study may reflect specific plant practices and temporal influences, results show that contamination can be introduced at various steps in the process and highlight the importance of monitoring locations other than those required by legislation within the process. Monitoring can be used to establish baseline levels for high-risk stages specific to each plant and to assess the effectiveness of additional interventions.
机译：背景技术欧盟猪肉屠宰加工厂内的微生物标准目前受欧盟法规（EC）2073/2005的约束，该法规描述了该程序特定阶段（ing体敷料后和冷藏前）总生存量（TVC）的详细性能标准。 ），肠杆菌科（EB）和沙门氏菌属。在这项研究中，通过在三个地点（腹部，火腿，披肩）擦拭100？cm 2 的表面，对95头来自爱尔兰猪肉屠宰场的尸体进行了采样，以检查八个加工阶段（令人惊叹，污染程度的流血，烫伤，烧毛，抛光，去内脏，最终检查和冷却）。结果在采样期间，TVC的范围大约为1.7–6.3 log cfu cm 2 。结论在烫伤和烧毛后，所有部位的TVC均显着减少（p？p？p？结论）尽管本研究报告的细菌数量可能反映了特定的植物做法和时间影响，但结果表明，可以在污染的各个步骤引入污染监测并强调监测过程中除法规要求之外的位置的重要性，监测可用于为每个工厂确定高风险阶段的基线水平，并评估其他干预措施的有效性。

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