Hot Water Rinses as a Bacteriological Intervention Strategy on Swine
Hot Water Rinses as a Bacteriological Intervention Strategy on Swine
复制标题
热水冲洗作为猪的细菌学干预策略
DOI：
--
复制
发表时间：
1997
期刊：
影响因子：
--
通讯作者：
J. Dickson
中科院分区：
文献类型：
--
作者：
Luisa Eggenberger;J. Dickson
在屠宰过程中，动物身体的污染在很大程度上是不可避免的。使用正确的屠宰技术很重要，这样内脏的内容物才不会与屠体接触。猪的皮肤上的细菌可以转移到血液中，甚至在动物濒临死亡时转移到猪的全身，使通常是无菌的内部身体表面成为细菌生长的利基。在屠宰过程中，兽皮和毛发的外表面是细菌污染的主要来源，因为它们暴露在灰尘、污垢和排泄物等污染中。因此，如果动物在清洁的情况下到达屠宰场，在屠宰过程中，污染物将较少带到屠体。在屠宰场获得的大部分污染不是来自病原体，但也可能存在一些细菌，如沙门氏菌、弯曲杆菌和李斯特菌。该项目处理猪肉皮肤和组织中的污染问题。第一个实验是在实验室进行的，第二个实验是在一个小屠宰场进行的。热水处理通过使用标称洗涤压力为25磅/平方英寸的低压喷洗系统进行。本研究项目的目的是确定热水漂洗的最低应用标准(温度、体积和暴露时间)，以显著减少猪屠体皮肤和肉类上的沙门氏菌数量。
Introduction During slaughtering, contamination of animal carcasses is for the most part unavoidable. It is important to use correct butchering techniques so that the contents from the viscera do not make contact with the carcass. Bacteria from the skin of pigs can be transferred to the bloodstream and even further to the entire body of the pig when the animal is dying, making the internal carcass surfaces that normally are sterile, a niche for growing bacteria. The reason the external surface of the hide and the hair constitute the primary source of bacterial contamination during slaughtering is because they are exposed to contamination such as dust, dirt, and fecal material. Thus, if animals reached the abattoir in a clean condition, less contamination would be carried to the carcass during the butchering procedure. Most of the contamination obtained in the slaughter plant is not from pathogenic organisms, however some of them such as Salmonella, Campylobacter and Listeria can be present. This project deals with contamination in both pork's skin and tissue. The first experiment was performed in a laboratory, while the second was performed in a small abattoir. The hot water treatment was performed by using a low pressure spray wash system with a nominal wash pressure of 25 psi. The objectives of this research project are to determine the minimum application criteria (temperature, volume, and exposure time) of hot water rinsing to significantly reduce the population of salmonellae on the skin and meat of swine carcasses.