摘要
为了延长冷鲜牛肉保鲜期,减少初始腐败菌,采用菌落计数和聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术来分析肉牛屠宰车间空气以及相关屠宰工序中工人手、工具、冲淋水等菌相分布,确定出厂前牛肉主要污染工序和初始微生物来源。结果表明:出厂前牛肉主要携带约氏不动杆菌、巨型解酪球菌、葡萄球菌等,主要污染工序为去头蹄、分割工序,其中工人手、手套、刀、案板、镊子、手钩、传送带为主要污染源。
In order to extend the chilled beef shelf life and reduce initial spoilage bacteria of Calvin Wan Company,investigate the main pollution process and initial microbial source of beef becomes necessary.The distribution microbial in the air of cattle slaughterhouse and in the process of operation,such as the hands,tools and water,were analyzed by colony count and Polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE)technology.The results showed the initial microorganisms carried by beef is Acinetobacter johnsonii,Staphylococcus sp.,Macrococcus caseolyticus etc.The main contamination processing were head hoof and segmentation,the main source of environmental contamination in the pre production of beef is from abattoir worker's hands,gloves,knives,chopping blocks,Tweezers,hooks,conveyor belts.
作者
李娟
卢士玲
仝旭
熊堃
刘战霞
侯扶琴
LI Juan;LU Shiling;TONG Xu;XIONG Kun;LIU Zhangxia;HOU Fuqin(The Food College of Shihezi Uninersity,Shihezi 832000,China;Xinjiang Calvin Wan Food Science and Technology Co.,Ltd.,Shihezi 832000,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第1期100-106,共7页
Journal of Food Science and Biotechnology
基金
新疆生产建设兵团第八师科技项目(2014GY04)
