Rapid chilling effect on the bacterial populations of pork carcasses

被引：0
|
作者：
Tomovic, Vladimir M. [1 ]
Petrovic, Ljiljana S. [1 ]
Jokanovic, Marija R. [1 ]
Tomovic, Mila S. [2 ]
Tasic, Tatjana A.
Ikonic, Predrag M. [3 ]
Sumic, Zdravko M. [1 ]
机构：
[1] Univ Novi Sad, Fac Technol, Novi Sad 21000, Serbia
[2] Tech Sch Pavle Savic, Novi Sad 21000, Serbia
[3] Univ Novi Sad, Inst Food Technol, Novi Sad 21000, Serbia
来源：
ROMANIAN BIOTECHNOLOGICAL LETTERS | 2011年 / 16卷 / 06期
关键词：
Pork carcasses; Rapid chilling; Total aerobic count; Enterobacteriaceae; SLAUGHTER HAZARD ANALYSIS; CRITICAL CONTROL POINTS; PIG CARCASSES; MICROBIOLOGICAL CONTAMINATION; HYGIENIC PERFORMANCES; SAMPLING METHODS; LAMB CARCASSES; RED MEAT; EXCISION; ABATTOIRS;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at -31 degrees C in the first 3 h of chilling, and then at 2-4 degrees C till 8 h post-mortem) and treatment 2 (at -31 degrees C in the first 3 h of chilling, and then at 2-4 degrees C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab samples were analyzed for total aerobic count and for Enterobacteriaceae. Rapid chilling did not affect (P > 0.05) total aerobic counts on surface of pork carcasses. Chilling treatment 1 did not significantly decrease (P > 0.05) the Enterobacteriaceae count, while chilling treatment 2 highly significant decreased (P = 0.001) the Enterobacteriaceae count on the surface of pork carcasses. Based on the results found in this study, applied rapid chilling regime can reduce the number of carcasses positive for the presence of Enterobacteriaceae.
引用
收藏
页码：6766 / 6775
页数：10
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