屠房卫生措施对鸡肉细菌污染的影响

N. Guergueb, N. Alloui, A. Ayachi, O. Bennoune
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引用次数: 6

摘要

本研究包括一项调查,以评估Biskra地区(阿尔及利亚)家禽屠宰场遵守良好卫生规范(GHP)的水平,并评估供食用的家禽尸体的微生物质量。对从6个屠宰场收集的60具尸体进行了微生物学分析。本研究的重点是中温需氧菌群总数(FAMT)和粪便大肠菌群、金黄色葡萄球菌和沙门氏菌计数的定性研究。这些分析是根据法国国家标准化组织(AFNOR)进行的。调查结果显示有两类屠宰,第一类屠宰占所研究家禽尸体的16.67%,其特点是遵守屠宰原则和标准;第二类屠宰占所研究家禽尸体的83.33%,其特点是不符合卫生要求。6家屠宰场沙门氏菌和金黄色葡萄球菌感染率分别为50%和46.66%。总中温需氧菌群(FAMT)、粪大肠菌群和金黄色葡萄球菌的平均污染分别约为5.0 log10 CFU / g、2.18log10 CFU / g和1.08 log10 CFU / g。统计分析表明,屠宰过程的卫生条件对家禽胴体的卫生质量有显著影响。良好卫生规范(GHP)的应用和HACCP在家禽屠宰场的实施已经成为绝对必要的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of slaughterhouse hygienic practices on the bacterial contamination of chicken meat
This study consists of a survey to assess the level of compliance withgood hygiene practices (GHP) in poultry slaughterhouses in the Biskra region(Algeria) and an assessment of the microbiological quality of poultry carcassesfor the consumption. A total of 60 carcasses collected from 6 abattoirs havebeen microbiological analyzed. The study focused on bacterial count of thetotal mesophilic aerobic flora (FAMT) and enumeration of fecal Coliforms,Staphylococcus aureus and Salmonella qualitative research. These analyzes weremade ​​according to the French National Organization for Standardization (AFNOR).Survey results showed two categories of slaughtering, the first categoryrepresent 16.67% of the poultry carcasses studied is characterized by theobservance of principles and standards for slaughter while the second onerepresent 83.33% of the poultry carcasses and characterized by unsatisfactoryhygienic practices. The prevalence of infection by Salmonella andStaphylococcus aureus at 6 slaughterhouses was 50% and 46.66% respectively. Theaverage contamination for total mesophilic aerobic flora (FAMT), fecalcoliforms and Staphylococcus aureus is approximately 5.0 log10 CFU / g and 2.18log10 CFU / g and 1.08 log10 CFU / g, respectively. Statistical analyzes showeda significant impact of the hygienic conditions of the slaughter process on thehygienic quality of poultry carcasses.The application of good hygiene practices(GHP) and the implementation of HACCP in poultry slaughterhouses has become anabsolute necessity.
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