肉鸡屠宰环节食源性病原菌主要污染途径及常用消毒方式
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S859.79+9.1

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“十三五”国家重点研发计划重点专项(2018YFD0500506-1)


Main Contamination Pathways of Foodborne Pathogenic Bacteria in Broiler Slaughtering and Disinfection Methods Usually Used
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    摘要:

    肉鸡屠宰是生鲜肉流入市场的最后一道环节,但在屠宰加工过程中很容易造成交叉污染。为寻找屠宰链的关键污染环节并根据其特点采取有效的防控措施,总结了屠宰环节主要的食源性病原菌污染途径及屠宰场常用消毒剂。研究显示:屠宰场肉鸡污染源主要来自肉鸡本身携带的病原菌及屠宰过程中的交叉污染,污染途径主要包括屠宰环境及设施、屠宰用具以及预冷和分割。目前成本最低且最易实现的控制手段是消毒,可从物理消毒及化学消毒着手,按照每种方式的优缺点合理选用,加强对屠宰设备及各屠宰环节的消毒,减少二次污染,同时开发符合食品标准的高效消毒剂,保障上市生鲜肉的食品卫生安全。

    Abstract:

    Broiler slaughtering is the last link for fresh chicken to enter markets,and it is easy to cause cross-contamination during slaughtering. In order to find out all key links of contamination during slaughtering and to take effective control measures according to their characteristics,main contamination pathways of foodborne pathogenic bacteria in slaughtering and disinfectants usually used in slaughterhouses were summarized in the paper. It was studied that the contamination mainly derived from pathogenic bacteria carried by broilers themselves and cross-contamination during slaughtering via main pathways including environment,facilities and tools for slaughtering,the processes of pre-cooling and cutting. At present,the most accessible method with lowest cost was disinfection,which included physical disinfection and chemical disinfection,and using each method appropriately for its advantages and disadvantages. Strengthening disinfection of slaughtering facilities and slaughtering links,reducing secondary pollution,and developing high-efficiency disinfectants in compliance with food standards soonest,so as to ensure the health and safety of marketing fresh chicken for the industry.

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丁晓妍,白玉惠,赵琪,王鹤佳,徐士新.肉鸡屠宰环节食源性病原菌主要污染途径及常用消毒方式[J].《中国动物检疫》编辑部,2021,38(10):30-36.

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  • 在线发布日期: 2021-10-08
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