食品与发酵工业2011，Vol.37Issue(5)：199-203,5.
肉鸡屠宰过程中腐败微生物的污染情况分析
Analysis Microbial Contamination Source of Broiler During Slaughte
摘要
Abstract
This study was designed to identify the critical control point during slaughter by exploring the microbial diversity in the produce of broiler using polymerase chain reaction ·denaturing gradient gel electrophoresis（ PCR- DGGE）. In stage of slaughter,the contamination microorganism was sampled from broiler carcasses surface, the surface of workers＇ hand, the water in the pre-cooling pool, the air and broiler longissimus muscles of postmortem broiler carcasses, which was vacuum packaging at 4℃ for 7 day. The results indicated that the processing of different treatment in the process of broiler slaughter will have different effects on microbial contamination of carcass surface, the type and number of microorganisms have increased after the broiler carcass to the visceral. However, the type and number of microorganisms have reduced after pre-cooling, microorganisms in the air increase in production. These operating points are also into areas of cross-contamination, in particular, the surface of workers＇ hand is the main reason causing cross-contamination.关键词
屠宰/肉鸡胴体/交叉污染/PCR-DGGEKey words
slaughter/broiler carcass/cross-contamination/PCR-DGGE分类
轻工纺织引用本文复制引用
孙彦雨,周光宏,徐幸莲..肉鸡屠宰过程中腐败微生物的污染情况分析[J].食品与发酵工业,2011,37(5):199-203,5.基金项目
国家肉鸡现代产业技术体系 （）
国际科技合作项目 （）
