肉类研究2018，Vol.32Issue(3)：7-11,5.DOI:10.7506/rlyj1001-8123-201803002
拉萨地区牦牛屠宰过程中的微生物污染
A Survey of Microbial Contamination during Yak Slaughter in Lhasa
摘要
Abstract
In order to clarify the extent of microbial contamination of yak carcasses in Lhasa and to identify the points of microbial contamination control, the airborne microbes in a slaughterhouse before slaughter and the total bacterial and coliform counts on yak carcass and food contact surfaces were determined. The results showed that the slaughter plant was seriously contaminated before slaughter. The total bacterial and coliform counts were significantly increased during skinning and evisceration and further increased in carcass quarters. The main sources of microorganisms during the slaughter process were pad and ax.关键词
牦牛/屠宰过程/菌落总数/大肠菌群Key words
yak/slaughter process/total bacterial count/coliform分类
轻工纺织引用本文复制引用
刘文文,达娃卓玛,张强,索化夷,张松山,杨媛丽,次顿,谢鹏..拉萨地区牦牛屠宰过程中的微生物污染[J].肉类研究,2018,32(3):7-11,5.基金项目
西藏自治区科技重大专项(Z2016B01N04) （Z2016B01N04）
