某肉鸡屠宰厂生产链空气微生物监测分析OA

In order to monitor the level of foodborne pathogens in different processing areas and periods in a large broiler slaughtering plant,6 sampling spots were selected in a slaughtering plant with annual output of 30 million broilers,each of which was sampled within 3 different periods each time,with a test cycle of one year,involving 1 944 samples in 216 batches.The contamination with Coliforms,Staphylococcus aureus,Escherichia coli(E.coli),Bacillus,Pseudomonas,Listeria monocytogenes and Salmonella as well as total bacterial count in the environment were mainly monitored through bacterial culture.The results showed that the total bacterial count was the highest in the hanging area and scalding and defeathering area at the initial stage of processing,and lowest in the pre-cooling area as the bacterial concentration at the sampling spot tended to decrease with the progress of processing;the concentration of Coliforms was the highest in the scalding and defeathering area,that of Bacillus was the highest in the hanging area,and those of Pseudomonas,Staphylococcus aureus,Listeria monocytogenes and Salmonella were all very low in the areas of pre-cooling,dividing or packing,even some of them were not detected;the concentrations of Coliforms and E.coli changed obviously in the scalding and defeathering area and hanging area,in particular,most serious pollution in production.In conclusion,the bacterial concentration was low in the deep-processing area of the production chain,which was conducive to safeguarding the quality and safety of chicken meat products,but high during primary processing link(especially in production),which was prone to result in environmental pollution.Meanwhile,appropriate temperature,humidity,wind speed and microbial particle density in different areas were conducive to controlling environmental hygiene.The identification of key pollution control factors and food safety regulation during slaughtering were supported with the data provided by the study.