测定肉鸡在屠宰加工过程中脱毛后、掏内脏后、胴体清洗后、预冷后、分割后、速冻后胴体表面的菌落总数、大肠菌群、肠球菌数量以及检测产品的金黄色葡萄球菌、沙门氏菌;通过对不同浓度乳酸、不同温度热水、不同冲淋时间进行均匀设计分组,冲淋处理胴体清洗前的肉鸡胴体,测定其菌落总数。肉鸡在整个屠宰生产链上胴体污染的菌落总数、大肠菌群和肠球菌数分别为4.56~5.74、2.66~4.81、2.01~3.57(log10CFU/cm2)。肉鸡产品的菌落总数4.57(log10CFU/cm2)符合GB16869-2005鲜、冻禽产品标准,大肠菌群3.50(log10 CFU/cm2)、金黄色葡萄球菌、沙门氏菌的检出率分别为37.25%、12.75%,不符合标准,肠球菌没有限量标准,但产品的肠球菌数(2.53(log10CFU/cm2))较高;对肉鸡胴体表面减菌的适宜条件为乳酸浓度1.5%、热水温度50℃、冲淋时间15 s,可减少菌落总数1.998(log10CFU/cm2)。肉鸡屠宰过程中胴体微生物污染较严重,存在致病菌污染,乳酸结合热水冲淋可显著减少肉鸡胴体表面的菌落总数。

Research herein aimed to prevent and control microbial contamination of chicken carcasses during slaughter processing key link and to provide reference for the improvement of product safety. The aerobic plate counts, counts of coliforms,Enterococcus of chicken carcasses after slaughter processing steps( depilating,evisceration,washing,chilling,segmentation,freezing) and Staphylococcus aureus,Salmonella of chicken products were detected in the study. Chicken carcasses was treated( drenched) in different concentrations,water temperatures and drenching times of lactic acid grouped by uniform design. The aerobic plate count of chicken carcasses was measured. The aerobic plate counts,counts of coliforms,Enterococcus of chicken carcasses during slaughter processing respectively were 4. 56 ~ 5. 74,2. 66 ~ 4. 81,2. 01 ~ 3. 57( log10CFU/cm2). The aerobic plate counts of chicken products were conformed to GB16869-2005 fresh and frozen poultry product standard,counts of coliforms 3. 50( log10CFU/cm2). The detection rates of Staphylococcus aureus and Salmonella respectively were 37. 25% and 12. 75%,which were not conformed to the standard. The number of Enterococcus was relatively high( 2. 53( log10CFU/cm2)) although there was no limit standard on it. The most appropriate condition on decontamination of chicken carcasses was as follows: 1. 5% lactic acid,water temperature was 50℃,drenching time was 15 s. This condition could effectively reduce the aerobic plate counts 1. 998( log10CFU/cm2). The microbial contamination of chicken carcasses during slaughter processing was seriously. Furthermore there were pathogens contamination. Lactic acid combined with hot water treatments could significantly reduce the aerobic plate counts on the surface of the chicken carcass. Research herein provided theoretical basis and reference for quality security in the process of chicken slaughtering and processing.