关键词: 冷却猪肉, 分割, 微生物, 污染

Abstract: This study mainly focused on the microorganism contamination and proliferation of chilled pork itself and its major  touching objects during segmentation with the purpose of providing references for microorganism contamination control in the meat industry. All pork samples and environmental samples used were collected from a certain slaughter factory. The results showed that the numbers of viable bacteria on the major touching objects and on the segmentation line revealed a tendency to ascend with the prolongation of operation time. The number of viable bacteria on conveyor reached 1.89－2.48 lg(CFU/cm2) at 1 h and 2.63－3.18 lg(CFU/cm2) at 4 h, and those on operators  hands, cutting tools, electric saws and chopping boards reached 1.42－2.36 lg(CFU/cm2) at 0.5 h and 1.84－3.08 lg(CFU/cm2) at 2 h. Bacteria were mostly found on the surface of unsegmented chilled pork. During the segmentation and refinement, chilled pork came into contacted with pollutants, causing secondary contamination so that different segmented parts of chilled pork had different total viable counts; the numbers of viable bacteria on the surface and inside pork were 2.56－3.68 lg(CFU/cm2) and 3.18－3.97 lg(CFU/g), respectively.

Key words: chilled pork, segmentation, microorganism, contamination