Microorganism Contamination Status of Chilled Pork during Segmentation Process

doi:10.7506/spkx1002-6630-201107020

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 87-91.doi: 10.7506/spkx1002-6630-201107020

• Basic Research • Previous Articles Next Articles

Microorganism Contamination Status of Chilled Pork during Segmentation Process

ZHAO Guang-hui1,2，LI Miao-yun1，WANG Yu-fen2，XIE Hua2，ZHAO Gai-ming1，#br# WANG Hui-juan2，FENG Kun1，CUI Yan-fei2，HUANG Xian-qing1,2,*

1. Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural
University, Zhengzhou 450002, China；2. Technology Center of Shineway Group, Luohe 462003, China

Received:2010-07-16 Revised:2011-02-11 Online:2011-04-15 Published:2011-03-30
Contact: ZHAO Guang-hui E-mail:zghwork@sina.com

Abstract

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

CLC Number:

TS251.1

ZHAO Guang-hui1,2，LI Miao-yun1，WANG Yu-fen2，XIE Hua2，ZHAO Gai-ming1，. Microorganism Contamination Status of Chilled Pork during Segmentation Process[J]. FOOD SCIENCE, 2011, 32(7 ): 87-91.

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Microorganism Contamination Status of Chilled Pork during Segmentation Process

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