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도축처리 단계별 도체 및 환경재료에 대한 미생물학적 분석
허정호 ( Jeong Ho Heo ),박영호 ( Yeong Ho Park ),구정현 ( Jeong Hyen Koo ),조명희 ( Myung Hee Cho ),이주홍 ( Joo Hong Lee ),임삼규 ( Sam Kyu Rim ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.21 No.2
To get the information of sanitary develoment of beef and pork, we get the result of environmental specimens(slaughter house floors, sewage, etc) in laboratory. 1. After examination of bacterial infection on after-bleeding, after-dismemberment and final products at each stage of cattle slaughter process, we got log 3.80~7.48cfu/cm2 of aerobic plate counts and log 2.60~5.23cfu/cm2 of coliform counts or so from the carcasses after bleeding, but these count levels went down little bit after dismemberment but as we continued study to the final products, the count levels kept sililar in mumbers. 2. At the slaughter process of pigs, the aerobic plate counts and the coliform counts reached such high levels of log 5.59~8.80cfu/cm2 and log 3.31~5.67cfu/cm2, respectively, after bleeding, in general, these count diminished in a big way after scalding, but they increased just little bit from dismemberment to final products. And there were few differences in the contamination levels on the final products no matter what seasonal contaminations after bleeding. 3. Test revealed very low levels of cell counts both on the aerobic plate counts of washing water and in the coliform counts, the former was log 1.00~2.69cfu/cm2 and the later was log 3.30~5.67cfu/cm2, but the contamination levels on the beds of transfering vehicles for carcasses were very high as followes: the aerobic counts was log 4.23~7.20cfu/cm2 and coliform counts was log 2.86~5.20cfu/cm2 4. Study showed the aeroboc plate counts and the coliform counts get to the highest levels in summer, the second highest one is in fall, the third in spring, lowest in winter. Resulting from the test results proven above we reached this kind of conclusion the bacterial contaminations on eatable carcasses were upto hygienic treatment of carcasses and cleaniness of transferring vehicles at the final stop of slaughter processes rather than upto at any stage of slaughter processes. Therefore we have got to establish alternatives immediately to develo sanitary quality of meat and Pork.
ScienceON
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