Study On Main Microbial Contamination Of Xinjiang Beef Slaughter And Sales Processing

Microbes as food hygiene indexes have public health significance, more important,therefore, the growth of main microbial detection of a Xinjiang beef slaughter and processing andsales in the process, can be effective for production and processing and sales of key points tocontrol risk.In this study, according to SN/T0738-1997of Enterobacteriaceae bacteria detection Methodof food microbiology， GB/T4789.2-2010. The total number of colonies detection method,GB/T4789.3-2008, food microbiology of coliform bacteria detection method, ISO13720:1995ofPseudomonas detection method,first of all, on a Xinjiang beef slaughter slaughter, hand,segmentation cutter,workers cattle carcass surface and workers in the whole process ofapron,operating console and the transmission belt of Enterobacteriaceae bacteria,aerobic bacterialcount, coliform bacteria and the growth of Pseudomonas in the analysis; secondly, the growth ofdifferent seasons and different sales channels in Enterobacteriaceae, colony count, coliformbacteria and Pseudomonas aeruginosa were analyzed; finally, the growth of Enterobacteriaceaebacteria at different temperatures were detected and analyzed.The results showed that:(1) The number of washing can effectively reduce the total number ofcolonies of beef carcass surfaces, Enterobacteriaceae,Pseudomonas aeruginosa (P <0.05), but notto decrease the number of cattlecarcass surface of coliform group (P>0.05).(2) Ageing meatprocess makes the number of Enterobacteriaceae, Pseudomonas, beef carcass surfaces of coliformgroup, total bacterial count were significantly increased (P <0.05).(3) Hands,tools and operatingstations are the main source of microbial contamination of beef (P <0.05).(4) The summer beefmicrobial contamination was significantly higher than that in spring (P <0.01); the bazaar andsupermarket of Enterobacteriaceae bacteria and the total number of colonies differ significantly(P＜0.05).(5)0℃,20℃Enterobacteriaceae bacteriagrowth, TVB-N value, pH value and waterloss rate with temperature and storage time increases. From the above results it can be seen that, in order to obtain high quality beef,must strictlycontrol the microbe quantity ageing meat process, strengthen the health management of acid base,also deal with processing tools for timely cleaning and disinfection, workers should pay attentionto clean itself; secondly, in the summer should pay special attention to health status of meat, as faras possible beef in a cool ventilated place, avoid microbial blooms.