| In recent years, China’s broiler production and consumption have growed rapidly. Now, China has became the second largest broiler production country in the world. Chicken is rich in various nutrients, provides good condition for microbial growth and reproduction. This requires strict control of microorganisms in the slaughter and processing, ensure the security of the products, so as to ensure the health of consumers. Segmentation link is the last link of broiler products into the frozen after splitting. The condition of microbial control in this link of the product will affect the microbial indicators of chicken products into the market directly. Therefore, this paper took the Sichuan a chicken slaughter workshop environment and drumsticks products as research objects. Investigation of environmental pollution situation of broiler segmentation workshop, and analysed the changes of pollution situation of specific microbial on chicken products surface. Then, using complex organic acid to reduce bacteria of drumstick products.The main conclusions were as follows:1. The situation of environmental pollution in broiler segmentation workshopRefer to GB 4789.2-2010, GB 5749-2006, GB/T 17093-1997, which investigated the environment pollution in broiler segmentation workshop. The results showed that, in the broiler segmentation early, middle and late, the total bacterial count of air was less than 45cfu/plate standards stipulated by the state, and process water was in accord with standard; The pre segmentation contact surfaces, wherein the colony total of frame was the highest, up to 5.34 lg(cfu/cm2), had became the main pollution source of the products; In the middle, late segmentation, the total number of colonies of frame and scale were the highest, were 5.58 lg (cfu/cm2) and 5.67 lg (cfu/cm2) respectively, therefore frame and scale were the main pollution source of the products in middle segmentation; In the later segmentation period, the operating table of the total number of colonies was up to 5.83 lg (cfu/cm2), had became the main pollution source of the product.2. The specific microbial contamination of drumstick productsAt different splitting periods, the number of total bacteria, Pseudomonas, Enterococci, Coliforms on drumstick products’surface were 3.85～4.17,3.14～3.87, 2.86～3.68,1.07～1.82 lg(cfu/cm2) respectively. The detection rates of Staphylococcus aureus and Salmonella were 46.61% and 14.17% respectively. Therefore, the enterprise’s drumstick products were a certain security risk.3. Effects of lactic acid with citric acid to reduce bacteria by showering on drumstick products’surfaceThrough the orthogonal design experiments, using lactic acid with citric acid drenching drumstick products in the segmentation process. Results showed that, the group A1B2C2 (lactic acid concentration 0.5%(w/v),citric acid concentration 1%(w/v), shower time 30s) reducing bacteria effect was the best, reducing bacteria amount was 1.97 lg(cfu/cm2). After reducing bacteria, the color of drumstick products’surface almost had no effect.4. The specific microbial contamination of drumsticks products after treatment After reducing bacteria, the number of total bacteria, Enterococci, Coliforms and Pseudomonas showed a decreasing trend. Among them, the amount of reduction of total bacteria, Enterococci,Coliforms, Pseudomonas reduced amount were 1.68,1.13,1.31,1.86 lg(cfu/cm) respectively. There were significant difference between the two groups (p<0.05) before and after reducing bacteria. After segmentation, the detection rates of Staphylococcus aureus and Salmonella detection also decreased significantly (p<0.05) in drumstick products, reduced to 14.17%,3.33% respectively. Thus, lactic acid combined with citric acid sprayed drumstick products’ surface could reduce microbial contamination effectively.5. PCR-DGGE analysis bacteria diversity changes on drumstick products’surface before and after the treatment for reducing bacteriaBy PCR-DGGE technique analysed bacteria diversity changes on drumstick products’surface before and after reducing bacteria treatment. Results showed that, they were Uncultured bacterium, Enterobacter sp., Pseudomonas sp. and other bacteria on drumstick products’ surface after segmentation. After reducing bacteria, the number of DGGE bands were markedly reduced and part of DGGE bands’ brightness were definitely weaker at corresponding segmentation period. Therefore, the numbers and species of bacterial can be reduced to a great extent on drumstick products’surface after reducing bacteria.6. The physicochemical and sensory quality changes before and after the reduction of bacteria of drumstick productsThe physicochemical and sensory quality were not significant (p>0.05) before and after reducing bacteria during two months storage period. The physical and chemical properties of two groups’products conformed to the GB 16869-2005 fresh and frozen poultry product for demanding of frozen poultry products. The sensory quality of reducing bacteria drumstick products were better than before. Total volatile basic nitrogen (TVBN) rose more slowly than before. After two months, before and after the bacteria reduction, the number of each samples’total bacteria were closer, werel～2/cm2,6～7/cm2 respectively.This paper analyzed the specific microbial contamination, the diversity and change rules of bacteria about broiler segmentation workshop environment and drumstick products, and researched the influence of the microbial on the surface of drumstick products and products quality by drenching composite organic acid. The research results not only for broiler slaughter and processing enterprises to extended shelf-life and provided data for reference, but also strengthened and improved broiler production line quality control provide guidance. These conclusions had more and more valuable in theory and application. |
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