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生鲜驴肉加工过程中关键控制点分析微生物危害
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Abstract:
本实验利用驴屠宰加工过程中使用的屠宰工具、驴肉表面、操作工手部、冲洗用水等对大肠菌群、菌落总数、肠杆菌、金黄色葡萄球菌等项目进行检测，测试驴屠宰过程中车间环境、加工工序、操作工、器具以及生鲜驴肉表面的微生物数量分布，应用危害分析和关键控制点(HACCP)原理，分析加工过程微生物的分布状况，建立生鲜驴肉加工过程HACCP体系，确认刺杀放血、开膛去脏、冲淋、冷却排酸、剔骨修正、包装六个环节是产品加工过程的关键控制点，为生产加工过程操作注意事项提供技术指导。
This experiment uses slaughtering tools, donkey meat surfaces, operator hands, and flushing water used in the donkey slaughtering process to detect coliforms, total bacterial count, Enterobacteriaceae, Staphylococcus aureus, and other items. It tests the distribution of microorganisms on the surface of fresh donkey meat in the workshop environment, processing procedures, operators, and utensils during the donkey slaughtering process, and applies the principles of hazard analysis and critical control points (HACCP) to analyze the distribution of microorganisms in the processing process, establish a HACCP system for fresh donkey meat processing, and confirm that the five key control points of the product processing process are stabbing and bleeding, opening and removing dirt, rinsing, cooling and acid discharge, bone removal and correction, and packaging, providing technical guidance for operational precautions in the production and processing process.
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