黄羽肉鸡屠宰过程中胴体表面腐败菌的变化

石金明; 王晓明; 李凌云; 董华发; 刘雅夫

doi:10.13386/j.issn1002-03062023040236

黄羽肉鸡屠宰过程中胴体表面腐败菌的变化

Changes of Spoilage Bacteria on the Surface of Broiler Carcasses during the Efficient Slaughtering Process of Yellow Feather Chicken

摘要

摘要: 为了分析黄羽肉鸡屠宰加工环节的肉鸡胴体污染菌的菌群组成，本试验利用平板倾注法及Illumina MiSeq高通量测序高效地测定黄羽肉鸡屠宰过程中加工环境和胴体表面腐败菌的多样性。结果表明：净膛、预冷及分级工序是黄羽肉鸡菌落总数增长的主要污染来源工序，分级秤、分级车间工人手套、预冷槽及净膛人工手套为以上三个工序中污染来源接触面，且分级秤及分级车间工人手套所污染菌群是黄羽鸡胴体菌群的主要来源，使黄羽鸡胴体表面菌落总数及假单胞菌增长率高达24.13%、41.27%，经过分级秤及分级车间工人手后黄羽鸡菌落总数显著（P<0.05）增加至4.63 Log(CFU/g)。打毛后（DM）、净膛后（JH）、净膛消毒后（CH）黄羽鸡胴体优势菌主要为链球菌属（Streptococcus），大肠杆菌属（Escherichia）和气单胞菌属（Aeromonas）。黄羽鸡经预冷槽预冷后气单胞菌属丰度大幅增加，链球菌属次之。经过分级秤分级后黄羽鸡胴体菌群中不动杆菌属（Acinetobacter）为主要优势菌，巨球菌属（Macrococcus）次之。添加次氯酸电解水减菌后，黄羽肉鸡胴体表明气单胞菌属和链球菌属丰度大幅下降，说明次氯酸电解水减菌效果较好。本研究结果通过对黄羽肉鸡屠宰过程中微生物分布情况的分析，可以为黄羽肉鸡屠宰车间的环境控制和产品品质维持、货架期延长提供数据支持和理论依据。

Abstract: To analyze the changes of spoilage bacteria on the carcasses of broiler during the slaughtering of yellow feather broiler, the diversity of spoilage bacteria in the processing environment and on the carcass surface during the efficient slaughter of yellow feather broiler was determined by the plate pouring method and Illumina MiSeq high-throughput sequencing. The results showed that the main contamination procedure for the growth of bacteria of yellow feather broilers was eviscerating, pre-cooling and grading procedure, and the grading scale, in which the grading scale, workers' gloves from grading workshop, pre-cooling tank and workers' gloves from eviscerating manual gloves were contamination sources in the three processes aforementioned, moreover, grading scale and workers' gloves in the decomposition workshop were the main source of contaminated flora of yellow feather broilers carcasses. And the growth rate of total viable counts (TVC) and pseudomonas on the surface of yellow feather broilers carcasses was as high as 24.13% and 41.27%, respectively, and the TVC of yellow feather broilers increased to 4.63 Log(CFU/g) after grading scale and grading workshop worker's hands (P<0.05). Streptococcus, Escherichia and Aeromonas were the main dominant bacteria in yellow feather broilers carcasses after plucking (DM), evisceration (JH) and disinfection (CH). The abundance of aeromonas increased substantially in yellow feather broilers after pre-cooling, followed by streptococcus. After the grading scale, Acinetobacter was the dominant bacterium in the yellow feather broilers carcasses, followed by macrococcus. As the abundance of aeromonas and streptococcus decreased significantly on the carcasses of yellow feather broilers treated with slightly acidic electrolyzed water (SAEW), it indicated that the disinfecting effect of SAEW was obvious. The results of the present investigation could provide data support and theoretical reference for environmental control, product quality maintenance and shelf-life extension in yellow feather broilers slaughterhouse by analyzing the microbial distribution during the slaughter of yellow feather broilers.