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KMID : 1023519980210020157
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Korean Journal of Veterinary Service
1998 Volume.21 No. 2 p.157 ~ p.161
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Bacteriological study on carcasses and environmental specimens from different stage of slaughter process
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Heo Jung-Ho
Park Young-Ho
Koo Jeong-Hyun
Cho Myung-Heui
Lee Ju-Hong
Rim Sam-Kyu
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Abstract
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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/ of aerobic plate counts and log 2.60~5.23cfu/ 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/ and log 3.31~5.67cfu/, 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/ and the later was log 3.30~5.67cfu/, 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/ and coliform counts was log 2.86~5.20cfu/. 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 transfering 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.
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KEYWORD
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Red meat, Slaughter process, Bacterial counts
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Listed journal information
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