Environmental Sanitation Investigation and Key Control Points of Pig Slaughterhouse in Shenzhen
To investigate the environmental hygiene of slaughtering in four designated pig slaughterhouses in Shenzhen,to analyze and identify the key control points affecting the sanitary quality of meat,and provide optimization suggestions.This study collected three categories of samples at different times:air samples from slaughterhouse,water samples from various stage of slaughtering and swab samples from environmental surfaces.These encompassed ten sampling stages including air in the workshop,tap water used for slaughtering,scalding tank water,rinsing pool water,knives,trays,hooks,surfaces of rinsing facilities and equipment,walls,and floors,amounting to a total of 278 samples.Dynamic analysis of total colony count(total bacteria count)and coliforms as hygiene indicators were conducted.Results indicated that the total bacteria count in the air of slaughterhouse ranged from 1 to 151 CFU/dish.While the coliform count in scalding tank water was relatively low,the average total bacterial count was as high as 2.8×106 CFU/mL.Compared to scalding tank water,the rinsing pool water showed a decrease in total bacterial count but an increase in coliform count.The largest proportion of environmental surface swab samples had a total bacterial count of less than 1×103 CFU/mL,and the highest proportion of coliform data was below 10 CFU/mL.This research has provided a preliminary assessment of the hygiene status at various stages of the slaughtering process,identified critical points for hygiene management control,and offered a scientific basis for government regulation and enhanced self-management by enterprises.
万方数据
维普
