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題名 | 臺灣地區畜產品衛生安全性之研究(第八報):食肉中大腸菌群之研究 |
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作者姓名(中文) | 曾弘智; | 書刊名 | 中華農學會報 |
卷期 | 114 1981.06[民70.06] |
頁次 | 頁82-93 |
關鍵詞 | 大腸菌群; 安全性; 食肉; 畜產品; 臺灣; 衛生; |
語文 | 中文(Chinese) |
中文摘要 | 本研究係以最確數法(most probable number, MPN test)探討食肉中大腸菌群含量及其污染或再污染緣由,並以IMViC test 分類鑑定各大腸菌群所歸屬之菌種與性狀,以供改進食肉品質之參考。結果為: 以肉雞屠宰作為生肉中大腸菌群污染之測定,證明屠體洗滌浸泡用水為主要污染來源,而其所含菌種有Aerobacter cloacae, Escherichia freundii, Klebsiella pneumoniae, Aerobacter aerogenes 與Echeerichia coli (Var. I)等五種。 藉中國腊腸與西式火腿之製造過程作為肉製品中大腸菌群污染或其污染途徑之試驗,發現原料肉分切,鹽漬料、腸衣、冷?用水,以及加工用具與設備等均有影響。其中以自然腸衣對中國腊腸,冷?用水對西式火腿之影響最大。但乾燥、燻煙與水煮等操作可減少或殺滅大腸菌群。其污染菌種,以Escherichia coli (Var. I) 為主。 台北市市售牛肉、豬肉、雞肉與鴨肉等四種生鮮肉中,以豬肉含大腸菌群最多,每公克含有1345.24個,而牛肉最少為474.83個。全部菌種計有Escherichia coli (Var. I及II) ,Klebsiella pneumoniae, Aerobacter cloacae與Escherichia freundii等,而仍以Escherichia coli (Var. I)最多。 市售豬肉干、牛肉干、油炸中國腊腸、肉鬆與肉脯中並不含有大腸菌群,而生乾中國腊腸、鹹肉與西式火腿中則分別有65.00%,35.00%與50.00%汙染有大腸菌群。污染量亦以生乾中國腊腸最多,為56.24個/公克。全部污染菌種包括Escherichia coli (Var. I及II) ,Klebsiella pneumoniae,Citrobacter diversus與Escherichia freundii等,仍以Escherichia coli (Var. I)為首。 |
英文摘要 | This study is to investigate the degree of contamination of coliform organisms in meat and meat products by using MPN test, and to differentiate the species by IMViC test. The results were as follows: In the slaughtering process of chicken, it was found that the water used for washing and soaking the carcass was the main source of contamination. The species identified were Aerobacter cloacae, Escherichia freundii, Klebsiella pneumoniae, Aerobacter aerogenes and Escherichia coli (var. I). In making Chinese sausage and pressed ham, the main sources of contamination were natural casing and chilling water, respectively. However, drying, smoking and boiling at the final stage can destroy the coliforms. The average counts of coliform organisms in raw beef, chicken, duck and pork on the retail market were 474.83, 673.26, 819.25 and 1345.24/g, respectively. The species of coliforms were Escherichia coli (var. I and II), Klebsiella pneumoniae, Aerobacter cloacae and Escherichia freundii, of which the E. coli (var. I) was the most predominant. All of the retail samples of dried pork, dried beef, pork fiber, dry sliced meat and fried Chinese sausages were free from coliforms and met the specifications. However, an average of 65%, 35% and 50% of raw Chinese dry sausages, bacon and pressed ham were found recontaminated with the coliform organisms, respectively. They were Escherichia coli (var. I and II), Klebsiella pneumoniae, Citrobacter diversus and Escherichia freundii, of which the E. coli (var. I) was the predominant one. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。