Investigation of Microbial Agents associated with quality of Swine Carcasses
碩士 === 國立中興大學 === 獸醫公共衛生學研究所 === 93 === The improvement of the living standard in Taiwan has given rise to growing attentions on our daily diet and nutritional need. Moreover, the quantity of meat products as well as the demand on their quality are increasing every year. Meat hygiene is directly ass...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/17217137721403575592 |
| Summary: | 碩士 === 國立中興大學 === 獸醫公共衛生學研究所 === 93 === The improvement of the living standard in Taiwan has given rise to growing
attentions on our daily diet and nutritional need. Moreover, the quantity of meat products as well as the demand on their quality are increasing every year. Meat hygiene is directly associated with the health of consumers and the competitive nature of meat products in the market. Microbial contamination of pork during slaughtering processes would make a great impact directly on human health and therefore cannot be ignored. This study was thus conducted in central Taiwan between June 2004 and May 2005. The main objective of this study was to investigate microbes that contaminate the surfaces of the swine carcasses produced at three different pork abattoirs. Aerobic plate count of coliforms and Escherichia coli, and the presence of Salmonella were applied to assess the level of microbial contamination. The specimens were collected from the surfaces of the carcasses before and after bscalding-dehairing processes and from the finished products. It was found that Salmonellae were the most common contaminants identified on the surfaces of the swine carcasses. Following this finding, the level of Salmonella contamination was used as the indicator to assess the possibility of cross-contamination among swine carcasses, facilities and staffs in the abattoirs. The investigation was for the development of effective hazard analysis and critical control point (HACCP). Our results suggested that the existence of cross-contamination of swine carcasses during slaughtering processes make major impact on the meat hygiene and the health of consumers in Taiwan.
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