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بررسی آلودگی میکروبی لاشه طیور گوشتی در طی خط کشتار کشتارگاه صنعتی همدان | ||
| تحقیقات دامپزشکی و فرآوردههای بیولوژیک | ||
| شناسنامه علمی شماره، دوره 27، شماره 2، تیر 1393، صفحه 8-13 اصل مقاله (397.83 K) | ||
| شناسه دیجیتال (DOI): 10.22092/vj.2014.100976 | ||
| نویسندگان | ||
| محمد رضا پژوهی الموتی* 1؛ عبدالمجید محمدزاده2؛ علی خنجری3 | ||
| 1گروه بهداشت وکنترل کیفی مواد غذایی،دانشکده پیرادامپزشکی،دانشگاه بوعلی سینا ،همدان | ||
| 2گروه پاتوبیولوژی،دانشکده پیرا دامپزشکی،دانشگاه بوعلی سینا،همدان | ||
| 3گروه بهداشت و کنترل کیفی مواد غذایی،دانشکده دامپزشکی ،دانشگاه تهران،تهران | ||
| چکیده | ||
| فرایند کشتار طیور در کشتارگاه می تواند لاشه طیور سالم را درگیر آلودگیهای متعدد با عوامل پاتوژن سازد.این مطالعه با هدف بررسی تاثیر شرایط کشتار بر روی وضعیت بهداشتی لاشه طیور کشتار شده در کشتارگاه صنعتی همدان انجام گردید.جهت انجام این بررسی از سطح پوست ناحیه سینه لاشه طیور به طور تصادفی نمونه رداری با سواپ و صفحه الگو صورت پذیرفت.بر این اساس در طی مراحل مختلف کشتار شمارش کلی باکتریهای هوازی(TVC)،کلی فرمها،اشریشیا کلی،استافیلوکوکوس اورئوس بیماریزا و جستجوی سالمونلا مورد ارزیابی قرار گرفت.نتایج نشان داد که مرحله خنک سازی در چیلرها به صورت معنا داری (P>0.05) سبب کاهش میزان شمارش کلی باکتریهای هوازی(1LOG) ،کلی فرمها(0.27log),اشریشیاکلی(0.47log) و استافیلوکوکوس اورئوس (1.46 log) در لاشه های طیور میشود. مرحله تخلیه اندرونه ها نسبت به دیگر مراحل کشتار واجد بیشترین میزان آلودگی بود. در تمامی مراحل باکتری سالمونلا از لاشه طیور قابل جداسازی بود.اگر چه میزان بار میکروبی لاشه ها پس از خنک سازی در چیلر کاهش می یابد اما با توجه به آلودگی متقاطع به برخی با کتریها از قبیل سالمونلا و استافیلوکوکوس اورئوس ،نیاز به اصلاح خط کشتار و آموزش موثر به کارگران در رابطه با بهداشت و سلامتی وجود دارد.همچنین توجه ویژه به کاهش آلودگی گله ها در طول پرورش به سالمونلا باید صورت گیرد. | ||
| عنوان مقاله [English] | ||
| A survey on microbial contamination of broiler carcass during processing in Hamedan industrial abattoir | ||
| نویسندگان [English] | ||
| M.R Pajohi Alamoti1؛ A Mohammadzadeh2؛ A Khanjari3 | ||
| 1Departmet of Food Hygiene, Faculty of Para-Veterinary Science, Bu-Ali Sina University, Hamedan, Iran | ||
| 2Department of Pathobiology, Faculty of Para-Veterinary Science, Bu-Ali Sina UniversityHamedan, Iran, | ||
| 3Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran | ||
| چکیده [English] | ||
| The poultry slaughter processing in abattoirs may result in carcass contamination with different pathogens. This survey was carried out to evaluate the slaughtering process effects on hygienic status of poultry carcass slaughtered in Hamedan industrial abattoir. For this purpose, samples were taken from breast skin surface with swab and template randomly. Therefore, counting of total aerobic plate count, coliforms, E.coli and Staphylococcus aureus and detecting of Salmonella spp. were done in different slaughtering processes. The results showed that the cooling in chillers significantly (p < 0.05) decreased the total aerobic plate count (1 log10 cfu/cm2), coliforms (0.27 log10cfu/cm2), E.coli (0.47 log10cfu/cm2) and Staphylococcus aureus (1.46 log10cfu/cm2) in poultry carcass. In the evisceration stage the highest contamination was observed in comparison with other stages. Salmonella spp. was detectable in all stages of processing. Although the carcass bacterial load was decreased after cooling in chillers, cross contamination with some bacteria such as Salmonella and Staphylococcus aureus necessitates the need for modifying slaughter line and effective staff training regarding hygiene. Furthermore, special attention should be paid to salmonella spp. infection control in poultry farms during rearing period. | ||
| مراجع | ||
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