Microflora changes of chilled duck at processing plants | 冰鲜鸭加工车间的菌相变化分析

Chinese. 应用传统微生物培养和聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）技术,综合分析冰鲜鸭加工中主要工序点的菌相变化。同时对车间环境包括车间空气、工人手面、案板、胴体表面以及预冷水进行污染调查,并通过PCR-DGGE研究车间环境菌种的多样性。结果表明：影响冰鲜鸭产品微生物污染状况的主要来源为净膛间,主要菌种有Aeromonas veronii、Macrococcus caseolyticus、Acinetobacter lwoffii、Shewanella baltica、Enhydrobacter aerosaccus、Rothia mucilaginosa以及Staphylococcus属;直接来源为二阶预冷水,主要菌种为Aeromonas veronii、Enhydrobacter aerosaccus、Pseudomonas fluorescens、Shewanella baltica和Acinetobacter lwoffii,与产品菌种组成相同。前区与后区的隔离对降低后区微生物污染起到关键作用,净膛工序和预冷工序是影响产品微生物指标的关键。

English. Assisted with traditional microbial culture and polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）technology,the microflora changes of chilled duck at major processing steps were detected.The microbiological contamination of air,workers′ hands,table,carcass surface and pre-chilling water was assayed with conventional culture method and the diversity of microbes was analyzed with PCR-DGGE technology.Taken together,it showed that the main contamination source of the product was eviscerating plant,with the major strains being Aeromonas veronii,Macrococcus caseolyticus,Acinetobacter lwoffii,Shewanella baltica,Enhydrobacter aerosaccus,Rothia mucilaginosa and Staphylococcus,and the direct contamination source was the second stage pre-chilling water,with the major strains being Aeromonas veronii,Enhydrobacter aerosaccus,Pseudomonas fluorescens,Shewanella baltica and Acinetobacter lwoffii,which were identical with the strain composition of the products.The separation of products between front area and back area had a critical effect on surpressing the microbial contamination of back area.Pre-chilling and eviscerating processes were the key points affecting the microbial traits of product,and the results could serve as a reference for further decontamination of the plants.