豬肉產(chǎn)品中致病微生物的污染及風(fēng)險(xiǎn)評(píng)估研究.pdf

1、1132672#女』』LM!L生女‰：』Ⅱ——一西貯農(nóng)林針杖大學(xué)2007屆攻讀碩士學(xué)位研究生學(xué)位(畢業(yè))論文豬肉產(chǎn)品中致病微生物的污染及風(fēng)險(xiǎn)評(píng)估研究學(xué)科專業(yè)研究方向研究生指導(dǎo)教師合作指導(dǎo)教師完成時(shí)間塑隨置匡堂量匡壘基衛(wèi)生王蘭王晶塹副麴堡整塑墨副壁塞旦!!QZ至且中目陜西楊凌STUDYoNPATHoGENICMICRoBIALCoNTAMINATIoNINPoRKPRODUCTSANDITSRISKASSESSMENTABSTRACTPa

2、thogenicmicrobialcontaminationWaSoneofthemainfactorsofinfluencingourcountryporkproductqualityandsafety，butcurrentlythecountrystillhavequestionsthatthemainpathogenicmicrobialcontaminationofpresentsituationbackgroundisuncl

3、earandriskassessmentworkishysteresisintheporkproductsTIlisresearchcombinesthemethodoffieldinvestigationandthelaboratorydetection，investigatespathogenicmicrobialcontaminationinfluencefactorsandtheinfluencingfactorsofourco

4、untryporkproducts，simultaneouslyearrysoutriskaSsessmenttopathogenicmicrobialcontaminationofporkproductsaccordingto‘‘PrinciplesandguidelinesfortheconductofmicrobiologicalriskaSsessment”institutedbyCodexAlimentariusCommiss

5、ion，intendtofindoutthepresentsituationofpathogenicmicrobialcontaminationofDorkproductsinChinaandestablishinternationalriskassessmentmodelaboutqualityandsasetyofporkproducts1Throughthefieldinvestigationonhygieneconditiono

6、fswinenursery，theslaughterprocessingenterpriseandthemarketenvironmentalporkproducts，findingoutthecurrentinfluencingfactorsaremodeofraisingpigproductionprocessingtoolsofslaughter，theflushingwaterplantenvironment，operators

7、personalhygiene，refrigerationtemperatureandtime，transportmeflns，saleenvironmentalsanitationandtheoperatorspersonalhygienehealthandSOon2Accordingtotherequirementofporkmicrobionindex，examinationof180porksampledrawingsfromp

8、artialprovincesandcities，detectingtotalnumbersofcolony，coliformgroup，salmonellaenterohemorrhagicEseherichiacoli0157：H7TheresultindicatedthatenterohcmorrhagicEseheriehiacoli0157：H7werenotdetectedfromporksamples，thetotalnu

9、mbersofcolonyconformstothenationalnonenvironmentaldamageporkstandard，butthemajorityofsampledetectionvaluewerehighert11eyweresituatedbetween10’and101Tknumberofcoliformgrouppositivesampleswere60itaccountedfor3333％ofthetota

10、lsamplesnlenumberofsalmonellapositivesampleswere28，itaccountedfor1556％ofthetotalsamplesTheseindicatedthattheintestinaltractmicrobialpopulationcontaminationwasseriousintheproductionprocessingandthesalesprocess，porkproduct

11、shygienicqualityWaSseriouslyinfluencedbysalmonellacontamination3Accordingtocorrelativedatacollectedintheinvestigation，hadasystematicresearchtochineseporkproductspathogenicmicrobialcontaminationriskfromaspectsonhazardiden