冷鲜肉生产和售前处理对其微生物菌落总数的影响

为探讨冷鲜肉生产和售前处理对其微生物茵落总数的影响，以冷鲜猪肉为原料，分析了不同接触方式（裸手、洗手、戴手套）对其微生物茵落总数的影响．实验结果发现：裸手接触使冷鲜肉的茵落总数呈二次线性增加（R2=0．907）；清洁产品和消毒液洗手均可有效降低冷鲜肉的茵落总数，消毒液的降茵效果较清洁产品有效，洗手的降茵效果依次为，双氧水〉漂白粉〉肥皂〉洗洁精〉香皂；戴医用手套对防止冷鲜肉茵落总数增加的效果优于线手套和塑料手套．建议冷鲜猪肉生产及售前处理时，应避免裸手接触，尽可能戴医用手套或用肥皂洗手后处理冷鲜猪肉．

Effect of Producing and Pre-sale Processing on Total Plate Colony of Chilled Meat

Taking chilled pork as raw material, this paper analyzes the effect on the total plate colony by different touching methods（ with naked hands, washed hands, gloves）. The results indicate that the total plate colony of chilled pork increases in a quadratic linear（R2 = 0.907）by the naked hand processing way. Washing hands with cleaning products and washing hands with disinfectants are both effective measures to control the total plate colony of the chilled pork. Washing hands with disinfectants is more effective than washing hands with cleaning products. The bacterial reduction effect sorted by descending order is hydrogen peroxide 〉 bleach powder 〉 disinfectant soap 〉 detergent 〉 scented soap. As to protection procedure, the an- ti-bacteria effect sorted by descending order is medical gloves 〉 cotton gloves 〉 plastic gloves. These results suggest that the chilled pork should avoid being touched with the naked hand in the production and pre-sale processing;but washing hands by disinfectant soap and wearing medical gloves are suitable methods.