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Méthodes de décontamination microbienne des carcasses de porcs
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ISBN10: 6208042895
ISBN13: 9786208042899
Publisher: Editions Notre Savoir
Published: Sep 2 2024
Pages: 88
Weight: 0.31
Height: 0.21 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786208042899
Publisher: Editions Notre Savoir
Published: Sep 2 2024
Pages: 88
Weight: 0.31
Height: 0.21 Width: 6.00 Depth: 9.00
Language: French
L'objectif de cette étude était d'évaluer l'application d'eau chaude entre 76 C et 78 C et de 1,5% d'acide lactique sur la surface des carcasses de porc en vue d'une réduction microbienne. Quatre traitements ont été utilisés, T1, T2, T3 et T4 avec de l'eau à différentes températures suivie ou non d'une aspersion d'acide lactique. Des écouvillons ont été prélevés sur des carcasses de porcs naturellement contaminées au cours du processus normal d'abattage et les micro-organismes suivants ont été recherchés: mésophiles aérobies, entérobactéries, Escherichia coli, Salmonella spp. et E. coli 0157 par la méthodologie conventionnelle et par les méthodes alternatives PETRIFILM(TM) et TEMPO(R) . Aucun résultat positif n'a été obtenu pour E. coli O157. Salmonella spp. a été détectée dans 5 (6,58%) des 76 carcasses échantillonnées, et les sérotypes trouvés étaient Thyphimurium, Agona et Derby. Le traitement qui a montré la meilleure réduction du nombre de carcasses contaminées est celui qui consistait à baigner les carcasses dans de l'eau à une température comprise entre 76 C et 78 C, puis à les asperger d'acide lactique à une concentration de 1,5 %.
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