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Metodi di decontaminazione microbica delle carcasse suine
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ISBN10: 6208042909
ISBN13: 9786208042905
Publisher: Edizioni Sapienza
Published: Sep 2 2024
Pages: 88
Weight: 0.31
Height: 0.21 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786208042905
Publisher: Edizioni Sapienza
Published: Sep 2 2024
Pages: 88
Weight: 0.31
Height: 0.21 Width: 6.00 Depth: 9.00
Language: Italian
Lo scopo di questo studio è stato quello di valutare l'applicazione di acqua calda tra 76 C e 78 C e di acido lattico all'1,5% sulla superficie delle carcasse di maiale ai fini della riduzione microbica. Sono stati utilizzati quattro trattamenti, T1, T2, T3 e T4 con acqua a diverse temperature seguita o meno da aspersione di acido lattico. Sono stati utilizzati e confrontati metodi diagnostici microbiologici alternativi e convenzionali per la rilevazione dei microrganismi. I tamponi sono stati prelevati da carcasse di suino naturalmente contaminate durante il normale processo di macellazione e sono stati analizzati i seguenti microrganismi: mesofili aerobi, enterobatteri, Escherichia coli, Salmonella spp. e E. coli 0157 con metodologia convenzionale e alternativa con PETRIFILM(TM) e TEMPO(R) . Non sono stati riscontrati risultati positivi per E. coli O157. Salmonella spp. è stata rilevata in 5 (6,58%) delle 76 carcasse campionate e i sierotipi trovati sono stati Thyphimurium, Agona e Derby. Il trattamento che ha mostrato la migliore riduzione del numero di carcasse contaminate è stato quello che consisteva nel bagnare le carcasse in acqua con una temperatura compresa tra 76 C e 78 C, seguito dall'irrorazione con acido lattico a una concentrazione dell'1,5%.
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