【作者】 魏文平；

【导师】 梁成云；

【作者基本信息】 延边大学 ， 动物营养与饲料科学， 2010， 硕士

【摘要】 随着人们对自身健康重视程度的提高,肉与肉制品安全面临着越来越严峻的考验。屠宰加工是肉牛从活畜体经过放血、解体等一系列处理过程最后加工成胴体即食肉的过程,也是微生物污染的第一步。因此,在屠宰加工中建立一套好的安全预防体系是保证我国延边黄牛肉质量的必要措施。目前,延边地区大部分屠宰场屠宰操作不够规范,屠宰前动物受到应激作用比较大,严重影响肉与肉制品品质；屠宰场卫生体制不够健全,肉与肉制品安全难以保证。本研究以吉林省龙井市长白山犇福清真肉业有限公司(屠宰场的卫生情况)为例进行了微生物的分析研究,并建立了一套完整的适合该企业的GMP(良好操作规范)、SSOP(卫生标准操作程序)、HACCP(危害分析与关键控制点)模型,经试用,取得了较好的效果。本研究通过对长白山犇福清真肉业有限公司(屠宰场)HACCP模型的建立及运用,提高了该企业牛肉的卫生质量,进一步规范了屠宰与加工环节,为延边地区其他屠宰场质量管理模型的开发提供参考。主要研究结果如下：1.GMP模型的建立：以GB／T20551-2006《畜禽屠宰HACCP应用规范》中附录B良好操作规范要求为主要参考依据,结合龙井长白山犇福清真肉业屠宰场实际情况,制定出适合该屠宰场的GMP操作模型并贯彻执行。2.SSOP操作模型的建立：为达到GMP,从以下11个方面对屠宰加工过程进行控制,包括屠宰各工序、加工用水的安全卫生、食品接触面的卫生、员工自身、防止交叉污染、手的清洗和消毒、防止污染物的危害、有毒化合物的标记,贮藏和使用、员工的健康卫生、鼠、虫的灭除、环境卫生。经具体执行后,该屠宰场的卫生情况得到很大的改观。3.HACCP模型的建立及运用：通过对微生物情况的分析、屠宰步骤的确认与验证、屠宰过程的危害分析,确定了出栏和待宰、宰后检验、金属检测为关键控制点,并确定了其关键控制点的临界值、监控程序、纠偏措施等。4.微生物分析：结果表明,刺杀放血工人的手、刺杀放血的刀具、地屠宰间、墙屠宰间、墙分割间、机械剥皮、劈半、割牛尾的菌落总数在实施HACCP后显著降低(P＜0.05)：刺杀放血工人的手、刺杀放血的刀具、刺杀放血工人的工作服、去头蹄工人的工作服、墙屠宰间、劈半、割牛尾、胴体修整、称重的大肠菌群在实施HACCP后显著降低(P＜0.05)。更多还原

【Abstract】 The safety of the meat and meat products is facing more and more severe test as people begin to focus on their own health in a higher level. The livestock slaughter and processing is the body of the cattle through the blood-letting, the disintegration of a series of processing the carcass or meat processed into the final process, and it’s the first step in microbial contamination. Thus, establish a good safety prevention system in slaughter and processing is a necessary measures to ensure the quality of our beef of Yanbian. At present, most of the abattoirs slaughtered slaughtering operations is not specifications enough in the Yanbian area, the role of stress in the animals were relatively large, the operations affected the quality of meat-and meat products seriously;and the systems of slaughterhouse health are inadequate, It’s difficult to guarantee the safety of meat and meat products. The paper conducted a survey and analysis of microbiological research about hygiene conditions of the slaughterhouse in Changbaishan Ben Fu Halal meat industry in Longjing, Jilin Province and set a complete and suitable quality management model for the enterprise GMP (Good Manufacturing Practice)、SSOP (sanitation standard operating procedure)、HACCP (Hazard Analysis and Critical Control Point)and achieved good results. Through the creation of HACCP guidelines and models in Changbaishan Ben Fu Halal meat industry, improved the hygiene quality of the beef in their enterprise, standardized the slaughter and processing sectors further, provide a reference for quality management model development in slaughterhouse of Yanbian. The major findings are as follows:1.GMP model:use the GB/T20551-2006《livestock and poultry slaughtering HACCP application of norms》Appendix B Good Manufacturing Practice requirements as the main frame of reference, combined with Cnangbaishan Ben Fu Halal meat industry in Longjing s actual situation; and developed appropriate GMP operation model for the slaughterhouse.2. SSOP operation model:In order to achieve GMP, we should control the slaughter and processing in the following 11 aspects:including the slaughter of all processes, the safety and sanitation of processing water, the hygiene of the food contact surfaces, staff themselves, to prevent cross-contamination, hand cleaning and disinfection, to prevent the pollutants, the marking, storage and use of toxic compounds, employee health and hygiene, the elimination of the rodent and insect, the hygiene of environmental. After the concrete implementation, the hygiene situation of the slaughterhouse greatly improved.3. HACCP guidelines and model-building:Through the investigation and study of microorganisms, identification and verification of the slaughter steps, the hazard analysis of the slaughtering process, determined the CCP:the slaughter and slaughter, post-mortem inspection, metal detection, and determined its CCP’s threshold, monitoring procedures, corrective measures.4.The survey of microbiological status:The results show that the total number of oxtail colonies significantly decreased after the implementation of HACCP (P< 0.05) in the workers hands in the assassination of bleeding, the assassination of bleeding knives, the slaughter, the wall of slaughter, the walls split, the mechanical peeling,-splitting and a half, cutting oxtail. The coliform significantly decreased after the implementation of HACCP (P<0.05) in the workers hands of assassination of bleeding, the assassination of bleeding knives, the clothing workers of assassination of bleeding, the clothing workers of the hoof to the head-worker, walls slaughter, splitting and a half, cutting oxtail, carcass dressing and weighing.更多还原