A Survey of Microbial Contamination during Yak Slaughter in Lhasa
LIU Wenwen1,2, DAWA Zhuoma3, ZHANG Qiang4, SUO Huayi2, ZHANG Songshan1, YANG Yuanli2, CI Dun3, XIE Peng1,*
1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Food Science, Southwest University, Chongqing 400715, China; 3.Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China; 4.Institute of Animal Science and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850009, China
Abstract：In order to clarify the extent of microbial contamination of yak carcasses in Lhasa and to identify the points of microbial contamination control, the airborne microbes in a slaughterhouse before slaughter and the total bacterial and coliform counts on yak carcass and food contact surfaces were determined. The results showed that the slaughter plant was seriously contaminated before slaughter. The total bacterial and coliform counts were significantly increased during skinning and evisceration and further increased in carcass quarters. The main sources of microorganisms during the slaughter process were pad and ax.
刘文文，达娃卓玛，张 强，索化夷，张松山，杨媛丽，次 顿，谢 鹏. 拉萨地区牦牛屠宰过程中的微生物污染[J]. 肉类研究, 2018, 32(3): 7-11.
LIU Wenwen, DAWA Zhuoma, ZHANG Qiang, SUO Huayi, ZHANG Songshan, YANG Yuanli, CI Dun, XIE Peng. A Survey of Microbial Contamination during Yak Slaughter in Lhasa. Meat Research, 2018, 32(3): 7-11.
2018, Vol. 32 
