文章基本信息

标题：Process Improvement at Slaughterhouses for Reduction of Campylobacter jejuni Contamination in Chicken Meats
本地全文：下载
作者：E. ISHII ; Y. TOKINOBU ; K. OKABE 等
期刊名称：生活衛生
印刷版ISSN：0582-4176
电子版ISSN：1883-6631
出版年度：1989
卷号：33
期号：5
页码：212-217
DOI：10.11468/seikatsueisei1957.33.212
出版社：Osaka Urban Living and Health Association
摘要：One main cause of Campylobacter jejuni contamination in chicken meats is considered leakage of feces containing C. jejuni from vents or cross-contamination through use of the same equipment such as chopping boards or cutlery clothes, during dissection according to the sotomuki or nakanuki method used in Japan. Improved steps that reduce C. jejuni contamination in chickens while conducting the sotomuki method are the followings: i) closing the vent before dissection, ii) soaking in NaClO solution (1-2ppm) for 15min, iii) separation of internal organs from body on a separate chopping board and using other clothes. When conducting the nakanuki method, additional showerings are carried out at 5 sites.