ԍF30
^CgFMicrobial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants
ҁFGill, C.O.
_-NFInternational Journal of Food Microbiology 42:175-184  (1998)
[ށF
FCanada


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Ƒ̏vZX́AׂẲ\ȏdvȍƁiall possibly critical operationsj͍̒̐܂dłBقȂvZX̗ގƂ̉qsihygienic performancesj̔ŕA̍Ƃ̂ꂼSẲqs̑Ó]鍪ƂėvB̂߁AƑ̏ƒ̔΍̍ŏ̌iinitial studyjƂāA\yьr3̔vZXɂāAƑ̂̍׋ې𑪒肵AƑ̂̓̏ꏊisingle sitejTvO邱ƂɂeƂɋN鉘]邱Ƃł邩ǂ肵A̍ƂɂH͈̉̔͂Rg[\̎w𓾂邽߂ɒB
 
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׋ې(aerobic count)C咰یQ(coliforms)C咰(E.coli)
 
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aiqtB^[@(hydrophobic grid membrane filtration)CۂȂ
 
 
 
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@㎈̌ҕ(crotch site)F玞̍ŏ̃JbgɂeC׋ېA{݂ႢC咰یQƑ咰ېA{݂ƔrB{݂ႭCC{݂͂ȂႢBC{݂A{݋yB{݂蕳֗Rۂ̉ႢBAŏɃJbg郉Cɉ(along the lines of the opening cuts in the skins)F׋ېA{݂ႢC咰یQƑ咰ېC{݂ႢBBr\ōŏɃJbg郉CɉɊւƈ3lɂ鉘̍(the opening cuts in the hindquarters skin made by each of three workers)Fƈ̈Ⴂɂ鉘̍͂قƂǂȂBC\(rump site)F׋ېC{݂C咰یQƑ咰ېC{݂ႭCB{݂͔ɒႩBD(waist site)F\̉󋵂ƗގĂC咰یQƑ咰ېB{݂C{݂łقړlłBEr\(hindquarters)F׋ېB{݂C{݂ŗގĂCA{݂ႩB咰یQƑ咰ېB{݂C{݂A{݂蒘ႩBA{݂͋K肳ꂽyїv𖞂HACCPVXeɂ菈sĂ邪C\ɃRg[łĂȂB
 
