臺灣博碩士論文加值系統

國人生活水準不斷提升，普遍重視日常生活飲食及營養需求，各種肉類食品及肉製品需求量及品質要求也跟著逐年提昇，食用豬肉之肉品衛生直接關係到國人健康與豬肉及其肉製品在市場上的競爭力，豬隻在屠宰加工過程中屠體受到微生物污染會直接影響到食用肉品衛生及國人健康，影響深遠更是不容忽視。本篇論文是以研究調查屠體表面污染之微生物為主，研究調查期間是2004年6月起至2005年5月止共計一年，對台灣地區三個豬電動屠宰場進行屠宰過程中放血後、燙毛後及用印位置三個監控點的屠體表面污染微生物進行檢測調查，檢測項目包括：總生菌數（Aerobic plate count, APC）、腸內菌群(Coliforms)及大腸桿菌(Escherichia coli)三個主要項目。而豬隻屠體最常受到污染之病原菌則是以沙門氏菌(Salmonella spp)最為常見，豬隻屠體病原菌檢測亦是以沙門氏桿菌最受到重視，是故本篇論文豬隻屠體病原微生物之研究對象是以檢測分離沙門氏菌做為指標性菌，進行電宰流程當中豬隻屠體、設備、人員交叉污染狀況分析，以此分析為害狀況並尋找出重要監控管制重點(HACCP)。，檢測結果豬隻屠宰加工過程當中沙門氏菌交叉污染情況仍然存在，恐有影響食用豬肉之肉品衛生及消費大眾健康之虞。

The improvement of the living standard in Taiwan has given rise to growing
attentions on our daily diet and nutritional need. Moreover, the quantity of meat products as well as the demand on their quality are increasing every year. Meat hygiene is directly associated with the health of consumers and the competitive nature of meat products in the market. Microbial contamination of pork during slaughtering processes would make a great impact directly on human health and therefore cannot be ignored. This study was thus conducted in central Taiwan between June 2004 and May 2005. The main objective of this study was to investigate microbes that contaminate the surfaces of the swine carcasses produced at three different pork abattoirs. Aerobic plate count of coliforms and Escherichia coli, and the presence of Salmonella were applied to assess the level of microbial contamination. The specimens were collected from the surfaces of the carcasses before and after bscalding-dehairing processes and from the finished products. It was found that Salmonellae were the most common contaminants identified on the surfaces of the swine carcasses. Following this finding, the level of Salmonella contamination was used as the indicator to assess the possibility of cross-contamination among swine carcasses, facilities and staffs in the abattoirs. The investigation was for the development of effective hazard analysis and critical control point (HACCP). Our results suggested that the existence of cross-contamination of swine carcasses during slaughtering processes make major impact on the meat hygiene and the health of consumers in Taiwan.

目 次
審核頁
授權頁(國家圖書館)
授權頁(本校圖書館)
誌謝…………………………………………………………………………….i
中文摘要……………………………..………………………………………..ii
摘要（英文）…………………………………………………………….…..iii
目次……………………………………………………………………………iv
表目次…………………………………………………………………………vi
圖目次………………………………………………………………………..viii
第一章　豬隻屠體及肉品衛生之重要性……………………………………..1
第一節　前言……………………………………………………………..1
第二節 豬隻屠體受到微生物污染之來源……………………………..1
第三節　豬隻屠體主要的微生物檢驗項目……………………………..2
第二章　文獻探討……………………………………………………………..4
第一節　沙門氏菌(Salmonella)………………………………………… 4
第二節　大腸桿菌(Escherich coli) …………………………………….13
第三節　腸道正常菌叢與公共衛生之關係……………………………17
第四節　危害分析與重要管制點（HACCP）系統…………………...18
第五節　豬隻屠宰加工過程中的交叉污染…………………………….21
第三章　材料與方法………………………………………………………….25
第一節　影響屠體品質之微生物檢測……………………………….…25
第二節 沙門氏菌之培養分離及確認…………………………………...27
第三節 沙門氏菌之聚合酶連鎖反應(polymerase chain reaction, PCR).28
第四節 沙門氏菌之血清型鑑定…………………………………………29
第五節　沙門氏菌之抗生素敏感性試驗………………………………....31
第四章　結果……………………………………………………………………33
第一節　影響豬隻屠體品質之微生物檢測結果…………………………33
第二節　電宰場豬隻屠體表面微生物用印位置12個月監控檢測結果..35
第三節　兩組屠體燙毛槽水減少屠體表面微生物效果之比較…………36
第四節　屠宰設備食品級軟性清潔劑清潔前後之微生物檢測結果……38
第五節　沙門氏菌在各個採樣點之檢測結果……………………………40
第六節　沙門氏菌菌株之聚合酶連鎖反應實驗結果……………………40
第七節　沙門氏菌之血清型檢測結果……………………………………40
第八節　採樣點與屠體交叉污染狀況分析結果…………………………41
第九節　沙門氏菌之抗生素敏感性試驗結果……………………………45
第五章 討論……………………………………………………………………..47
第一節　三個電宰場屠體表面微生物殘留情況探討……………………47
第二節 電宰作業流程中四個採樣點與屠體交叉污染狀況分析探討…47
第三節　食品級軟性清潔劑應用於清潔電宰場設備之探討……………53
第六章　結論……………………………………………………………………54
參考文獻…………………………………………………………………………89








表 目 次
表1. 沙門氏菌之種(species)、亞種(subspecies)、血清型 (serotypes)、及其宿主.55
表2. 沙門氏菌生化及血清反應…………………………..………………………….56
表3. 沙門氏菌菌體抗原測試及鞭毛抗血清檢測對照表…………………………...57
表4. 沙門氏菌之抗生素敏感試驗NCCLS判讀標準………………………………58
表5. A電宰場豬隻電宰過程中屠體表面殘留微生物數之比較情形……………….59
表6. B電宰場豬隻電宰過程中屠體表面殘留微生物數之比較情形……………….59
表7. C電宰場豬隻電宰過程中屠體表面殘留微生物數之比較情形…………….…60
表8. A、B、C三個電宰場用印位置屠體表面殘留微生物數之比較……………….60
表9. A電宰場監控12個月用印位置豬隻屠體表面微生物數量調查表……………61
表10.電宰過程中第一組燙毛前、後及用印位置豬隻屠體表面微生物數. …………61
表11. 電宰過程中第二組燙毛前、後及用印位置豬隻屠體表面微生物數………………62
表12. 電宰過程中兩組豬隻屠體表面燙毛後位置微生物數之比較………………..62
表13. 電宰過程中兩組豬隻屠體表面用印位置微生物數之比較…………………..62
表14. 四個屠宰設備表面使用食品級軟性清潔劑進行清潔之前微生物檢測結果..63
表15. 四個屠宰設備表面使用食品級軟性清潔劑進行清潔之後微生物檢測結果..63
表16. 各個採樣點檢測沙門氏菌陽性之樣品數及陽性率百分比………………..…64
表17. 屠宰場分離之沙門氏菌菌株血清群型(Serogroup)檢測結果………………..64
表18. 屠宰場分離沙門氏菌血清型檢測結果……………………………………….65
表19. 各個採樣點沙門氏菌血清型數量統計表…………………………………….66
表20. 四個採樣點沙門氏菌交叉污染組合陽性數量……….………………………67
表21. A,B,C,F採樣點檢體沙門氏菌血清型吻合數量………………………………67
表22. 同一屠體A、C、F三個採樣點檢體沙門氏菌血清型表.…………………..67
表23. 同一屠體A、C兩個採樣點檢體沙門氏菌血清型表.……………………....68
表24. 同一屠體A、F兩個採樣點檢體沙門氏菌血清型表………………………..…68
表25. 同一屠體B、F兩個採樣點檢體沙門氏菌血清型表……….…………….….69
表26. 同一屠體C、F兩個採樣點檢體沙門氏菌血清型表………………………...69
表27. 屠宰場分離之沙門氏菌菌株抗生素敏感性試驗結果……………...………...70
表28. 屠宰場分離之沙門氏菌菌株多重抗藥性統計結果………………………..…71




















圖 目 次
圖1. A、B電宰場電宰作業流程圖……………………………………………….…..72
圖2. C電宰場電宰作業流程圖……………………………………………………….73
圖3. 豬隻屠體三個採樣點：(A)燙毛前(B)燙毛後(C)用印位置……………………74
圖4. 採樣前的準備工作：(A) Whirl-Pack無菌採樣袋 (B) 加入10ml 0.1％BPW
(C) 採樣袋密封…………………………………………………………………75
圖5. (A) 採樣區塊面積固定用滅菌模板(B)腿臀部(C)腹部(D)頸頰部，三
個豬屠體表面採樣點…………………………………………………………...76
圖6. (A)壓力泡沫噴霧機 (B)輸送帶 (C)脫毛檯 (D)取內臟檯 (E)內臟盤
，食品級軟性泡沫清潔劑噴灑於四個屠宰設備表面………………………….77
圖7. (A)連續10倍序列稀釋 (B)於培養基上進行平板培養 (C)總生菌培養
情形 (D)腸內菌群與大腸桿菌培養情形…………………………………….….78
圖8.沙門氏菌培養分離鑑定流程圖............................................................................79
圖9. RV broth(Rappaport-Vassiliadis broth)選擇性培養液…………………….…….80
圖10. 沙門氏菌培養於XLD agar上之生長情形…………………………………...80
圖11. MSRV檢測培養沙門氏菌之情形，右邊為陽性…………….………………..80
圖12. 沙門氏菌DNA產物電泳拍攝記錄圖………………………………….……..81
圖13. 沙門氏菌之Ｏ抗原玻片凝集試驗…………………………………………….81
圖14. 檢測用沙門氏菌抗血清……………………………………………………….81
圖15. 沙門氏菌H抗原試管凝集試驗菌液加入抗血清……………………………82
圖16. 沙門氏菌H抗原試管凝集試驗水浴中測試凝集反應………………………82
圖17. 沙門氏菌Ｈ抗原濾紙片相誘導培養法……………………………………….83
圖18. 紙錠擴散法抗生素敏感性試驗藥片抑制圈情形…………………………….83
圖19. 屠宰作業進行當中之清水沖洗豬屠體……………………………………….84
圖20. 屠宰作業進行當中之火焰快速燒烤屠體表面……………………………….84
圖 21、A電宰場屠體用印位置微生物數月份折線圖………………………………85
圖22. 清潔之燙毛槽水……………………………………………………………….85
圖23. 豬電宰場分離之122株沙門氏菌PCR檢測電泳拍攝記錄…………………86
圖24. A,C,F採樣點檢體沙門氏菌血清型吻合比率圖………………………………87
圖25. 污濁之燙毛槽水……………………………………………………………….88
圖26. 屠宰作業流程之取內臟步驟………………………………………………….88

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