Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/15368
標題: 活禽市場與家禽電宰場屠宰有色肉雞及白肉雞之屠體衛生品質比較
The Comparison of Hygiene and Microbiological Quality of Simulative Native Chickens and Broilers Slaughtered at Poultry Slaughterhouse and Live Bird Market
作者: 黃彥穎
Huang, Yang-Ying
關鍵字: live bird market;活禽市場;slaughterhouse;Chickens;aerobic plate count;Salmonella;電宰場;雞;總生菌數;沙門氏桿菌
出版社: 獸醫病理生物學研究所
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摘要: 
台灣肉雞屠宰分為屠宰場電動屠宰及活禽市場手工屠宰,雞種則主要分有色肉雞與白肉雞兩類;在台灣,白肉雞罕見於活禽市場手工屠宰。雞隻於屠宰過程當中,屠體可能會受病原菌汙染,影響屠體衛生品質及消費者的健康。
本調查為了解不同雞種於不同屠宰地點屠宰之屠體衛生品質差異。自2009年12月至2010年12月間,利用浸洗法調查屠體總生菌數及沙門氏桿菌作為衛生品質判斷之依據。發現白肉雞電宰後總生菌數對數平均值為3.14最少,其次是有色肉雞電動屠宰4.53,而手工屠宰有色肉雞其屠體總生菌數量最高達4.92。另外於活禽市場進行白肉雞手宰,其總生菌數對數平均值5.36與有色肉雞手宰並無差異。而各屠宰法之雞隻屠體表面沙門氏桿菌陽性率,於自訂檢驗方法 (參考並調整自FSIS ) 下皆有相當高的檢出率 (>60%)。此外收集不同地點屠宰有色肉雞及白肉雞之肝臟、膽囊、膽汁及盲腸壁分離沙門氏桿菌。結果電宰白肉雞之總個體陽性率達60%,高於電宰有色肉雞之31%及活禽市場的37% (早市23%;黃昏市場48%)。上述分離到的沙門氏桿菌分離株,無論雞種或屠宰地點,血清群皆以Group C2為主。
最後針對活禽市場屠宰之較高的屠體總生菌數及沙門氏桿菌,設計符合攤販成本之屠後改善法;利用水、冰及氯水搭配處理屠體。發現屠體以冰氯水處理後之總生菌數對數平均值4.18,與氯水處理組4.77的屠體均優於冰水處理組5.37、水處理組5.48及不處理組5.62。由此發現在活禽市場手宰法,冰氯水的使用可以顯著改善屠體總生菌數,但在各種處理方法下,屠體表面的沙門氏桿菌仍可被檢測出來。
本研究顯示無論雞種,於活禽市場中屠宰之屠體品質劣於電動屠宰場。此數據可提供主管機關禁止傳統市場進行活禽屠宰之參考。而為因應此政策實施之過渡時期,利用冰氯水行屠後處理亦可推廣於活禽市場中以期有更佳之屠體品質。

The main source of chicken meat in Taiwan is from simulative native chickens (SN) and broilers. Chickens are slaughtered either by automatic processing in modern slaughterhouse or by manual processing in live bird market. During slaughtering process, chicken carcasses might be contaminated with pathogenic microorganisms such as Salmonella spp. The investigation of microbial contamination in different types of chickens slaughtered at different locations may provide important information contributing to public health.
The aim of the study was to evaluate the carcass quality of chickens with the criteria of aerobic plate count and isolation of Salmonella spp. from carcasses using whole carcass rinse method (following the FSIS protocol with minor modification). Different types of tested chickens were sampled from December 2009 through December 2010 and liver, gall bladder, bile and cecum of the tested chickens were sampled for the isolation of Salmonella spp.. The results showed that the log mean number of aerobic plate count of the broilers slaughtered from slaughterhouse, the SN slaughtered from slaughterhouse, the SN slaughtered from live bird market and the broilers slaughtered from live bird market was 3.14, 4.53, 4.92 and 5.36, respectively, and Salmonella prevalence from the different types of tested carcasses were all over 60% using the high sensitivity sampling method. The prevalence of Salmonella from viscus of broilers slaughtered from slaughterhouse, the SN slaughtered from slaughterhouse, the SN slaughtered from live bird market and the broilers slaughtered from live bird market was 60%, 31%, and 37% respectively, and the major serogroup of all the isolated Salmonella spp. was group C2.
To improve the quality of the chicken carcasses slaughtered from live bird market, various processes were tested. The log mean number of aerobic plate count from icy chlorine-, chlorine-, icy water-, water-treated, and untreated chicken carcasses were 4.18, 4.77, 5.37, 5.48 and 5.62, respectively. The icy chlorine-treated chicken carcasses has significant effect on reducing the aerobic plate count however Salmonella spp. still could be isolated.
No matter what type of chicken slaughtered, the hygiene quality of chicken carcasses from slaughterhouse was better than the one from bird market. The Use of icy chlorine can improve the carcass quality, therefore, can be applied for the chickens slaughtered at live bird markets.
URI: http://hdl.handle.net/11455/15368
其他識別: U0005-2707201100154000
Appears in Collections:獸醫病理生物學所

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