بررسی روش‌های کنترل و کاهش آلودگی باکتری‌های بیماری‌زای شاخص در لاشه مرغ در فرآیند کشتار طیور

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 21، شماره 5 - شماره پیاپی 95، آذر و دی 1404، صفحه 569-584   

نوع مقاله: مقاله کوتاه

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.92779.1453

نویسندگان

امیر شفیعی دستگردی؛ حمدالله مشتاقی^* ؛ مجتبی بنیادیان

گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران

چکیده

آلودگی میکروبی لاشه‌های طیور یکی از چالش‌های اساسی در فرآیند کشتار و تولید فرآورده‌های خام دامی به‌شمار می‌رود. در این مطالعه، 150 نمونه از 450 لاشه مرغ گوشتی پس از کشتار، به‌صورت تصادفی در یک گروه کنترل و چهار گروه تیمار از نظر شمارش کلی باکتری‌ها، و باکتری‌های بیماری‌زای شاخص نظیر کمپیلوباکتر و سالمونلابررسی شدند. تیمارها شامل استفاده از آب حاوی پودر یخ (در دماهای 0 و 10 درجه سانتی‌گراد)، اسید لاکتیک (0.5 و 1 درصد)، گاز ازن (ppm1 و 2) و میدان الکتریکی پالسی (60 ولت، 100 و 200 مگاهرتز)، و اثر ترکیبی تیمارهابه مدت 5 و 10 دقیقه بودند. داده‌ها با استفاده از نرم‌افزارSPSSو آزمون‌های آماریANOVAوT-Testآنالیزشدند. نتایج نشان داد که میانگین شمارش کلی باکتری‌ها، کمپیلوباکتر و درصد آلودگی سالمونلا در گروه کنترل به‌ترتیبlog CFU/g  6.18، log CFU/g 2.98 و 42 درصد بود. اعمال تیمار اسید لاکتیک و اثر ترکیبی تیمارها در بالاترین سطوح مورد بررسی به‌طور معنی‌داری(0.05>P)،سبب کاهش آلودگی در کلیه شاخص‌های میکروبی شد.افزایش زمان اعمال تیمار از 5 به 10 دقیقه منجر به بهبود نسبی در کارایی گردید. همچنین، اعمال تیمارها به مدت 5 دقیقه توانست بیش از نیمی از جمعیتسالمونلا را کاهش دهد اما افزایش زمان تیمار به 10 دقیقه، منجر به کاهش بیشتر این باکتری بیماری‌زا شد (0.05>P).با توجه به این یافته‌ها، به‌کارگیری روش‌های ترکیبی نوین می‌تواند به‌عنوان رویکردی مؤثر و قابل اجرا در ارتقای بهداشت میکروبی و افزایش ایمنی محصولات طیور در صنایع کشتارگاهی مدنظر قرار گیرد.

کلیدواژه‌ها

ایمنی میکروبی؛ اسید لاکتیک؛ سالمونلا؛ کمپیلوباکتر؛ گاز ازن

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