Otilia Cristina Crăciun

RESEARCH ON DETERMINATION OF SHEEP CARCASSES DEGREE AND CONTAMINATION DURING SLAUGHTER

Otilia Cristina Crăciun, Alina Vlad Sabie, Roxana Lazăr, P.C. Boişteanu, V. Gheorghiţă

Abstract
Meat quality is influenced by the slaughter of animals, especially the hygiene conditions in which killing is carried out.
During slaughter, sheep carcasses can become contaminated with microorganisms directly by blowing air during evisceration and storage.
The study was conducted on 80 samples of lamb carcasses and 40 muscle samples from regions of adult sheep. We perfomed qualitive and quantitative bacteriological examination. The purpose of this study was to show the dergee of bacteriological contamination of surface and profile of adult sheep and lamb carcasses, obtained at the slaughterhouse. Samples were colected from the cervical region, chest, and of the external biceps femoris muscles from the lambs carcasses (after evisceration and cold storage) by swabbing an area of 100 cm2, with a sterile gauze pad that has been moistened with peptone water.
Samples from adult sheep were collected from the biceps femoris inside muscles (after skinning and before chiling) by cutting a 1 cm3 surfaces using a sterile scalpel. For lambs, depending on the region housing, NTG ranged from 5.6 to 6.5 log cfu/cm2 after evisceration and from 3.1 to 4.3 log cfu/cm2 after chilling. Bacteriological profile was represented by changes in Gram - and Gram + strains. Gram - strains detected are: 82% coliforms, 43% E. coli, 37% Proteus spp and 29% Pseudomonas spp.
Gram + strains detected are: Staphylococcus spp, Bacillus and Clostridium spp.
For adult sheep, in different medias culture were developed: coliforms (Enterobacteriaceae lactose- positive, Enterobacteriaceae lactose- negative), colonies of Clostridium perfringens and colonies of Lysteria monocytogenes.

Key words: mutton, bacteriological exam, health


CERCETĂRI PRIVIND DETERMINAREA GRADULUI DE CONTAMINARE AL CARCASELOR DE OVINE PE PARCURSUL ABATORIZĂRII

Otilia Cristina Crăciun, Alina Vlad Sabie, Roxana Lazăr, P.C. Boişteanu, V. Gheorghiţă

Rezumat
Calitatea carnii este influentata de sistemul de sacrificare al animalelor, īndeosebi de conditiile de igiena īn care este realizata sacrificarea.
Īn timpul sacrificarii, carcasele de ovine se pot contamina cu microorganisme direct prin insuflarea de aer, īn timpul eviscerarii, depozitarii, prin contactul cu diferite suprafete. Studiul a fost realizat pe 80 probe din carcase de miel si 40 probe de regiuni musculare provenite de la carcase de ovine adulte. S-a efectuat examenul bacteriologic calitativ si cantitativ. Scopul acestui studiu a fost de a arata gradul de contaminare superficiala si profilul bacteriologic al carcaselor de miel si ovina adulta, obtinute īn abator. Au fost recoltate probe din regiunea cervicala, piept, si partea externa a muschiului biceps femoris de la carcasele mieilor (dupa eviscerare si refrigerare), prin tamponarea unei suprafete de 100 cm2, cu un tampon de tifon steril, care a fost umezit cu apa peptonata.
Probele de la ovinele adulte au fost recoltate din interiorul muschiului biceps femoris (dupa jupuire si īnainte de refrigerare) prin sectionarea unei suprafete de 1 cm3, cu ajutorul unui bisturiu steril.
Pentru miei, īn functie de regiunea carcasei, NTG-ul a variat īntre 5,6- 6,5 log ufc/cm2 dupa eviscerare si 3,1- 4,3 log ufc/cm2 dupa refrigerare. Profilul bacteriologic a fost reprezentat de variatii ale tulpinilor gram - si gram +. Tulpinile gram - detectate sunt reprezentate de: coliformi 82%, E. coli 43%, Proteus spp. 37% si Pseudomonas spp. 29%.
Tulpinile gram + detectate sunt reprezentate de: Staphylococcus spp., Bacillus spp. si Clostridium.
Pentru ovine adulte, pe diferite medii de cultura s-au dezvoltat: coliformi (Enterobacteriaceae lactozo-pozitive, Enterobacteriaceae lactozo negative), colonii de Clostridium perfringens.

Cuvinte cheie: carne de ovine, examen bacteriologic, salubritate