Researching the microbial contamination condition of meat and meat products in Lanzhou

Objective:To know the hygiene quality of pork products and hygienic situation of slaughter pig and the microbial contamination condition meat and meat product in Lanzhou.Methods: Chose 2 fixed point slaughterhouses of Lanzhou in 2003-2006,based on the criteria of national standards,300 samples from pig carcass surface and carcass meat were examined for aerobic bacterial count,Coliform bacteria and Salmonella contamination,based on a random sampling to collect 100 of life pork, beef,mutton,bird meat and 1 200 samples of cooked meat products for common pathogenic bacteria from different hotel and supermarket in Lanzhou.Results: The overall positive rate of Salmonella in carcass surface and meat samples was 7.5% and 14%,respectively.20 pathogenic bacteria samples were found in raw meat,the total positive rate is 20%,39 pathogenic bacteria samples were found in cooked meat,the total positive rate is 3.25%.In all kinds of raw meat,the maximal positive rate of pathogenic bacteria is the pork with 20%.Conclusion: It is seriously necessary to improve the quality of pig carcass hygiene and enhance the hygiene level of production and processing.The meat and meat products are dangerous occurrence food of the food source disease in Lanzhou.