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Carne fresca e pollame

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Estratto

È noto che, al momento della macellazione, i tessuti interni degli animali sani da macello non sono contaminati da batteri, a meno che i capi di bestiame non siano in condizioni di stress o di eccessiva stanchezza. Diverse sono invece le concentrazioni e le tipologie di microrganismi che si riscontrano nella carne fresca e nel pollame nei punti vendita al dettaglio. Le fonti e le principali vie attraverso le quali i microrganismi giungono alle carni fresche sono riportate di seguito, con particolare considerazione per le carni rosse.

  1. 1.

    Coltello cavo Dopo essere stati storditi e sollevati per le zampe posteriori, gli animali (per esempio i manzi) vengono abbattuti per dissanguamento, fendendo la vena giugulare con un “coltello cavo”. Se la lama non è sterile, i microrganismi si diffondono attraverso il circolo ematico e possono raggiungere qualunque parte della carcassa.

  2. 2.

    Pelle dell’animale I microrganismi presenti sulla pelle sono tra quelli che penetrano nella carcassa veicolati dalla lama, mentre altri possono essere depositati sulla carcassa scuoiata o sulle superfici appena tagliate. Alcune popolazioni microbiche, tipicamente presenti sulla pelle degli animali, possono passare nell’aria e contaminare le carcasse integre non ancora scuoiate, come osservato in seguito. (Le operazioni di sanitizzazione e lavaggio delle carcasse saranno discusse alla fine di questo capitolo.)

  3. 3.

    Tratto gastrointestinale In seguito a perforazione dei visceri, il contenuto intestinale, unitamente al pesante carico microbico, può essere trasferito sulla superficie delle carcasse non ancora scuoiate. A tale riguardo, è particolarmente importante il rumine degli animali ruminanti, in quanto contiene solitamente circa 1010 batteri per grammo.

  4. 4.

    Mani degli operatori addetti alle lavorazioni Come già osservato nel capitolo 2, le mani rappresentano per le carni appena macellate una fonte di patogeni umani. Il trasferimento dei microrganismi da una carcassa all’altra può verificarsi anche quando gli operatori indossano guanti protettivi.

  5. 5.

    Contenitori è evidente che i tagli di carne posti in contenitori non sterili possono essere contaminati dai microrganismi presenti nei contenitori. Questa pratica sarebbe la principale fonte di microrganismi per le carni tritate o macinate.

  6. 6.

    Manipolazione e ambiente di conservazione Come visto nel capitolo 2, l’aria che circola negli ambienti è una fonte non trascurabile di microrganismi per le superfici di tutti gli animali macellati.

  7. 7.

    Linfonodi Nelle carni rosse, i linfonodi solitamente circondati da grasso contengono un elevato numero di microrganismi, specialmente batteri. è lecito attendersi, quindi, che questi ultimi si diffondano nel prodotto, se i linfonodi vengono tagliati dalle lame o aggiunti a porzioni di carne macinata.

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Carne fresca e pollame. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_4

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