期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2014
卷号：21
期号：3
页码：485-488
DOI：10.5604/12321966.1120588
出版社：Institute of Agricultural Medicine in Lublin
摘要：The occurrence of the pathogenic species C. perfringens and C. botulinum spores in animal by-products poses a potentialepidemiological hazard. Strong entero- and neurotoxins produced by these bacteria adversely affect human health. Toinactivate pathogens present in animal by-products, waste must be subjected to various methods of sanitization. The aimof the presented study was to estimate the effect of different doses of CaO on the viability of spores Clostridium sporogenesin meat wastes category 3. During the research, two doses of burnt lime were added to the poultry mince meat and meatmixed with swine blood contaminated with Clostridium sporogenes spore suspension. Half of the samples collected formicrobiological analyses were buffered to achieve the pH level ~7, the other were examined without pH neutralization. Toestimate the spore number, 10-fold dilution series in peptone water was prepared and heat-treated at 80 °C for 10 min. Aftercooling-down, one milliliter of each dilution was pour-plated onto DRCM medium solidified with agar. Statistical analysiswere performed using the Statistica software. Application of 70% CaO caused complete inactivation of Clostridium sporesin meat wastes after 48 hours. The highest temperature achieved during the experiment was 67 °C. Rapid alkalization ofthe biomass resulted in increasing pH to values exceeding 12. The effect of liming was not dependent on the meat wastescomposition nor CaO dose. The experiment proved the efficiency of liming as a method of animal by-products sanitization.Application of the obtained results may help reduce the epidemiological risk and ensure safety to people handling meatwastes at each stage of their processing and utilization
