中文摘要：

对江苏省苏州市具有代表性的某羊屠宰场的屠宰环境及熟制品加工车间进行微生物检测，重点对熟制品加工过程进行检测，包括煮制车间的接触面、各加工车间的空气以及清洗前后的生肉与煮制后的熟肉，以确定熟制品加工过程中污染菌群的分布。结果表明，熟制品加工过程中各加工车间空气细菌数均低于10CFU/皿，表明空气质量合格。而煮制车间的接触面污染较严重致使交叉污染造成熟制羊肉的菌落总数达到3.23（lg（CFU/cm2））。结合形态观察和16SrDNA菌种鉴定，所污染的菌主要为芽孢杆菌、腐生葡萄球菌、变形杆菌、金黄杆菌和微杆菌等。随后选取3个污染菌芽孢杆菌（Bacillussp.M1、Bacillussp.M9）和腐生葡萄球菌（StaphylococcussaprophyticusM7），通过对熟制羊肉的感官评分、pH值、菌落总数、挥发性盐基氮值和腐败代谢产物产量因子的测定评定它们对熟制羊肉的致腐能力。结果显示，Bacillussp.M1的致腐能力最强且明显高于S.saprophyticusM7和Bacillussp.M9，为有效预防和控制熟制羊肉的微生物污染提供依据。

英文摘要：

Microbial samples collected from a representative mutton slaughter and processing plant in Suzhou,Jiangsu province,China were detected.This study mainly focused on the processing of cooked products,including the contact surfaces of cooking workshop,the air in each processing workshop,raw meat before and after washing and cooked meat.The aim was to determine the distribution of contaminating microbiota during the industrial production of cooked meat products.Bacterial counts of all the air samples were lower than10CFU per plate,respectively,being in line with the air quality standards.However,the total colony number of cooked meat reached3.23(lg(CFU/cm2))due to cross-contamination with the seriously polluted contact surfaces of cooking workshop.The contaminating spoilage bacteria were identified to be mainly Bacillus,Staphylococcus saprophyticus,Proteobacterium,Chryseobacterium and Microbacterium based on a combination of morphology and16S rDNA sequences.Subsequently,three dominant spoilage bacteria,Bacillus sp.M1,S.saprophyticus M7and Bacillus sp.M9,were selected to evaluate their potential for cooked mutton spoilage by detecting sensory scores,pH value,total colony number,total volatile basic nitrogen value and yield factors of microbial metabolites.The results suggested that Bacillus sp.M1displayed the strongest spoilage potential,followed by S.saprophyticus M7and Bacillus sp.M9.This study may provide a theoretical basis for microbial pollution control of cooked mutton products.