Abstract
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a greater risk of contamination in the vacuum packaging process. The swollen bag samples showed a significant increase in the number of bacterium, which ranged from 1.03×106~3.30×106 CFU/g. Acinetobacter, Psychrobacter and Pseudomona were the dominant spoilage bacteria in meat products. Staphylococcus was the dominant bacteria in the samples during processing （Y8~Y12）, with the relative abundance decreasing to 0.02% after sterilization. The swollen bag samples （P1~P3） were dominated by Virgibacillus, with an average relative abundance of 99.37%. It was firstly founded in samples after sausage-filling （Y8） and with an increase of relative abundance after sterilization. Conclusion: The sausage-filling and packaging processes may be the critical points of contamination in the processing of meat jujube.
Publication Date
1-30-2024
First Page
109
Last Page
116
DOI
10.13652/j.spjx.1003.5788.2023.80338
Recommended Citation
Xiao, ZHOU; Hanliang, YIN; Yisheng, TAN; Junhua, SUN; and Yang, LIU
(2024)
"The growth and decline of bacterium during the processing of meat jujube,"
Food and Machinery: Vol. 39:
Iss.
12, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2023.80338
Available at:
https://www.ifoodmm.cn/journal/vol39/iss12/19
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