在猪肉制造工厂生产期间,两块新鲜猪肉切片的微生物组特征
A E Asmus1,2, T N Gaire1, K J Schweisthal2
1Department of Veterinary Population Medicine, University of Minnesota, St. Paul, Minnesota, USA.
Microbiology spectrum
|January 30, 2025
概括
像bootjack (BJ) trim和tenderloin (TL) 这样的新鲜猪肉切片具有明显的微生物特征和不同的沙门氏菌水平. 生产日对肉类微生物群和病原体存在有重大影响.
科学领域:
- 食品微生物学 食品微生物学
- 微生物生态学 微生物生态学
- 食品安全 食品安全
背景情况:
- 现代猪肉加工涉及多个阶段,可以影响微生物群落和肉质.
- 在整个生产过程中了解各个猪肉切片的微生物生态对于食品安全至关重要.
- 关于在商业加工过程中特定的新鲜猪肉切片中微生物组和沙门氏菌的流行情况的数据有限.
研究的目的:
- 为了描述bootjack (BJ) trim和tenderloin (TL) 新鲜猪肉切片的微生物概况.
- 为了确定这些猪肉切片中沙门氏菌的基线流行率和数目.
- 调查商业生产计划对肉类微生物群和沙门氏菌的影响.
主要方法:
- 16S rRNA测序工作流量优化为低生物质新鲜肉.
- 在BJ trim和TL新鲜猪肉切片中进行微生物分析.
- 在生产日间分析沙门氏菌的流行率和数目.
主要成果:
- 在BJ和TL切割之间以及在加工日期之间观察到微生物群多样性的显著差异.
- 与食品安全和腐败有关的关键细菌属在两种猪肉类型之间有所不同.
- 沙门氏菌的流行率和负载低于预期,阳性样本集中在特定的生产日.
结论:
- 新鲜猪肉切片的微生物概况甚至在同一设施和时间内不同.
- 生产过程中的日复一日变化影响了猪肉微生物群和沙门氏菌样本.
- 本研究提供了针对性干预措施的见解,以提高猪肉加工中的食品安全和质量.
更多相关视频
相关概念视频
01:19Methods to Assess Microbial Communities
Microbial communities, comprising bacteria, archaea, and eukaryotic microorganisms, inhabit diverse ecosystems and play crucial roles in environmental and biological processes. Their diversity is defined by three main parameters: species richness (the number of distinct species), species abundance (the relative quantity of each species), and species evenness (how uniformly individual species are distributed in various locations). These factors together shape the structure and ecological balance...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...