Spoilage Microorganisms In Chinese Vacuum Packaged Meat Products

Bacterial communities of spoilage vacuum packaged cooked meat products around China were investigated. A total of 23 bacterial strains were isolated from 11 spoiled samples in some major manufacturing areas and were identified by 16S ribosomal DNA gene (16S rDNA) sequence analysis. Meat product simulating medium (MSM) was proved to be the optimal universal culture medium, and the concentration of bacteria was generally more than 10(7) CFU/g spoilage sample. Most of the spoilage microorganisms found were facultative anaerobic and the dominant meat spoilage microorganisms found were 9 Bacillus strains, 5 enteric bacteria strains and 3 lactic acid bacteria strains. Two aerobic bacterial strains were also isolated from two poor vacuum packaged samples. The main source of Bacillus spp. could be the environmental contamination, while enteric bacteria and lactic acid bacteria might be from animal gastrointestinal tract or feces. The meat processing and meat ingredients hygiene conditions as well as vacuum packages need be improved to diminish spoilage.