Analysis of spore prevalence and sporulation potential in prepackaged meat products

Spores are recognized as significant factors affecting the safety of prepackaged meat products. However, current knowledge about the prevalence and distribution of spores in these products is limited. This study investigated 360 commonly consumed prepackaged meat products sourced from Zhengzhou, Henan Province, to assess spore prevalence, species, and characteristics. Using the 16S rRNA method, primary spore species were isolated and identified. The results revealed a spore prevalence of 60.6% (218/360), identifying eight distinct bacterial species. In laboratory cultivation, Bacillus. subtilis exhibited the highest spore sporulation efficiency at 95.1%, indicating a significant foodborne risk. Under the storage condition of -4 °C, the spore in food (starch sausage) maintained stable dormant state within 60 days. Additionally, Raman spectroscopy was employed to analyze the biochemical components of the cultured spores, accurately classifing eight species of spores using linear discriminant analysis (LDA). The high percentage of spore contamination in prepackaged meat products poses a potential health risk to consumers. An enhanced understanding of spore prevalence, sporulation potential, and storage methods in these products can empower industries to adjust measures effectively, controlling spore pollution in meat products.