Salmonella contamination and traceability analysis of the production and processing of prefabricated crispy pork

CHENG Huimin; ZHAO Ge; BAI Li; ZHANG Mingyang; ZHAO Jianmei; ZHANG Qingqing; ZHANG Xiyue; XU Ying; HUANG Xiumei; WANG Lin; LIU Junhui; WANG Junwei

doi:10.13590/j.cjfh.2024.03.002

Zhongguo shipin weisheng zazhi (Mar 2024)

Salmonella contamination and traceability analysis of the production and processing of prefabricated crispy pork

CHENG Huimin,
ZHAO Ge,
BAI Li,
ZHANG Mingyang,
ZHAO Jianmei,
ZHANG Qingqing,
ZHANG Xiyue,
XU Ying,
HUANG Xiumei,
WANG Lin,
LIU Junhui,
WANG Junwei

Affiliations

CHENG Huimin: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
ZHAO Ge: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
BAI Li: China National Center for Food Safety Risk Assessment, Beijing 100021, China
ZHANG Mingyang: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
ZHAO Jianmei: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
ZHANG Qingqing: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
ZHANG Xiyue: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
XU Ying: College of Food Science and Engineering, Ocean University of China, Shandong Qingdao 266000, China
HUANG Xiumei: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
WANG Lin: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
LIU Junhui: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China
WANG Junwei: Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory （Qingdao） of MARA, China Animal Health and Epidemiology Center, Shandong Qingdao 266032, China

DOI: https://doi.org/10.13590/j.cjfh.2024.03.002
Journal volume & issue: Vol. 36, no. 3
pp. 246 – 252

Abstract

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ObjectiveTo propose targeted prevention and control measures， improve product quality， and ensure food safety， Salmonella contamination in the production and processing of prefabricated crispy pork in a large food processing factory was analyzed.MethodsA total of 103 meat samples were collected during the production and processing of prefabricated crispy pork， and 165 environmental samples were collected before processing. Qualitative and quantitative analyses of Salmonella were performed. Finally， serological typing， multilocus sequence typing （MLST）， and pulsed filed gel electrophoresis （PFGE） typing of the isolated Salmonella strains were evaluated.ResultsThe isolation rate of Salmonella from meat samples was 47.6% （49/103）. The isolation rate of Salmonella from environmental samples was 1.2% （2/165）. Fifty-one Salmonella strains were divided into 9 serotypes and 9 STs. Among them， Salmonella enteritidis ST11 was dominant in the production and processing of prefabricated crispy pork， and was detected in the environment. Twenty-two strains of Salmonella enteritidis were divided into 7 PFGE bands， with a similarity of over 92.9%.ConclusionA high overall contamination rate of Salmonella was found in meat samples. Therefore， controlling Salmonella contamination of raw meat is key to improving product quality. The amount of Salmonella contamination in fried products can be effectively controlled. Furthermore， strict separation of processing and storage areas for poultry and stored products is necessary to prevent cross-contamination of microorganisms in food.

Published in Zhongguo shipin weisheng zazhi

ISSN: 1004-8456 (Print)
Publisher: The Editorial Office of Chinese Journal of Food Hygiene
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply
Website: http://www.zgspws.com/zgspwszzen/home

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