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Objective To investigate and analyze the microbial contamination in the production and processing of pre-packaged sauced meat products in Sichuan Province. Methods The total number of bacterial colonies, coliform, Staphylococcus aureus, Listeria monocytogenes, Salmonella and Bacillus cereus were detected in 52 samples from a pre-packaged spiced meat factory in Sichuan province by national standard method. Results The results showed that the meat products were contaminated by Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes during the curing process. The detection rate of microorganisms gradually decreased with the process of processing, and high temperature sterilization had a significant effect on reducing the microbial pollution of the final product; By tracing analysis, it was found that the environment and equipment in the raw and cooked area were contaminated by Listeria monocytogenes of the same serotype. Conclusion The factory has a big problem of staff hygiene, raw food area and cooked food area cross-contamination, it is recommended that enterprises strictly control the production environment and personnel hygiene, regular cleaning and disinfection, reduce the pollution of processing environment and equipment, workshop operators and food cross-contamination and raw and cooked food cross-contamination, in order to reduce the risk of product microbial contamination.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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