Bacterial contamination on pork necks and loins

University essay from SLU/Department of Molecular Sciences

Abstract: The aim of the study was to investigate if there is a difference in the quantity of bacteria that could affect the shelf life of pork loins and pork necks. Samples from pork loins and pork necks from a cutting plant was analysed during three occasions during three weeks. The samples were collected during January to February 2022 and analysed regarding the total number of aerobic bacteria on PCA agar and bacteria belonging to family Enterobacteriaceae on VRBG agar plates. The average amount of aerobic bacteria was 2.9 log CFU/g in loins and on pork necks 3.3 log CFU/g, though this was not statistically signifacant. Bacteria belonging to family Enterobacteriaceae were below the detection limit of <1.0 log CFU/g on all loins and necks except from one sample of pork necks and one from loins where 1.0 log CFU/g were quantified. Levels of aerobic bacteria on fresh carcasses are deemed accepted <4.0 log CFU/g and for Enterobacteriaceae <2.0 log CFU/g according to 2001/471/EC. Isolated bacteria were identified by MALDI-TOF which identified Rothia.endophytia, Escherichia coli, Acinnetoacter guillouiae, Massilia oculi, Psedumonas fragi and Staphylococcus capitis. P. fragi which are commensals in the skin and eyes from humans and some of them are also well-known spoilage bacterium. The amount of aerobic bacteria found on the pork necks appeared to be slightly highly compared with the samples from loins, though this difference was not significant. However, it might indicate that the shelf life for loins should be longer compared to pork necks.

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