Safety Assessment And Antibiotic Resistance Analysis Of The Bacterial Contamination In Retail Meat

Fresh meat is defined as the livestock and poultry meat that satisfies fresh marketselling by examination and is not refrigerated after slaughter and processing. Freshmeat is rich in proteins, nutrients, water and trace elements and so on, the favorableconditions will provide nutrients and available environment for microorganisms’growth during the process of storage. The fresh meat contaminated bymicroorganisms prefers to spoilage thus affecting taste, moreover it may causediseases in human as a result of improper eating. The total number of colonies is thedetection indicator for the microorganisms in meat issued by the Ministry of Health ofthe original, whether the meat is clean or not, the length of shelf life plays a directlyindicative role. The meat quality is determined by the bacteria contamination in meat,and whether the quality of meat is safe or not has a direct impact on the health ofconsumers.In this study, we applied plate culture method to analyze the total bacterianumber on the surface of216pork samples at various places in different seasons. Thequalification rate of supermarket meat was89.86%, which was significantly higherthan that of farmers’ market with72.72%, while the qualification rate of restaurantwas84.39%. The analysis results for the samples in different seasons showed thecommercially available meat with the highest contamination rate was in July, whichwas closely correlated with the temperature. Through isolation and identification ofthe fresh meat, we obtained a total of23kinds of bacteria contaminated in thecommercially available meat including Kocuria varians, Staphylococcus lentus,lactococcus lactis, Streptococcus sanguis, Staphylococcus capitis, Staphylococcuscohnii ssp cohnii, Staphylococcus, Staphylococcus intermedius, Kocuria kristinae,Aerococcus viridans, Streptococcus agalactiae, Staphylococcus hominis, Enterobactercloacae, Hafinia alvei, Escherichia coli, Raoultella planticola, Proteus mirabilis,Serratia fonticola, Myroides spp, Enterobacter sakazakii, Serratia liquefaciens,Sphingomonas paucimobilis and Acinetobacter baumannii. Through analysis of thepathogenic situations by these bacteria in recent years, we performed food safety risk analysis of these identified bacteria. The results in our study may provide reliablescientific basis for improving health management of meat sale, establishing HACCPsystem for slaughter and improving product quality.We also performed susceptibility test for several kinds of bacteria that may haverisk of causing human disease. Finally we found except that Staphylococcus lentusand Raoultella planticola were susceptive to most of drug sensitive pieces, the resttested strains such as Streptococcus agalactiae, Escherichia coli, Enterobactersakazakii, Enterobacter cloacae, Proteus mirabilis, Acinetobacter baumannii and soon exhibited different degrees of multi-drug resistance, especially the Acinetobacterbaumannii was resistant to nearly all of drug sensitive pieces. The results aboveindicated the drug resistance of bacteria in commercially available meat was quiteserious, and the strict control of the use of veterinary drugs at the source should becarried out by each department, so as to reduce bacterial drug resistance and escorthuman life safety.