The Risk Of Harmful Microorganisms In Fermented Meat Product

Our microbial risk assessment in this area still has no systemic operational processes.While the safety research about Chinese traditional fermented meat is relatively poor.The mainly research is focused on fermentation of nitrite,agent and processing technology,and we did not keep an eye on the risk assessment about pathogenic bacteria.This subject has examined 439 copies of fermentation meat samples including bacon,sausage,and cevapcici in which pathogens type and distribution situation in Jing-Jin-JI area.Then we analysis the relationship of the Bacillus cereus and Enterobacter sakazakii respectively through multilocus sequence typing technology,showing that the pathogenic samples including pathogenic Bacillus cereus,Enterobacter sakazakii and Proteus mirabilis as well as Shigella and Klebsiella pneumoniae in a small number.The most kind of Bacillus cereus are pathogenic bacteria which have a propotion of 4.1%,the detection rate of Enterobacter sakazakii is 3.42%,with which a 0.91%propotion in spoilage bacteria called Pseudomonasputida.In addition,a new ST of Bacillus cereus was found,which called ST1078.This project depictes the growth curve in Broth Medium,and the end of processing process the same with storage process which in cured meat to established bacteria one-stage.The number of Bacillus cereus in terminal point is 103cfu/g with the initail vaccination of 104cfu/g..In view of the Enterobacter sakazakii in food not be detected.There might lead to food-borne disease if the Enterobacter sakazakii be brought into the process environment or raw materials.