Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland.
Food Microbiol. 2013 Jun;34(2):252-8. doi: 10.1016/j.fm.2012.10.007. Epub 2012 Nov 11.
Enterobacteria on modified-atmosphere (MA) packaged meat (n = 54) and poultry (n = 32) products were enumerated, and 899 isolates were picked and ribotyped. For identification, 16S rRNA genes of representative strains were sequenced and analyzed. Altogether 54 (60%) of the samples contained enterobacteria >10(4) CFU/g. In 34% of the poultry samples, enterobacteria counts were >10(6) CFU/g suggesting that enterobacteria may contribute to spoilage of MA packaged poultry. The enterobacteria identified were predominantly Hafnia spp. (40%) and Serratia spp. (42%) with Hafnia alvei, Hafnia paralvei, Serratia fonticola, Serratia grimesii, Serratia liquefaciens, Serratia proteamaculans, and Serratia quinivorans being the species identified. In addition, 6% of the isolates were identified as Rahnella spp., 3% as Yersinia spp., and 1% as Buttiauxella spp. Percentage distributions of the predominant genera in different products showed that 89% of the Serratia spp. were from products packaged under a high-O2 MA containing CO2 (25-35%), whereas most (76%) isolates of Hafnia originated from anaerobically packaged red meat and poultry. These findings suggest that the gas mixture used for MA packaging influence the selection of enterobacteria growing on meat and poultry.
对改良气氛（MA）包装的肉类（n=54）和家禽（n=32）产品中的肠杆菌进行了计数，并挑选了 899 个分离株进行了核糖体分型。为了鉴定，对代表菌株的 16S rRNA 基因进行了测序和分析。总共 54 个（60%）样本含有>10(4)CFU/g 的肠杆菌。在 34%的家禽样本中，肠杆菌计数>10(6)CFU/g，表明肠杆菌可能会导致 MA 包装家禽的变质。鉴定出的肠杆菌主要是哈夫尼亚菌（40%）和沙雷氏菌（42%），其中鉴定出的物种包括哈夫尼亚属 alvei、哈夫尼亚属 paralvei、塞尔托利亚属 fonticola、塞尔托利亚属 grimesii、塞尔托利亚属 liquefaciens、塞尔托利亚属 proteamaculans 和塞尔托利亚属 quinivorans。此外，6%的分离株被鉴定为 Rahnella 属，3%的分离株被鉴定为 Yersinia 属，1%的分离株被鉴定为 Buttiauxella 属。不同产品中主要属的百分比分布表明，89%的沙雷氏菌属来自含有 25-35%CO2 的高 O2 MA 包装产品，而大多数（76%）的哈夫尼亚属分离株来自厌氧包装的红肉和家禽。这些发现表明，MA 包装中使用的气体混合物会影响在肉类和家禽上生长的肠杆菌的选择。
