Asmus A E, Gaire T N, Schweisthal K J, Staben S M, Noyes N R
Department of Veterinary Population Medicine, University of Minnesota, St. Paul, Minnesota, USA.
Hormel Foods Corporation, Austin, Minnesota, USA.
Microbiol Spectr. 2025 Mar 4;13(3):e0220924. doi: 10.1128/spectrum.02209-24. Epub 2025 Jan 30.
The goal of this study was to characterize the microbial profile of two different fresh pork cuts, bootjack (BJ) trim and tenderloin (TL), through a 16S rRNA sequencing workflow developed specifically for investigating low-biomass fresh meat within a commercial production schedule. Additionally, this study aimed to determine a baseline prevalence and enumeration profile across these two fresh pork cuts. Results showed that microbiome diversity was different between the BJ and TL, and also differed significantly by processing date. The relative abundance of key bacterial genera associated with food safety and spoilage was also different between the two meat types. However, over the course of the production shift, changes in the meat microbiome were limited in both the BJ and TL. The crude prevalence and enumerated burden of were lower than what has been previously reported in similar fresh pork cuts, and all of the -positive samples occurred on just two processing windows of 1-2 days each. Taken together, the results of this study suggest that the microbial profile of two fresh pork cuts is significantly different even within the same plant at the same time points, and that day-to-day variability within the production process likely influences both the fresh pork microbiome and profile of these two meat types.IMPORTANCEModern pork processing involves a series of processes that begin with the handling and transport of the live animals, proceed through harvest and fabrication, and end with the packaging and distribution of fresh pork to the consumer. Each step in this process can alter the microbial community of fresh pork and influence the meat's safety and shelf life. However, little is known about the microbial ecology of individual, unprocessed pork cuts and if the diversity of the meat microbiome remains consistent throughout a production schedule. Additionally, the crude prevalence and enumeration of have not been well established for individual fresh pork cuts throughout a production schedule. A more thorough understanding of the microbial profile at different stages of pork production will help processors determine processing steps that impact the microbial characteristics of fresh pork. This insight will help processors implement targeted intervention strategies to enhance food safety and quality.
本研究的目标是通过专门为在商业生产计划内调查低生物量鲜肉而开发的16S rRNA测序工作流程，对两种不同的新鲜猪肉切块——靴形肉（BJ）修整肉和里脊肉（TL）——的微生物概况进行表征。此外，本研究旨在确定这两种新鲜猪肉切块的基线流行率和计数概况。结果表明，BJ和TL之间的微生物群落多样性不同，并且在加工日期之间也存在显著差异。与食品安全和腐败相关的关键细菌属的相对丰度在两种肉类类型之间也有所不同。然而，在生产班次期间，BJ和TL的肉类微生物群落变化都很有限。[某种微生物]的粗流行率和计数负担低于之前在类似新鲜猪肉切块中报道的水平，并且所有[某种微生物]阳性样本仅出现在两个各为1至2天的加工时段。综上所述，本研究结果表明，即使在同一工厂的同一时间点，两种新鲜猪肉切块的微生物概况也存在显著差异，并且生产过程中的每日变化可能会影响这两种肉类类型的新鲜猪肉微生物群落和[某种微生物]概况。
重要性
现代猪肉加工涉及一系列流程，从活猪的处理和运输开始，经过屠宰和分割，最终以新鲜猪肉的包装和分销给消费者告终。这个过程中的每一步都可能改变新鲜猪肉的微生物群落，并影响肉类的安全性和保质期。然而，对于未经加工的单个猪肉切块的微生物生态学以及肉类微生物群落的多样性在整个生产计划中是否保持一致，我们知之甚少。此外，在整个生产计划中，单个新鲜猪肉切块的[某种微生物]粗流行率和计数尚未得到很好的确立。更全面地了解猪肉生产不同阶段的微生物概况将有助于加工商确定影响新鲜猪肉微生物特征的加工步骤。这种见解将有助于加工商实施有针对性的干预策略，以提高食品安全和质量。
