The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S rRNA genes.

Abstract:

:The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences. Nineteen clones were similar to sequences in database not assigned to any genera. Fourteen different genera were represented in clones from fresh meat, with 36.5% of the clones most resembling Acinetobacter and 17.3% resembling Staphylococcus and Macrococcus. After storage, the clones were composed of six different genera, with 44.3% resembling Pseudomonas, 17.1% resembling Aeromonas and only 14.3% resembling Acinetobacter. This study shows that the overall pattern of the initial and chill-stored pork flora, as shown by a molecular approach, was in agreement with results obtained in previous studies using traditional cultivation methods.

journal_name

Int J Food Microbiol

authors

Olsson C,Ahrné S,Pettersson B,Molin G

doi

10.1016/s0168-1605(02)00372-0

subject

Has Abstract

pub_date

2003-06-25 00:00:00

pages

245-52

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160502003720

journal_volume

83

pub_type

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