Bacterial contamination on pork necks and loins
The aim of the study was to investigate if there is a difference in the quantity of bacteria that could affect the shelf life of pork loins and pork necks. Samples from pork loins and pork necks from a cutting plant was analysed during three occasions during three weeks. The samples were collected d...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17782/ |
| _version_ | 1855572952212307968 |
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| author | Johansson, Henrik |
| author_browse | Johansson, Henrik |
| author_facet | Johansson, Henrik |
| author_sort | Johansson, Henrik |
| collection | Epsilon Archive for Student Projects |
| description | The aim of the study was to investigate if there is a difference in the quantity of bacteria that could affect the shelf life of pork loins and pork necks. Samples from pork loins and pork necks from a cutting plant was analysed during three occasions during three weeks. The samples were collected during January to February 2022 and analysed regarding the total number of aerobic bacteria on PCA agar and bacteria belonging to family Enterobacteriaceae on VRBG agar plates. The average amount of aerobic bacteria was 2.9 log CFU/g in loins and on pork necks 3.3 log CFU/g, though this was not statistically signifacant. Bacteria belonging to family Enterobacteriaceae were below the detection limit of <1.0 log CFU/g on all loins and necks except from one sample of pork necks and one from loins where 1.0 log CFU/g were quantified. Levels of aerobic bacteria on fresh carcasses are deemed accepted <4.0 log CFU/g and for Enterobacteriaceae <2.0 log CFU/g according to 2001/471/EC. Isolated bacteria were identified by MALDI-TOF which identified Rothia.endophytia, Escherichia coli, Acinnetoacter guillouiae, Massilia oculi, Psedumonas fragi and Staphylococcus capitis. P. fragi which are commensals in the skin and eyes from humans and some of them are also well-known spoilage bacterium. The amount of aerobic bacteria found on the pork necks appeared to be slightly highly compared with the samples from loins, though this difference was not significant. However, it might indicate that the shelf life for loins should be longer compared to pork necks. |
| format | First cycle, G2E |
| id | RepoSLU17782 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2022 |
| publishDateSort | 2022 |
| record_format | eprints |
| spelling | RepoSLU177822022-06-01T01:01:59Z https://stud.epsilon.slu.se/17782/ Bacterial contamination on pork necks and loins Johansson, Henrik Food science and technology Food contamination and toxicology The aim of the study was to investigate if there is a difference in the quantity of bacteria that could affect the shelf life of pork loins and pork necks. Samples from pork loins and pork necks from a cutting plant was analysed during three occasions during three weeks. The samples were collected during January to February 2022 and analysed regarding the total number of aerobic bacteria on PCA agar and bacteria belonging to family Enterobacteriaceae on VRBG agar plates. The average amount of aerobic bacteria was 2.9 log CFU/g in loins and on pork necks 3.3 log CFU/g, though this was not statistically signifacant. Bacteria belonging to family Enterobacteriaceae were below the detection limit of <1.0 log CFU/g on all loins and necks except from one sample of pork necks and one from loins where 1.0 log CFU/g were quantified. Levels of aerobic bacteria on fresh carcasses are deemed accepted <4.0 log CFU/g and for Enterobacteriaceae <2.0 log CFU/g according to 2001/471/EC. Isolated bacteria were identified by MALDI-TOF which identified Rothia.endophytia, Escherichia coli, Acinnetoacter guillouiae, Massilia oculi, Psedumonas fragi and Staphylococcus capitis. P. fragi which are commensals in the skin and eyes from humans and some of them are also well-known spoilage bacterium. The amount of aerobic bacteria found on the pork necks appeared to be slightly highly compared with the samples from loins, though this difference was not significant. However, it might indicate that the shelf life for loins should be longer compared to pork necks. Syftet med studien var att undersöka eventuella skillnader i förekomsten av bakterier på karré och kotlett av fläsk vilket kan påverka hållbarheten på produkterna. Prover från kotletter och karréer togs vid tre tillfällen under tre veckors tid under januari till februari 2022 från en styckningsanläggning och analyserades avseende total antal aeroba bakterier på PCA agar och bakterier tillhörande familjen Enterobacteriaceae på VRGG agar. På kotletterna påvisades i medeltal 2,9 log CFU/g och på karréerna påvisades 3,3 log CFU/g aeroba bakterier dock inte statistiskt signifikant. Bakterier tillhörande familjen Enterobacteriaceae kunde endast kvantifieras från ett prov från fläskkarrée, (1,0 log CFU/g), och ett från en kotlett, (1,0 log CFU/g). Övriga prov hade färre än 1,0 log CFU/g vilket var detektionsgränsen i studien. Ett flertal bakterier identifierades med hjälp av MALDI-TOF vilket resulterade till Rothia endophytia, Escherichia. coli, Acinetoacter guillouiae, Massilia oculi, Psedumonas fragi and Staphylococcus capitis. P. fragi som är vanligt förekommande i huden hos människa, vissa av dem är också kända för att förstöra kött. Sammanfattningsvis påvisades fler bakterier på karrén än på kotletterna även om skillnaden inte var signifikant, men det kan indikera att hållbarheten på kotlett är något längre än karrén. 2022-05-30 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17782/1/johansson-h-220530.pdf Johansson, Henrik, 2022. Bacterial contamination on pork necks and loins. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17782 eng |
| spellingShingle | Food science and technology Food contamination and toxicology Johansson, Henrik Bacterial contamination on pork necks and loins |
| title | Bacterial contamination on pork necks and loins |
| title_full | Bacterial contamination on pork necks and loins |
| title_fullStr | Bacterial contamination on pork necks and loins |
| title_full_unstemmed | Bacterial contamination on pork necks and loins |
| title_short | Bacterial contamination on pork necks and loins |
| title_sort | bacterial contamination on pork necks and loins |
| topic | Food science and technology Food contamination and toxicology |
| url | https://stud.epsilon.slu.se/17782/ https://stud.epsilon.slu.se/17782/ |