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

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Author

Summary, in English

The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 °C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of ≥400 nucleotides and ≥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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2003

Language

English

Pages

245-252

Publication/Series

International Journal of Food Microbiology

Volume

83

Issue

3

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Pork
  • Eperythrozoon
  • Diversity
  • 16S rDNA cloning

Status

Published

ISBN/ISSN/Other

  • ISSN: 0168-1605