Analysis and Traceability Analysis of Food-borne Pathogenic Bacteria in the Production Environment of Fushun Spicy Sauce

YUAN Xianling; ZHANG Zhouyou; YUAN Yumei; WANG Junding; LEI Ming

doi:10.13386/j.issn1002-0306.2021030336

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 118-124. > DOI: 10.13386/j.issn1002-0306.2021030336

YUAN Xianling, ZHANG Zhouyou, YUAN Yumei, et al. Analysis and Traceability Analysis of Food-borne Pathogenic Bacteria in the Production Environment of Fushun Spicy Sauce[J]. Science and Technology of Food Industry, 2021, 42(22): 118−124. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030336.

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Analysis and Traceability Analysis of Food-borne Pathogenic Bacteria in the Production Environment of Fushun Spicy Sauce

1.
College of Biological Engineering, Sichuan University of Science and Engineering, Zigong 643000, China
2.
Sichuan Yuanda Group Fushun County Meile Food Limited Corporation, Zigong 643200, China

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Received Date: March 29, 2021
Available Online: September 13, 2021

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Abstract

Abstract

Based on the total number of bacterial colonies and Enterobacteriaceae as the monitoring indicators, the production environment of Fushun spicy sauce was dynamically monitored, and the food-borne pathogens bacteria were identified by Gram staining, oxidase experiment, glucose test and 16S rDNA sequencing. Finally, the phylogenetic tree was constructed for traceability analysis. The results showed that: A total of 14 strains were identified in the production staff and workshops, among which Agrobacterium tumefaciens were non-pathogenic bacteria and the other 13 strains were pathogenic bacteria. No Enterobacteriaceae bacteria were detected on the surface of the equipment. From low to high, the density of bacteria in the air of each workshop was: canning workshop<blending workshop<crushing workshop<raw material warehouse. During the processing process, the bacterial density in the air of the workshop changed from low before production to high in the production process and then gradually decreased with the ending of production. It was found that the bacteria isolated from each workshop and production staff had high homology with the bacteria in the environment of raw material warehouse through traceability. Overall, this study would provide a scientific basis for the pollution and risk control of spicy sauce production environment.
- Fushun spicy sauce,
- food-borne pathogenic bacteria,
- identification,
- Enterobacteriaceae,
- traceability analysis,
- production environment

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References

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