Results and discussion of pathogenic bacteria in production and processing process of pot stewed meat at a food factory in Nanchong City in 2016

Abstract

Objective To collect he pollution information of pathogenic bacteria in the production and processing process at a cooked meat product factory in Nanchong and to provide reliable data for the national food risk monitoring and assessment center to make hygienic practices. Methods The raw materials, intermediate products, finished products, final finished products, and environmental samples at the cooked area of a food factory in Nanchong were collected in 2016. The experiment was carried out according to the monitoring manual of prepackaging cooked meat products’ production and processing process and the national current standard method. The positive strains were identified using gram positive and negative identification cards provided by bioMerieux,Inc in VITEK2 compact automatic bacterial biochemical identification instrument. Results Among the 120 samples collected from 5 types of foods, 19 strains of foodborne pathogenic bacteria were isolated and the overall detection rate was 15.8%. The serotypes of Salmonella detected in the whole year were varied, including Kentucky, Sandiego, Cerro, Senftenberg, Warnow, and Bangui. Conclusions In the production and processing process of pot stewed meat, there are many kinds of pathogenic bacteria in the raw materials and environment. The pathogenic bacteria carried in raw materials can be killed though high temperature cooking. However, many pathogenic bacteria are still detected in the environment of cooked meat. These pathogenic bacteria are likely to be brought into the product in the production and processing of workers, causing the product being contaminated in the end. In addition to paying attention to the disinfection and sterilization of products, the production enterprises should also be vigilant against pathogenic bacteria in the environment. To avoid cross-contamination, production enterprises should also pay attention to separating the production process of raw and cooked areas, the equipment, and other products so as to provide a strong guarantee for the final production of qualified products. Key words: Pot stewed meat; Production and processing process; Pathogenic bacteria; Salmonella