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| Isolation and Identification of Gas-Producing Microorganisms in Vacuum-Packed Chicken Sausage and Analysis of Reason for Blown Pack Spoilage |
| YANG Yuheng, ZHENG Yuhang, WANG Wenzhuo, LIU Fang, ZHANG Xinxiao, SUN Zhilan |
| 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract In order to investigate the reason for blown pack spoilage (BPS) in vacuum-packed chicken sausage, highthroughput sequencing technology and traditional isolation and culture method were used to analyze the dominant bacterial genera that cause BPS. Then, the microorganisms from raw materials, auxiliary materials, the processing environment and chicken sausage in different processing stages were identified to confirm the main species and sources of bacteria causing BPS. The results showed that Clostridium was the dominant bacterial genus responsible for BPS in vacuum-packed chicken sausage. Clostridium perfringens was isolated from all four BPS chicken sausages. Clostridium was not detected in raw or auxiliary materials but rather on the thawing table of chicken breast meat, the sausage stuffer and the chopper mixer. Therefore, Clostridium, especially C. perfringens, was the main cause of BPS in vacuum-packed chicken sausage, which mainly came from the processing environment.
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2024, Vol. 38 
