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| High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers |
| XIAO Yapei, WANG Zaitian, SUN Zhilan, LIU Fang, WANG Daoying |
| 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract This study used traditional culture and high-throughput sequencing techniques to analyze the status of microbial contamination on the surface of chicken carcasses and that of pre-cooled water during the slaughter process of yellowfeathered broilers, including plucking, evisceration, pre-cooling, and packaging. The results demonstrated that the total bacterial count of chicken carcasses after plucking, evisceration, and pre-cooling were 4.82, 5.03, and 4.68 (lg (CFU/g)), respectively, indicating that the slaughtering process did not achieve good decontamination; instead, there was severe microbial contamination in the carcasses after slaughter. High-throughput sequencing analysis showed that at the genus level, the dominant spoilage bacteria on the surface of broiler carcasses and in pre-cooled water during slaughter and processing were Moraxella, Pseudomonas, Staphylococcus, Lactobacillus, Macrococcus, Psychrobater, and Acinetobacter. Principal component analysis (PCA) showed no significant difference among primary and secondary pre-cooled water, pre-cooled chicken carcasses, and packaged chicken carcasses in terms of bacterial community composition at the genus level, but a significant difference between them and plucked carcasses and eviscerated carcasses. This indicates that the composition of bacteria contaminating pre-cooled water determines that on the slaughtered carcasses. Considering the changes in the composition and abundance of bacteria contaminating yellow-feathered broiler carcasses during the slaughter process, control approaches are needed to ensure the quality and safety of yellow-feathered broiler products.
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SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li. Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures[J]. Meat Research, 2025, 39(4): 30-39. |
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2024, Vol. 38 
