Salmonella contamination and traceability analysis of the production and processing of prefabricated crispy pork

ObjectiveTo propose targeted prevention and control measures， improve product quality， and ensure food safety， Salmonella contamination in the production and processing of prefabricated crispy pork in a large food processing factory was analyzed.MethodsA total of 103 meat samples were collected during the production and processing of prefabricated crispy pork， and 165 environmental samples were collected before processing. Qualitative and quantitative analyses of Salmonella were performed. Finally， serological typing， multilocus sequence typing （MLST）， and pulsed filed gel electrophoresis （PFGE） typing of the isolated Salmonella strains were evaluated.ResultsThe isolation rate of Salmonella from meat samples was 47.6% （49/103）. The isolation rate of Salmonella from environmental samples was 1.2% （2/165）. Fifty-one Salmonella strains were divided into 9 serotypes and 9 STs. Among them， Salmonella enteritidis ST11 was dominant in the production and processing of prefabricated crispy pork， and was detected in the environment. Twenty-two strains of Salmonella enteritidis were divided into 7 PFGE bands， with a similarity of over 92.9%.ConclusionA high overall contamination rate of Salmonella was found in meat samples. Therefore， controlling Salmonella contamination of raw meat is key to improving product quality. The amount of Salmonella contamination in fried products can be effectively controlled. Furthermore， strict separation of processing and storage areas for poultry and stored products is necessary to prevent cross-contamination of microorganisms in food.