PRJNA868338
Slight temperature deviation during a 56-day storage period do not affect the microbiota of fresh vacuum-packed pork loins
Since fresh pork meat products are considered premium commodities over frozen stocks, exporting fresh meat overseas is more profitable and responds to this greater consumers demand. However, during long routs exports, the maintain of the microbiological quality of these fresh meat products can be hampered by uncontrolled increase temperature of storage. Bacterial contamination of such product is a concern for the shelf life and the food safety. In this study, the impact of early or late transient temperature deviation on microbial community composition and diversity of vacuum-packed pork loin, over a period of several weeks (56 days) under refrigerated conditions was described. Therefore, the surface microbiota of eight batches of vacuum-packed loins stored at 1.5 C, 2 C (slight temperature deviation carried out at day 15 and 29) or 6 C (important temperature deviation carried out at day 15 and 29), was analyzed by 16S rRNA gene sequencing. Globally, results showed that Lactobacillales_unclassified genus become and maintain as the main constituent of the vacuum-packed pork loin surface microbiota. Microbiota analysis showed the presence of another pathogen, Yersinia, and these relative abundance increase when both early or late transient temperature deviation carried out. Then, the composition and diversity microbiota of vacuum-packed pork loins appears similar between the eights batches at the beginning of the storage and evolved differently between these same batches after 56 days. To finish, an early or late transient temperature deviation do not affect the surface microbiota in a model corresponding to the transport of fresh vacuum-packed pork loins overseas.