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The safety evaluations of chilled pork from online platform in China
Food Control ( IF 5.6 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodcont.2018.09.025 Chen-xing Liu , Ying-ping Xiao , Dong-wen Hu , Jian-xin Liu , Wei Chen , Da-xi Ren
Food Control ( IF 5.6 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodcont.2018.09.025 Chen-xing Liu , Ying-ping Xiao , Dong-wen Hu , Jian-xin Liu , Wei Chen , Da-xi Ren
Abstract This study aimed to investigate the meat quality and safety of chilled pork collected from 45 online stores in China. Total volatile basic nitrogen (TVBN), total viable counts (TVC), and coliform counts of 135 meat samples were analyzed, and the shipment conditions including endpoint temperature, transport time, transport distance and package model were also recorded. Foodborne pathogenic bacteria including Salmonella spp, Staphylococcus aureus (S. aureus), methicillin resistant Staphylococcus aureus (MRSA) and Listeria Monocytogenes (L. monocytogenes) were also detected and counted. The positive rate of Salmonella spp (13.32%), S. aureus (14.81%), MRSA (3.70%) and L. monocytogenes (4.44%) was found for 135 online meat samples. Endpoint temperature is the most important indicator of meat safety; when >10 °C, the unqualified rates for coliform counts, TVC and TVBN were 60%, 40% and 30%, respectively, which were significantly higher than those at
更新日期：2019-02-01
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