Microbial Contamination Dynamics in Yao Meat Production from Eastern China

A study of ready-to-eat Yao meat production identified the thawing stage as the highest microbial risk point, with total viable counts reaching 6.08 ± 0.30 log₁₀ CFU/cm². The research, authored by Minjun Liu and last updated in April 2026, applied culture-based methods and 16S rRNA gene sequencing to track contamination sources, finding approximately 78.32% of the final product's microbial community originated from thawing and kneading stages.

Use Cases

• Identify critical hygiene control points in food production based on microbial load data from different processing stages.
• Analyze source tracking of spoilage bacteria based on 16S rRNA sequencing results from thawing, kneading, and packaging.
• Model post-processing contamination risks based on the observed microbial increase during the packaging stage.

Strengths

• Includes specific microbial load measurements, such as 6.08 ± 0.30 log₁₀ CFU/cm² for total viable counts during thawing.
• Provides source tracking analysis quantifying that 78.32% of the final microbial community originated from specific production stages.
• Combines culture-based methods with 16S rRNA gene sequencing for microbial identification.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is very small at 19.0 KB, indicating limited scope, likely a supplementary document.

Provenance

Source

figshare, authored by Minjun Liu.

Collection Method

Culture-based methods combined with 16S rRNA gene sequencing applied in a central kitchen study.

Freshness

Last updated 2026-04-22 05:46:46; freshness should be verified.

Geography

Eastern China