Pyrosequencing was applied to explo

Pyrosequencing was applied to explore the microbial community of
vacuum-packed chilled pork and to establish the range and diversity of
this community. Hundreds of different microbes were found to exist on
the surface of vacuum-packed chilled pork and the microbial components
changed through the 21 day storage. Micrococcaceae, Flavobacteriaceae,
Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the
major components that may be associated with the spoilage of meat. Although
the potential impact of such microbes on meat hygiene and/or
safety is unknown, effective decontamination of thewhole chain is always
important for the meat industry to guarantee meat safety and improve
the shelf-life of fresh meat