Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased
during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences
were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More
than 200 bacterial genera belonging to eighteen phylawere observed, andmost of them are likely to be associated
with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations
changed greatly during storage, of which the seventh day was a critical time point for microbial diversity.
Micrococcaceae, Flavobacteriaceae, Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the major components
that may be associated with the spoilage of meat. Although the potential impact of detected microbes on
meat hygiene and/or safety is unknown, effective decontamination of thewhole chain is always important for meat
industry to guarantee meat safety and to improve shelf-life of fresh meat.