Theses and Dissertations



Schillling, M. Wes

Committee Member

Zhang, Xue

Committee Member

Zhang, Li

Committee Member

Silva, Juan L.

Committee Member

Crist, Courtney

Date of Degree


Original embargo terms

Visible MSU only 1 year

Document Type

Graduate Thesis - Campus Access Only


Food Science, Nutrition, and Health Promotion (Food Science and Technology)

Degree Name

Master of Science (M.S.)


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


Traditional plating methods for bacterial enumeration can be limited, but the development of high-throughput DNA sequencing, such as Oxford Nanopore Technologies (ONT), can provide rapid and highly specific alternative for species-level identification. In this study, ONT amplicon sequencing was applied to fresh broiler breast meat to identify their bacterial composition and monitor their dynamic changes. The sequencing data were complemented by sensory panels, physicochemical analysis, and traditional plating methods. Over time, the bacterial diversity decreased within and across samples. By the end of shelf-life, Pseudomonas fragi, Pseudomonas lundesis, and Brochothrix thermosphacta became the most prevalent species. These bacteria were associated with spoilage attributes that were reported in the sensory panels. This study demonstrated the effectiveness of Nanopore sequencing in determining the spoilage associated bacteria in chicken meat. Future research may focus on developing targeted interventions to mitigate the impact of these spoilage bacteria and extend the shelf life of chicken meat.