Theses and Dissertations

ORCID

https://orcid.org/0009-0003-2650-8582

Issuing Body

Mississippi State University

Advisor

Schilling, Wes

Committee Member

Zhang, Xue

Committee Member

Zhang, Li

Committee Member

Silva, Juan L.

Date of Degree

12-13-2024

Original embargo terms

Visible MSU only 1 year

Document Type

Graduate Thesis - Campus Access Only

Major

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

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Biochemistry, Nutrition and Health Promotion

Abstract

Understanding the bacterial profile of chicken during processing is essential to identify spoilage-related bacteria. Using advanced methods like Oxford Nanopore sequencing, specific bacterial species on chicken meat can be identified. This study aimed to characterize bacterial composition and diversity on chicken breast during processing. Results showed a reduction in aerobic bacteria, E. coli, coliform, and lactic acid bacteria counts. However, three thermophilic bacteria, Anoxybacillus contaminants, Neobacillus thermocopriae, and Anoxybacillus flavithermus, dominated across processing steps. Notably, Pseudomonas species were undetected by conventional plating but identified via Nanopore sequencing, highlighting the need for molecular detection methods. Although antimicrobial interventions significantly reduced bacterial counts. Therefore, combining molecular and conventional plating methods provides a more comprehensive understanding of bacterial populations. This approach could enhance processing practices, leading to a better understanding of quality and safety.

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