identification of specific spoilage organisms in vacuum-packed sliced emulsion-type sausages

Spoilage of vacuum-packed sliced emulsion-type sausages during refrigerated storage and before the expiration date of the product is very common. processing steps like slicing and packaging after cooking might re-contaminate cooked sausages. previous research has identified various types of lactic acid bacteria (lab) as the main organisms responsible for the spoilage of different varieties of vacuum-packed meat products. in this study, we investigated the microbial spoilage of vacuum-packed sliced emulsion-type sausages produced by different companies in iran. these products were collected and stored at room temperature until signs of deterioration, like discoloration and package swelling, appeared. then, anaerobic surface culture was performed on mrs agar for every sample, and the purified colonies were identified based on morphological characteristics and biochemical tests. 16s rrna sequencing was then performed to accurately identify the isolates. according to morphological characteristics and biochemical tests of pure colonies, 13 isolates were suspected to be lab. finally, the results of sequencing identified that entrococcus mandetii, lactobacillus curvatus, latilactobacillus sakei, and wissella viridescens were specific spoilage bacteria in vacuum-packed sliced emulsion-type sausages. by identifying the major microorganisms responsible for spoilage in vacuum-packed meat products, they can be controlled using biological preservatives and extend the shelf life of the product.