Abstract:The natural sedimentation and smear sampling methods were used to monitor microorganisms in the Zigong Lengchitu’s production environment. The traditional culture method combined with 16S rDNA sequencing technology was used to identify the main species and genera of bacteria in this production environment, whereupon a database of potential bacterial pollutants was established. Finally, a phylogenetic tree was constructed for traceability analysis. In total, 61 strains belonging to 21 genera were isolated from this environment. The predominant bacteria detected in the air and on production personnel, workshop equipment, and instruments were Acinetobacter strains, followed by Aeromonas, Pseudomonas, and Staphylococcus species. The total number of colonies in the food processing, storage, frying, cooling, and inner packing rooms changed only slightly during the Zigong Lengchitu’s production process, whereas that in the raw material processing room changed greatly under the influence of personnel operation. In particular, Acinetobacter was widely distributed in the production environment, with surfaces of processing equipment and workers’ hands being the potential contamination sources. Strains belonging to Bacillus and Staphylococcus were mainly from the air of each production workshop and from the air of the roasting room and the corresponding staff, respectively. This study provided an in-depth understanding of the sources of bacterial pollution in the production environment of Zigong Lengchitu and some scientific basis for their contamination risk control.
