Microbial Distribution and Traceability Analysis in the Production of Capsule-type Health Food Products
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Abstract:
Microbiological contamination of human hands and the equipment surfaces in the different production stages of the health food capsule was investigated. The changes in the hygiene and sanitation of the workshop were monitored. The typical contaminating microorganisms were isolated and identified to monitor the composition of microbial flora in each stage and evaluate the effectiveness of the microbial control system in the industrial production process. The results showed that the detection values of coliform and Staphylococcus aureus in 34 smear samples of human hands were < 10 CFU/ hand with the total colony count being 10~107 CFU/hand; in 132 smear samples of equipment surfaces, the detection values of coliform and Staphylococcus aureus were < 0.4 CFU/ cm2 (equipment surface) with the total colony count being 10~104 CFU/cm2; 46 strains of microorganisms (including 44 strains of bacteria and 2 strains of fungi) were isolated from the samples for strain identification. The dominant species was Paenibacillus sp., accounting for 60.87%, followed by Acinetobacter sp., Bacillus sp. and Brevibacterium sp., all accounting for 4.35%. The traceability analysis of the isolated Paenibacillus sp. was performed based on the 16S rRNA gene sequences and MALDI-TOF protein fingerprint revealed cross-contamination of Paenibacillus sp. between the human hands and equipment surfaces. Also, Paenibacillus sp. was colonized on the surfaces of the containers used for turnover materials, which had potential risks to production quality control.
