High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

This study aimed to investigate the effect of the fast cooling process on the microbiological community in chilled fresh pork during storage. We established a culture‐independent method to study viable microbes in raw pork. Tray‐packaged fresh pork and chilled fresh pork were completely spoiled after 18 and 49 d in aseptic bags at 4 °C, respectively. 16S/18S ribosomal RNAs were reverse transcribed to cDNA to characterize the activity of viable bacteria/fungi in the 2 types of pork. Both cDNA and total DNA were analyzed by high‐throughput sequencing, which revealed that viable Bacteroidessp. were the most active genus in rotten pork, although viable Myroidessp. and Pseudomonassp. were also active. Moreover, viable fungi were only detected in chilled fresh pork. The sequencing results revealed that the fast cooling process could suppress the growth of microbes present initially in the raw meat to extend its shelf life. Our results also suggested that fungi associated with pork spoilage could not grow well in aseptic tray‐packaged conditions. Our study takes place in the types of raw pork and is linked to food hygiene and safety. Fresh and chilled fresh pork are the common kinds of pork on the market. However, rare reports study their differences in viable microbes related to spoilage, whereas the consumers know rare about their differences in food hygiene. Thus, the paper provides new data about viable microbial communities in raw pork by a culture‐independent method to make consumers have a healthy diet.