Abstract:Fresh jellyfish contains abundant protein, essential amino acids, vitamins, carbohydrates and other nutrients. With the high nutrition, it is easy to cause the excessive growth of microbial in ready-to-eat jellyfish and then lead to the corruption and deterioration which will cause enormous economic losses and food safety issues. Therefore, the quality of the jellyfish should be controlled by identifying the dominant spoilage microorganisms that cause the metamorphism of the jellyfish and looking for the technology that can effectively inhibit their growth. The flora in ready-to-eat jellyfish was analyzed, and the dominant strains were isolated and identified by PCR. The results showed that the total number of colonies in ready-to-eat jellyfish after three months storage was 48 000 CFU/g which exceeded the national standard of 30 000 CFU/g. However, no pathogenic bacteria including Escherichia coli, Bacillus cereus, Salmonella and Staphylococcus aureus were identified in unqualified jellyfish. The dominant spoilage strain was Burkholderia cepacian which is gram-negative bacterium.
