Clean the fresh pork,soak 10min in different preservative solutions,drain 5min,then preserve them in PE preservation bags at （4±1℃）.
Compared with the control group,soaking treatment by different concentration of ε-polylysine can significantly reduce the initial number of cold pork fresh bacteria,and can obviously inhibit the total plate count of the fresh pork, and the inhibitory effect was enhanced with the increase of ε-polylysine concentration.
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