Phospholuminescent Bacillus belongs to Gram-negative Bacillus, which mainly exists in lean pork. When there are more phosphorescent bacteria, meat will fluoresce. In winter, the bacteria will be moved to fresh pork that does not emit light, and the same luminescent phenomenon will appear when it is placed at natural room temperature (about 6 degrees Celsius) for 2 ~ 3 days. The researchers found that the glowing pork was normal in color and odorless, and then a piece of pork was cut every other week and cooked, and the smell and texture were always normal. After a month, the fluorescence phenomenon on the surface of meat gradually weakened or even disappeared completely. At this point, the surface of the meat is slightly sticky and has a slight odor, and the meat begins to deteriorate. This shows that phosphorescent photobacterium makes pork glow, but it is harmless to human body. Luminescence was also found in refrigerated bacon or meat. This is also a sign of the existence of phosphorescent bacteria. This kind of bacteria is suitable for survival at low temperature, which shows that the meat has not gone bad. On the other hand, if the meat disappears, it means that the meat begins to deteriorate. It should be emphasized that food must be cooked before eating.