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Zhou Z, Ren F, Huang Q, Cheng H, Cun Y, Ni Y, Wu W, Xu B, Yang Q, Yang L. Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers. Food Chem 2024; 444:138562. [PMID: 38330602 DOI: 10.1016/j.foodchem.2024.138562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 01/17/2024] [Accepted: 01/21/2024] [Indexed: 02/10/2024]
Abstract
Pseudomonas and Brochothrix are the main spoilage organisms in pork, and each of these plays an essential role in the spoilage process. However, the effect of co-contamination of these two organisms in pork has not been elucidated. The changing bacterial communities during spontaneous spoilage of pork at 4 °C were evaluated using high-throughput sequencing. The dominant spoilage bacteria were isolated and these were identified as Pseudomonas fragi C6 and Brochothrix thermosphacta S5. Chilled pork was then experimentally contaminated with these strains, individually and in combination, and the progression of spoilage was assessed by analyzing various physicochemical indicators. These included total viable counts (TVC), pH, color, total volatile basic nitrogen (TVB-N), and detection of microbial metabolites. After 7 days of chilled storage, co-contaminated pork produced higher TVC and TVB-N values than mono-contaminated samples. Metabolomic analysis identified a total of 8,084 metabolites in all three groups combined. Differential metabolites were identified, which were involved in 38 metabolic pathways. Among these pathways, the biosynthesis of alkaloids derived from purine and histidine was identified as an important pathway related to spoilage. Specifically, histidine, histamine, AMP, IMP, GMP, succinic acid, and oxoglutaric acid were identified as potential spoilage biomarkers. The study showed that the combined presence of P. fragi C6 and B. thermosphacta S5 bacteria makes chilled pork more prone to spoilage, compared to their individual presence. This study provides insights that can assist in applying appropriate techniques to maintain quality and safety changes in meat during storage and further the assessment of freshness.
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Affiliation(s)
- Zhonglian Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Fangqi Ren
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qianli Huang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Haoran Cheng
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Yu Cun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yongsheng Ni
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wenda Wu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qinghua Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Liu Yang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Ahmed M, Bose I, Nousheen, Roy S. Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken. Int J Biomater 2024; 2024:7949258. [PMID: 38577240 PMCID: PMC10994710 DOI: 10.1155/2024/7949258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 02/13/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024] Open
Abstract
Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.
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Affiliation(s)
- Mustafa Ahmed
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Nousheen
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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Ali Ghoflgar Ghasemi M, Hamishehkar H, Javadi A, Homayouni-Rad A, Jafarizadeh-Malmiri H. Natural-based edible nanocomposite coating for beef meat packaging. Food Chem 2024; 435:137582. [PMID: 37774610 DOI: 10.1016/j.foodchem.2023.137582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 10/01/2023]
Abstract
Researchers have made significant discoveries in addressing the limitations of essential oils (EOs) in food packaging using encapsulation systems combined with nanoparticles (NPs). This study aimed to develop a unique coating for beef preservation using nanostructured lipid carriers (NLCs). The optimal formulation of NLCs was determined based on size, zeta potential, and loading rate, achieving a content of 71.4% savory EO. A composite coating containing NPs was then created using different concentrations of NLCs (0, 0.85%, 1.7%, 2.55%, and 3.4%). The antimicrobial effectiveness of the coatings was assessed using well-diffusion assays to identify the best coating (17 mm). This optimized coating was applied to beef samples for 12 days, and extensive evaluation was conducted over time. The results demonstrated that the encapsulation percentage was higher than 98.7%. The optimal coating (CMC-OM-ZnO NPs-NLCs 3.4%) significantly reduced microbial growth (total count: over 1.6 log CFU/g), pH, thiobarbituric acid value (TBA), and total volatile nitrogen (TVN) compared with the control samples (P < 0.05). Overall, this novel bioactive packaging enriched with lipidic and inorganic nanomaterials represents an innovative way to improve meat products' oxidative and microbial stability.
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Affiliation(s)
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Iran.
| | - Afshin Javadi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
| | - Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hoda Jafarizadeh-Malmiri
- Department of Food Engineering, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran
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Dorn-In S, Mang S, Cosentino RO, Schwaiger K. Changes in the Microbiota from Fresh to Spoiled Meat, Determined by Culture and 16S rRNA Analysis. J Food Prot 2024; 87:100212. [PMID: 38161054 DOI: 10.1016/j.jfp.2023.100212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/03/2024]
Abstract
Growth of meat microbiota usually results in spoilage of meat that can be perceived by consumers due to sensory changes. However, a high bacterial load does not necessarily result in sensory deviation of meat; nevertheless, this meat is considered unfit for human consumption. Therefore, the aims of this study were to investigate changes in the microbiota from fresh to spoiled meat and whether the proportions of certain bacteria can probably be used to indicate the hygiene status of meat. For this purpose, 12 fresh pork samples were divided into two groups, and simultaneously aerobically stored at 4°C and 22°C. At each time-temperature point (fresh meat, days 6, 13, and 20 at 4°C, and days 1, 2, 3, and 6 at 22°C), 12 meat subsamples were investigated. Sequences obtained from next-generation sequencing (NGS) were further analyzed down to species level. Plate counting of six bacterial groups and NGS results showed that Pseudomonas spp. and lactic acid bacteria (LAB) were found in a high proportion in all stored meat samples and can therefore be considered as important "spoilage indicator bacteria". On the contrary, sequences belonging to Staphylococcus epidermidis were found in a relatively high proportion in almost all fresh meat samples but were less common in stored meat. In this context, they can be considered as "hygiene indicator bacteria" of meat. Based on these findings, the proportion of the "hygiene indicator bacteria" in relation to the "spoilage indicator bacteria" was calculated to determine a "hygiene index" of meat. This index has a moderate to strong correlation to bacterial loads obtained from culture (p < 0.05), specifically to Pseudomonas spp., LAB and total viable counts (TVCs). Knowledge of the proportions of hygiene and spoilage indicator bacteria obtained by NGS could help to determine the hygiene status even of (heat-) processed composite meat products for the first time, thus enhancing food quality assurance and consumer protection.
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Affiliation(s)
- Samart Dorn-In
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna Veterinaerplatz 1, 1210 Vienna, Austria.
| | - Sirkka Mang
- Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, Ludwig Maximilian University of Munich, Schoenleutnerstr. 8, 85764 Oberschleissheim, Germany
| | - Raúl O Cosentino
- Department of Veterinary Sciences, Experimental Parasitology Ludwig Maximilian University of Munich, Lena-Christ-Str. 48, 82152 Planegg-Martinsried, Germany; Biomedical Center Munich, Department of Physiological Chemistry, Ludwig Maximilian University of Munich, Großhaderner Str. 9, 82152 Planegg-Martinsried, Germany
| | - Karin Schwaiger
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna Veterinaerplatz 1, 1210 Vienna, Austria
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Abouloifa H, Gaamouche S, Idrissi Yahyaoui M, Moumnassi S, Hasnaoui I, Bellaouchi R, Rokni Y, Ghabbour N, Saalaoui E, Asehraou A. The efficiency of Lactiplantibacillus plantarum S61 strain as protective cultures in ground beef against foodborne pathogen Escherichia coli. World J Microbiol Biotechnol 2023; 39:327. [PMID: 37787857 DOI: 10.1007/s11274-023-03763-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 09/13/2023] [Indexed: 10/04/2023]
Abstract
The aim of the study was the bio-control effectiveness of the Lactiplantibacillus plantarum S61 strain, isolated from traditional fermenting green olives, against Escherichia coli B805 in ground beef. The bio-control effect of L. plantarum S61 against E. coli B805 was evaluated in ground meat during storage under refrigeration at 4 °C. The results showed that L. plantarum S61 reduced the biomass of pathogenic bacteria (E. coli) in ground meat during 10 days of storage at 4 °C. Moreover, the treatment with L. plantarum S61 has no adverse effect on the sensory properties of ground meat after 10 days of storage at 4 °C. The treatment with L. plantarum S61 and storage at 4 °C effectively decreases the growth and risk of pathogenic bacteria in ground meat and, consequently, increases the product's shelf life. Therefore, the application of L. plantarum S61 during the storage of ground meat beef may help reduce the use of chemical preservatives in meat products. Consequently, L. plantarum S61 can be applied as a bio-control agent against spoilage and pathogenic bacteria in meat and meat products.
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Affiliation(s)
- Houssam Abouloifa
- Research Unit of Microbiology, Biomolecules and Biotechnology, Laboratory of Chemistry-Physics and Biotechnology of Molecules and Materials, Faculty of Sciences and Techniques, Mohammedia, Hassan II University of Casablanca, 28806, Mohammedia, Morocco.
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco.
| | - Sara Gaamouche
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Meryem Idrissi Yahyaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Sara Moumnassi
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Ismail Hasnaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Yahya Rokni
- Research Unit Bioprocess and Biointerfaces, Laboratory of Industrial Engineering and Surface Engineering, National School of Applied Sciences, Sultan Moulay Slimane University, Mghila, 23000, Beni Mellal, Morocco
| | - Nabil Ghabbour
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, B. P 1223, Taza, Morocco
| | - Ennouamane Saalaoui
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Bioresource, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco
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Manyi-Loh CE, Lues R. A South African Perspective on the Microbiological and Chemical Quality of Meat: Plausible Public Health Implications. Microorganisms 2023; 11:2484. [PMID: 37894142 PMCID: PMC10608972 DOI: 10.3390/microorganisms11102484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/06/2023] [Accepted: 09/20/2023] [Indexed: 10/29/2023] Open
Abstract
Meat comprises proteins, fats, vitamins, and trace elements, essential nutrients for the growth and development of the body. The increased demand for meat necessitates the use of antibiotics in intensive farming to sustain and raise productivity. However, the high water activity, the neutral pH, and the high protein content of meat create a favourable milieu for the growth and the persistence of bacteria. Meat serves as a portal for the spread of foodborne diseases. This occurs because of contamination. This review presents information on animal farming in South Africa, the microbial and chemical contamination of meat, and the consequential effects on public health. In South Africa, the sales of meat can be operated both formally and informally. Meat becomes exposed to contamination with different categories of microbes, originating from varying sources during preparation, processing, packaging, storage, and serving to consumers. Apparently, meat harbours diverse pathogenic microorganisms and antibiotic residues alongside the occurrence of drug resistance in zoonotic pathogens, due to the improper use of antibiotics during farming. Different findings obtained across the country showed variations in prevalence of bacteria and multidrug-resistant bacteria studied, which could be explained by the differences in the manufacturer practices, handling processes from producers to consumers, and the success of the hygienic measures employed during production. Furthermore, variation in the socioeconomic and political factors and differences in bacterial strains, geographical area, time, climatic factors, etc. could be responsible for the discrepancy in the level of antibiotic resistance between the provinces. Bacteria identified in meat including Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Campylobacter spp., Salmonella spp., etc. are incriminated as pathogenic agents causing serious infections in human and their drug-resistant counterparts can cause prolonged infection plus long hospital stays, increased mortality and morbidity as well as huge socioeconomic burden and even death. Therefore, uncooked meat or improperly cooked meat consumed by the population serves as a risk to human health.
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Affiliation(s)
- Christy E. Manyi-Loh
- Centre of Applied Food Sustainability and Biotechnology, Central University of Technology, Bloemfontein 9301, South Africa;
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Trindade PCO, dos Santos BA, Hollweg G, Correa LP, Pinton MB, Padilha M, Payeras RHZ, Rosa SC, Cichoski AJ, Campagnol PCB. Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties. Foods 2023; 12:3486. [PMID: 37761195 PMCID: PMC10529240 DOI: 10.3390/foods12183486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as 'yellow color' and 'unpleasant color', which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like 'soft texture', 'pleasant texture', and 'good spreadability', which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Paulo Cezar Bastianello Campagnol
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil; (P.C.O.T.); (B.A.d.S.); (G.H.); (L.P.C.); (M.B.P.); (M.P.); (R.H.Z.P.); (S.C.R.); (A.J.C.)
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8
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Vincent AT, Bergeron RP, Piché LC, Prado D, Saucier L. Genomic Characterization of a Tetracycline-Resistant Strain of Brochothrix thermosphacta Highlights Plasmids Partially Shared between Various Strains. Genes (Basel) 2023; 14:1731. [PMID: 37761871 PMCID: PMC10531132 DOI: 10.3390/genes14091731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
The Gram-positive bacterium Brochothrix thermosphacta is a spoilage agent commonly found on meat products. While the tet(L) gene, which confers resistance to tetracycline, has been identified in certain strains of B. thermosphacta, only a limited number of studies have investigated this gene and its potential presence on mobile DNA elements. This study aims to analyze the tetracycline-resistant strain B. thermosphacta BT469 at the genomic level to gain insight into the molecular determinants responsible for this resistance. Three plasmids have been identified in the strain: pBT469-1, which contains a tetR gene; pBT469-2, which harbours the tet(L) gene responsible for tetracycline resistance; and pBT469-3, which carries genes encoding for a thioredoxin and a phospholipase A2. Homology searches among sequences in public databases have revealed that the plasmid pBT469-2 is currently unique to the BT469 strain. However, the pBT469-1 plasmid is also found in three other strains of B. thermosphacta. Notably, sequences similar to pBT469-1 and pBT469-2 were also found in other bacterial genera, suggesting that these plasmids may be part of a diverse family present in several bacterial genera. Interestingly, sequences of various strains of B. thermosphacta show a high level of similarity with pBT469-3, suggesting that variants of this plasmid could be frequently found in this bacterium.
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Affiliation(s)
- Antony T. Vincent
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Romain P. Bergeron
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Site de Bourg-end-Bresse, IUT Lyon 1 Site de Bourg-en-Bresse, 01000 Bourg-en-Bresse, France
| | - Laurie C. Piché
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - David Prado
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Linda Saucier
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
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9
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Xu ZS, Ju T, Yang X, Gänzle M. A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities. Microorganisms 2023; 11:1575. [PMID: 37375077 DOI: 10.3390/microorganisms11061575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 05/31/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the contamination of food from the raw materials or from microbial communities residing in food processing facilities, often as bacterial biofilms. However, limited research has been conducted on the persistence of non-pathogenic spoilage communities in food processing facilities, or whether the bacterial communities differ among food commodities and vary with nutrient availability. To address these gaps, this review re-analyzed data from 39 studies from various food facilities processing cheese (n = 8), fresh meat (n = 16), seafood (n = 7), fresh produce (n = 5) and ready-to-eat products (RTE; n = 3). A core surface-associated microbiome was identified across all food commodities, including Pseudomonas, Acinetobacter, Staphylococcus, Psychrobacter, Stenotrophomonas, Serratia and Microbacterium. Commodity-specific communities were additionally present in all food commodities except RTE foods. The nutrient level on food environment surfaces overall tended to impact the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. In addition, the compositions of bacterial communities in biofilms residing in high-nutrient surfaces were significantly different from those of low-nutrient surfaces. Collectively, these findings contribute to a better understanding of the microbial ecology of food processing environments, the development of targeted antimicrobial interventions and ultimately the reduction of food waste and food insecurity and the promotion of food sustainability.
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Affiliation(s)
- Zhaohui S Xu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Tingting Ju
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Xianqin Yang
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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