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Li S, Fan Y, Han J, Liu F, Ding Y, Li X, Yu E, Wang S, Wang F, Wang C. Foodborne Pathogen and Microbial Community Differences in Fresh Processing Tomatoes in Xinjiang, China. Foodborne Pathog Dis 2024; 21:236-247. [PMID: 38150226 DOI: 10.1089/fpd.2023.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2023] Open
Abstract
The microbes on fresh processing tomatoes correlate closely with diseases, preservation, and quality control. Investigation of the microbial communities on processing tomatoes from different production regions may help define microbial specificity, inform disease prevention methods, and improve quality. In this study, surface microbes on processing tomatoes from 10 samples in two primary production areas of southern and northern Xinjiang were investigated by sequencing fungal internal transcribed spacer and bacterial 16S rRNA hypervariable sequences. A total of 133 different fungal and bacterial taxonomies were obtained from processing tomatoes in the two regions, of which 63 genera were predominant. Bacterial and fungal communities differed significantly between southern and northern Xinjiang, and fungal diversity was higher in southern Xinjiang. Alternaria and Cladosporium on processing tomatoes in southern Xinjiang were associated with plant pathogenic risk. The plant pathogenic fungi of processing tomatoes in northern Xinjiang were more abundant in Alternaria and Fusarium. The abundance of Alternaria on processing tomatoes was higher in four regions of northern Xinjiang, indicating that there is a greater risk of plant pathogenicity in these areas. Processing tomatoes in northern and southern Xinjiang contained bacterial genera identified as gut microbes, such as Pantoea, Erwinia, Enterobacter, Enterococcus, and Serratia, indicating the potential risk of contamination of processing tomatoes with foodborne pathogens. This study highlighted the microbial specificity of processing tomatoes in two tomato production regions, providing a basis for further investigation and screening for foodborne pathogenic microorganisms.
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Affiliation(s)
- Shicui Li
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
| | - Yingying Fan
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Jie Han
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
| | - Fengjuan Liu
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Yu Ding
- School of Biology and Geography Sciences, Yili Normal University, Yining, China
| | - Xiaolong Li
- Information Center of Agriculture and Rural Affairs Department, Urumqi, China
| | - Enhe Yu
- College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi, China
| | - Shuai Wang
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Fulan Wang
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Cheng Wang
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
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