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Li J, Liu Y, Jiang CY, Miao XQ, Dong XP, Du M, Jiang PF. Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel. Food Chem 2024; 449:139329. [PMID: 38615634 DOI: 10.1016/j.foodchem.2024.139329] [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: 02/14/2024] [Revised: 03/30/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mechanism of Spanish mackerel after curing and drying is unclear. To overcome this problem, the effects of different processing conditions on the free amino acid, microbial community, and flavor of Spanish mackerel were explored. Staphylococcus and Cobetia are the main microorganisms in cured mackerel and are closely associated with the formation of their quality. Compared with fresh mackerel, cured mackerel contains increased levels of protein, fat, and chloride, contributing to its distinctive flavor. The contents of free amino acids in the BA64 group were substantially higher than those in other groups, particularly the contents of threonine, glycine, and tyrosine. These findings will contribute to the development of high-quality cured Spanish mackerel products and cured aquatic products.
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Affiliation(s)
- Jing Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Cai-Yan Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiao-Qing Miao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiu-Ping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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2
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Wu K, Gong W, Lin S, Huang S, Mu H, Wang M, Sheng J, Zhao C. Regulation of Sacha Inchi protein on fecal metabolism and intestinal microorganisms in mice. Front Nutr 2024; 11:1354486. [PMID: 38524850 PMCID: PMC10959099 DOI: 10.3389/fnut.2024.1354486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Accepted: 02/15/2024] [Indexed: 03/26/2024] Open
Abstract
Introduction With the increasing demand for protein utilization, exploring new protein resources has become a research hotspot. Sacha Inchi Protein (SIP) is a high-quality plant protein extracted from Sacha Inchi meal. This study aimed to investigate the impact of SIP on mouse metabolomics and gut microbiota diversity and explore the underlying pathways responsible for its health benefits. Methods In this study, the structural composition of SIP was investigated, and the effects of SIP on fecal metabolomics and intestinal microorganisms in mice were explored by LC-MS metabolomics technology analysis and 16S rRNA gene sequencing. Results The results showed that SIP was rich in amino acids, with the highest Manuscript Click here to view linked References content of arginine, which accounted for 22.98% of the total amino acid content; the potential fecal metabolites of mice in the SIP group involved lipid metabolism, sphingolipid metabolism, arginine biosynthesis, and amino acid metabolism; SIP altered the microbial composition of the cecum in mice, decreased the Firmicutes/Bacteroidetes value, and It decreased the abundance of the harmful intestinal bacteria Actinobacteriota and Desulfobacterota, and increased the abundance of the beneficial intestinal bacteria Faecalibaculum, Dubosiella. Discussion In conclusion, SIP is a high-quality plant protein with great potential for development in lipid-lowering, intestinal health, and mental illness, providing valuable clues for further research on its health-promoting mechanisms.
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Affiliation(s)
- Kuan Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | | | - Shiyang Lin
- Pu'er Agricultural Science Research Institute, Pu-er, China
| | - Si Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Hongyu Mu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Mingming Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jun Sheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming, Yunnan, China
- Yunnan Province Characteristic Resource Food Biological Manufacturing Engineering Research Center, Kunming, Yunnan, China
| | - Cunchao Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- Yunnan Province Characteristic Resource Food Biological Manufacturing Engineering Research Center, Kunming, Yunnan, China
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Augustyńska-Prejsnar A, Hanus P, Ormian M, Kačániová M, Sokołowicz Z, Topczewska J. The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods. Foods 2023; 12:4340. [PMID: 38231850 DOI: 10.3390/foods12234340] [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: 11/04/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry.
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Affiliation(s)
- Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Paweł Hanus
- Department of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Małgorzata Ormian
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
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4
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Saelens G, Houf K. Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish. J Microbiol Methods 2022; 203:106599. [PMID: 36243229 DOI: 10.1016/j.mimet.2022.106599] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/28/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
Abstract
Consumers demand more fresh, safe, and high-quality food. As this is partiallycorrelated to the microbial profile, several microbiological examination tools are available. Incontrast to meat, no microbiological normalized methods to assess the microbiological quality of fresh marine fish have been agreed on. As a result, studies on the detection and diversity of spoilage associated organisms (SAOs) in fish often apply various detection, isolation, and identification techniques. This complicates the comparison and interpretation of data reported, and often results in different or inconclusive results. Therefore, the present review aimed to present a critical overview of the isolation/cultivation and detection techniques currently applied in fish microbiology. After a comprehensive search in the PubMed, Web of Science and Scopus databases, a total of 111 studies fulfilled the review selection criteria. Results revealed that when relying on culture media for the isolation of SAOs in fish, it is essential to include a salt-containing medium next to plate count agar that is currently used as the reference medium for the enumeration of bacteria on fish. In terms of identification, MALDI-TOF MS and 16S rRNA gene sequencing are currently the most promising tools, though other housekeeping genes should be targeted as well, and, the biggest challenge at this point is still the lack of comprehensive proteomic and sequence databases for SAOs. A full replacement of cultivation by next generation sequencing is difficult to recommend due to the absence of a standardized experimental methodology, especially for fish, and the relatively high sequencing costs. Additionally, a discrepancy between culture-dependent and independent methods in revealing the bacterial diversity, and abundancy, from marine fish was demonstrated by several authors. It is therefore recommended to consider both approaches as complements of one another, rather than substitutes, and to include them simultaneously to yield more complete results regarding the SAOs in fresh marine fish. As such, a thorough understanding of the biology of spoilage organisms and process will be obtained to prolong the shelf-life and deliver a high-quality product.
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Affiliation(s)
- Ganna Saelens
- Laboratory of Foodborne Parasites, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - Kurt Houf
- Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, Heidestraat 19, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Karel Lodewijk Ledeganckstraat 35, 9000 Ghent, Belgium
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5
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Zhuang Q, Peng Y, Yang D, Nie S, Guo Q, Wang Y, Zhao R. UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness. Food Chem 2022; 396:133673. [PMID: 35849984 DOI: 10.1016/j.foodchem.2022.133673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/20/2022] [Accepted: 07/08/2022] [Indexed: 11/26/2022]
Abstract
This study aimed to develop a cost-effective fluorescence imaging system to rapidly monitor pork freshness indicators during chilled storage. The system acquired fluorescence images of pork and the color features were extracted from these images to establish partial least squares regression (PLSR) models to predict total volatile basic nitrogen (TVB-N), total viable count (TVC), pH for pork. For TVB-N, TVC and pH values, Rp were 0.92, 0.88 and 0.74, residual predictive deviation (RPD) were 2.24, 2.03, and 1.19, respectively. For TVB-N and TVC indicators showed that the predictive ability of this model was largely comparable to that of fluorescence hyperspectral imaging. However, combining fluorescence and color imaging improved the model's predictive ability. For TVB-N, TVC and pH, Rp were 0.94, 0.93 and 0.85, RPD were 2.62, 2.59, and 1.95, respectively. Therefore, this study developed a system with great potential for detecting the value of most pork quality indicators in real-time.
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Affiliation(s)
- Qibin Zhuang
- College of Engineering, China Agricultural University, Beijing 100083, China; College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Deyong Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Sen Nie
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qinghui Guo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yali Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Renhong Zhao
- College of Engineering, China Agricultural University, Beijing 100083, China
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6
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Huotari J, Tsitko I, Honkapää K, Alakomi HL. Characterization of Microbiological Quality of Whole and Gutted Baltic Herring. Foods 2022; 11:foods11040492. [PMID: 35205969 PMCID: PMC8871270 DOI: 10.3390/foods11040492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/26/2022] [Accepted: 02/02/2022] [Indexed: 12/10/2022] Open
Abstract
There is growing interest in Baltic herring (Clupea harengus membras) and other undervalued, small-sized fish species for human consumption. Gutting or filleting of small-sized fish is impractical; hence, the aim of this study was to explore the suitability of the whole (ungutted) herring for food use. The microbiological quality of commercially fished whole and gutted herring was analysed with culture-dependent methods combined with identification of bacterial isolates with MALDI-TOF Mass Spectrometry and culture-independent 16S rRNA gene amplicon sequencing. Whole and gutted herring had between 2.8 and 5.3 log10 CFU g−1 aerobic mesophilic and psychrotrophic bacteria and between 2.2 and 5.6 log10 CFU g−1 H₂S-producing bacteria. Enterobacteria counts remained low in all the analysed herring batches. The herring microbiota largely comprised the phyla Proteobacteria, Firmicutes, and Actinobacteria (71.7% to 95.0%). Shewanella, Pseudomonas, and Aeromonas were the most frequently isolated genera among the viable population; however, with the culture-independent approach, Shewanella followed by Psychrobacter were the most abundant genera. In some samples, a high relative abundance of the phylum Epsilonbacteraeota, represented by the genus Arcobacter, was detected. This study reports the bacterial diversity present in Baltic herring and shows that the microbiological quality was acceptable in all the analysed fish batches.
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7
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Taban BM, Numanoglu Cevik Y. The efficiency of MALDI-TOF MS method in detecting Staphylococcus aureus isolated from raw milk and artisanal dairy foods. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1977392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Birce Mercanoglu Taban
- Dairy Technology Department, Faculty of Agriculture, Veterinary and Agriculture Campus, Ankara University, Diskapi, Ankara, Turkey
| | - Yasemin Numanoglu Cevik
- Microbiology and Reference Laboratory and Biological Products Department, General Directorate of Public Health, Ministry of Health, Ankara, Turkey
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8
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Moringa oleifera polysaccharides regulates caecal microbiota and small intestinal metabolic profile in C57BL/6 mice. Int J Biol Macromol 2021; 182:595-611. [PMID: 33836198 DOI: 10.1016/j.ijbiomac.2021.03.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/03/2021] [Accepted: 03/23/2021] [Indexed: 02/07/2023]
Abstract
This study investigated the effects of Moringa oleifera polysaccharides (MOP) on the serum indexes, small intestinal morphology, small intestinal metabolic profile, and caecal microbiota of mice. A new type of polysaccharides with 104,031 Da molecular weight and triple helix structure was isolated from M. oleifera leaves for in vivo experiment. Forty male SPF C57BL/6 mice aged 4 weeks were average divided into four groups randomly according to the MOP gavaged daily (0, 20, 40 and 60 mg/kg body weight MOP). After a 7-day preliminary trial period and a 28-day official trial period, the mice were slaughtered. Results showed that MOP reduced glucose, total cholesterol, and malondialdehyde. It also improved superoxide dismutase and catalase in serum (P < 0.05). For small intestinal morphology, MOP improved the villi length and crypt depth in both ileum and jejunum (P < 0.05); the ratio of villi length to crypt depth in jejunum increased (P < 0.05). MOP could cause the increase of beneficial bacteria and the decrease of harmful bacteria in caecum, further affecting the function of microbiota. In addition, MOP regulated 114 metabolites enriched in the pathway related to the synthesis and metabolism of micromolecules. In sum, MOP exerted positive effects on the serum indexes and intestinal health of mice.
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9
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Altakhis M, Pillidge CJ, Osborn AM, Torley PJ, Kaur M. Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meat. Meat Sci 2021; 177:108508. [PMID: 33798992 DOI: 10.1016/j.meatsci.2021.108508] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 02/09/2021] [Accepted: 03/19/2021] [Indexed: 10/21/2022]
Abstract
The focus of this study was to compare the effectiveness of MALDI-TOF MS and partial 16S rRNA gene sequencing for the identification of bacteria isolated from VP lamb meat stored chilled at 5 °C for 21 days, at the same time gaining insights into bacterial changes over time. The identity of bacterial isolates on non-selective and selective agars was determined by both methods and results compared. Results showed that total bacterial numbers increased over the 21 days (as expected) with Staphylococcus and Pseudomonas (day 0) being replaced by Carnobacterium, Brochothrix and members of the Enterobacteriaceae family by day 21. A high level of agreement (86-100%) for bacterial isolates' identity at genus level was observed between MALDI-TOF MS and partial 16S rRNA gene-based sequencing for isolates where identification was possible. With its cheaper cost and faster turnaround time, once optimized, MALDI-TOF MS could become a useful alternative to 16S rRNA gene-sequencing for the rapid identification of red meat bacterial isolates.
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Affiliation(s)
- Mohammed Altakhis
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Christopher J Pillidge
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
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Marrone R, Smaldone G, Ambrosio RL, Festa R, Ceruso M, Chianese A, Anastasio A. Effect of beetroot ( Beta vulgaris) extract on Black Angus burgers shelf life. Ital J Food Saf 2021; 10:9031. [PMID: 33907686 PMCID: PMC8056451 DOI: 10.4081/ijfs.2021.9031] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 02/25/2021] [Indexed: 11/23/2022] Open
Abstract
Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.
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Affiliation(s)
- Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Giorgio Smaldone
- Department of Agricultural Sciences, University of Naples, Portici
| | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Rossella Festa
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Marina Ceruso
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | | | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
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Van Reckem E, De Vuyst L, Weckx S, Leroy F. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.09.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Yu Z, Joossens M, Kerkhof PJ, Houf K. Bacterial shifts on broiler carcasses at retail upon frozen storage. Int J Food Microbiol 2021; 340:109051. [PMID: 33485099 DOI: 10.1016/j.ijfoodmicro.2021.109051] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/21/2020] [Accepted: 01/06/2021] [Indexed: 01/18/2023]
Abstract
Freezing broiler carcasses, industrially or at home, not only delays spoilage, but also is expected to increase food safety by hampering growth of food pathogens. However, detailed knowledge on microbial changes after a short or longer freezing period of fresh broiler meat in home freezing setting is lacking and no comparison between different freezing periods has been published yet. The present study combined classical isolation techniques and identification by MALDI-TOF MS with 16S rRNA amplicon sequencing to assess bacterial contamination on broiler carcasses that were either bought fresh and then frozen for short periods (total n = 20) in home freezing, or industrial frozen one (total n = 4) at retail. Changes in total aerobic bacteria (TAB) were also studied on 78 freshly bought broiler carcasses that were then stored frozen for up to 6 months in domestic freezers. Salmonella and Campylobacter were examined to assess the effect of freezing on controlling common foodborne pathogens. The contamination level of mesophilic and psychrotrophic TAB was numerically equal on carcasses at retail, either fresh or frozen at different time points. After short and long freezing period, a decrease in counts of mesophilic TAB was observed, while changes in counts of psychrotrophic TAB were rarely observed. No correlation between home freezing period and TAB load, either mesophilic (R = -0.006, p = 0.949) or psychrotrophic (R = 0.080, p = 0.389), was observed. No Salmonella and Campylobacter was detected on industrial frozen carcasses but on fresh carcasses at retail, either pre-freezing or after freezing. The bacterial communities were influenced by freezing, in which some genera showed significantly changes in relative abundance after freezing. In conclusion, from a food safety point of view, freezing of meat products does not serve as safety hurdle, and freezing should only be considered as a method for extending shelf life compared with fresh chicken meat. Applying hygienic slaughter procedures to keep the initial contamination as low as possible, and the maintenance of the cold chain during further processing are the key factors in food safety.
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Affiliation(s)
- Zhongjia Yu
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Marie Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Pieter-Jan Kerkhof
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Kurt Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium.
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Peruzy MF, Houf K, Joossens M, Yu Z, Proroga YTR, Murru N. Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses. Int J Food Microbiol 2020; 336:108902. [PMID: 33091757 DOI: 10.1016/j.ijfoodmicro.2020.108902] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 12/22/2022]
Abstract
Routine evaluation of the slaughter process is performed by the enumeration of the aerobic colony count, Enterobacteriaceae and Salmonella spp. on the carcass through destructive or non-destructive methods. With non-destructive methods, bacteria are counted from a minimum area of 100 cm2 in different sampling sites on the pork carcasses, and the results of these investigated areas are pooled to one value for the complete carcass evaluation (a total of 400 cm2). However, the composition of the bacterial community present on the different sampling areas remains unknown. The aim of the study was to characterize the microbial population present on four areas (ham, back, jowl and belly) of eight pork carcasses belonging to two different slaughterhouses through culture-dependent (Matrix-assisted laser desorption/ionization time-of-flight Mass Spectrometry MALDI-TOF MS, combined with 16S rRNA gene sequencing) and complementary culture-independent (16S rRNA amplicon sequencing) methods. The presence of Salmonella spp. and Y. enterocolitica was additionally assessed. Using MALDI-TOF MS, Staphylococcus, Pseudomonas, and Escherichia coli were found to dominate the bacterial cultures isolated from the 8 carcasses. Based on the 16S rRNA amplicon sequencing analyses however, no specific genus clearly dominated the bacterial community composition. By using this culture-independent method, the most abundant genera in microbial populations of the ham, back, jowl and belly were found to be similar, but important differences between the two slaughterhouses were observed. Thus, present data suggests that the indigenous bacterial population of individual animals is overruled by the microbial population of the slaughterhouse in which the carcass is handled. Also, our data suggests that sampling of only one carcass area by official authorities may be appropriate for the evaluation of the hygienic status of the carcasses and therefore of the slaughter process.
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Affiliation(s)
- Maria Francesca Peruzy
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Kurt Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Marie Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Zhongjia Yu
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Yolande Therese Rose Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, NA, Italy
| | - Nicoletta Murru
- Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy.
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14
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Kim E, Cho EJ, Yang SM, Kim MJ, Kim HY. Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing. Food Microbiol 2020; 94:103641. [PMID: 33279067 DOI: 10.1016/j.fm.2020.103641] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/10/2020] [Accepted: 09/12/2020] [Indexed: 12/22/2022]
Abstract
Complex interactions occur within microbial communities during the fermentation process of kimchi. Identification of these microorganisms provides the essential information required to improve food quality and to understand their role in this process. This was the first study to compare two methods for accuracy in the identification of microbial community changes during the fermentation of kimchi by comparing a culture-dependent (MALDI-TOF MS analysis) and a culture-independent method (high-throughput sequencing) of 16S rRNA gene fragment). Members of the Lactobacillus-related genera, Leuconostoc, and Weissella were identified as the predominant microorganisms by both methods. The culture-independent method was able to additionally identify non-lactic acid bacteria and yeasts, such as Kazachstania in kimchi. However, high-throughput sequencing failed to accurately recognize Latilactobacillus sakei, Latilactobacillus curvatus, Lactiplantibacillus plantarum, and W. cibaria, which played an important role in kimchi fermentation, as this method only allowed for identification at the genus level. Conversely, MALDI-TOF MS analysis could identify the isolates at the species level. Also, culture-dependent method could identify predominant species in viable cell communities. The culture-dependent method and culture-independent method provided complementary information by producing a more comprehensive view of the microbial ecology in fermented kimchi.
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Affiliation(s)
- Eiseul Kim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea
| | - Eun-Ji Cho
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea
| | - Seung-Min Yang
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea
| | - Mi-Ju Kim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea.
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15
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Peruzy MF, Proroga YTR, Capuano F, Corrado F, Santonicola S, De Medici D, Delibato E, Murru N. Detection and quantification of Campylobacter in foods: New analytic approaches to detect and quantify Campylobacter spp. in food samples. Ital J Food Saf 2020; 9:8591. [PMID: 32944567 PMCID: PMC7477723 DOI: 10.4081/ijfs.2020.8591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 01/07/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of the present study was to develop rapid qualitative and quantitative methods based on the use of Real-Time PCR and Droplet Digital PCR (ddPCR), in order to have reliable techniques to detect and quantify Campylobacter spp. in food samples. The gene 16S-rRNA was used as specific target for Campylobacter spp. Real- Time PCR evaluation assay and a not competitive internal control was ushered in it. To investigate the selectivity of the method, 26 Campylobacter strains and 40 non-Campylobacter strains were tested and in order to verify the application of Real- Time PCR method, 5 pork meat samples were experimentally inoculated with a Campylobacter jejuni strain. Subsequently, dilutions with a bacterial load of Campylobacter jejuni within 10-106 CFU/mL were chosen for the optimization of the ddPCR assay. Lastly, a total of 54 naturally contaminated foods samples were analyzed through molecular (Real-Time PCR and ddPCR) and traditional methods. The Real-Time PCR protocol demonstrated to amplify only the Campylobacter spp. strains and when Campylobacter jejuni was experimentally inoculated in meat samples the pathogen was always detected. The ddPCRs assay allowed to quantify a level of contamination of 10 CFU/mL, but it was unable to quantify levels of 105 - 106 CFU/mL. Lastly, Campylobacter spp. was never detected in the 54 samples tested. In conclusion, the novel analytic approach proposed, based on an initial screening of the samples with Real-Time PCR and then on quantification of Campylobacter spp. with a ddPCR on those positive, represents a quick monitoring tool and, if used correctly, it would allow the implementation of food safety.
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Affiliation(s)
- Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Napoli
| | | | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici
| | - Federica Corrado
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici
| | - Serena Santonicola
- Department of Medicine and Health Science Vincenzo Tiberio, University of Molise, Campobasso
| | - Dario De Medici
- Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, Rome, Italy
| | - Elisabetta Delibato
- Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, Rome, Italy
| | - Nicoletta Murru
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Napoli
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16
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Delhalle L, Taminiau B, Fastrez S, Fall A, Ballesteros M, Burteau S, Daube G. Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora. Front Microbiol 2020; 11:1827. [PMID: 32849429 PMCID: PMC7431609 DOI: 10.3389/fmicb.2020.01827] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 07/12/2020] [Indexed: 12/13/2022] Open
Abstract
Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D0, Dend of the shelf life, and Dend of the shelf life +7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.
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Affiliation(s)
- Laurent Delhalle
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | | | | | | | | | - Georges Daube
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
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17
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Peruzy MF, Aponte M, Proroga YTR, Capuano F, Cristiano D, Delibato E, Houf K, Murru N. Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols. Food Microbiol 2020; 92:103593. [PMID: 32950135 DOI: 10.1016/j.fm.2020.103593] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/26/2020] [Accepted: 06/30/2020] [Indexed: 12/18/2022]
Abstract
Conventional methods for Yersinia enterocolitica detection in food samples are generally considered inadequate. Problems arise from the presence of the so-called "background flora", coupled to the low contamination level of the pathogen. Since, data on the microbial ecology occurring in competitive microflora are still lacking, MALDI TOF MS was used for strains 'identification after enrichment in PSB or ITC broths, and after plating on selective CIN medium at different incubation times. SYBR Green Real time PCR was used for the Y. enterocolitica strains' detection (4/O:3, 1A/O:5) in experimentally contaminated foods, as well as in naturally contaminated samples. A higher number of different bacterial genera (10 on CIN and 18 on PCA) was recorded after enrichment in PSB, whilst enrichment in ITC led to recovery of 6 and 10 genera on CIN and PCA, respectively. Yersiniaceae was the dominant family on the first day of incubation, but on the second day the percentage of isolation considerably decreased. By testing experimentally contaminated samples, substantial difficulties were encountered. The biotype 1A was always detected, whereas strain 4/O:3 proved to be poorly competitive. Based on the data, the enrichment media PSB and ITC, currently proposed for Y. enterocolitica detection, need to be improved to promote a successful pathogen's recovery.
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Affiliation(s)
- M F Peruzy
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium; Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137, Naples, Italy; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - M Aponte
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università 100, Portici, 80055, Naples, Italy
| | - Y T R Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, Naples, Italy.
| | - F Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, Naples, Italy
| | - D Cristiano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, Naples, Italy
| | - E Delibato
- Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, Viale Regina Elena 299, Rome, Italy
| | - K Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - N Murru
- Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137, Naples, Italy
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18
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Cauchie E, Delhalle L, Baré G, Tahiri A, Taminiau B, Korsak N, Burteau S, Fall PA, Farnir F, Daube G. Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples. Front Microbiol 2020; 11:639. [PMID: 32328055 PMCID: PMC7160237 DOI: 10.3389/fmicb.2020.00639] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 03/20/2020] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to obtain the growth parameters of specific spoilage micro-organisms previously isolated in minced pork (MP) samples and to develop a three-spoilage species interaction model under different storage conditions. Naturally contaminated samples were used to validate this approach by considering the effect of the food microbiota. Three groups of bacteria were inoculated on irradiated samples, in mono- and in co-culture experiments (n = 1152): Brochothrix thermosphacta, Leuconostoc gelidum, and Pseudomonas spp. (Pseudomonas fluorescens and Pseudomonas fragi). Samples were stored in two food packaging [food wrap and modified atmosphere packaging (CO2 30%/O2 70%)] at three isothermal conditions (4, 8, and 12°C). Analysis was carried out by using both 16S rRNA gene amplicon sequencing and classical microbiology in order to estimate bacterial counts during the storage period. Growth parameters were obtained by fitting primary (Baranyi) and secondary (square root) models. The food packaging shows the highest impact on bacterial growth rates, which in turn have the strongest influence on the shelf life of food products. Based on these results, a three-spoilage species interaction model was developed by using the modified Jameson-effect model and the Lotka Volterra (prey-predator) model. The modified Jameson-effect model showed slightly better performances, with 40-86% out of the observed counts falling into the Acceptable Simulation Zone (ASZ). It only concerns 14-48% for the prey-predator approach. These results can be explained by the fact that the dynamics of experimental and validation datasets seems to follow a Jameson behavior. On the other hand, the Lotka Volterra model is based on complex interaction factors, which are included in highly variable intervals. More datasets are probably needed to obtained reliable factors, and so better model fittings, especially for three- or more-spoilage species interaction models. Further studies are also needed to better understand the interaction of spoilage bacteria between them and in the presence of natural microbiota.
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Affiliation(s)
- Emilie Cauchie
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Laurent Delhalle
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Ghislain Baré
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Assia Tahiri
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Nicolas Korsak
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | | | | | - Frédéric Farnir
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Georges Daube
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
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19
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Duan X, Chen S, Duan S, Lan C, Yang Z, Cao Y, Miao J. Antibiotic activities of the natural antimicrobial substance produced by Lactobacillus paracasei FX-6 against Pseudomonas putida. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Duan X, Duan S, Wang Q, Ji R, Cao Y, Miao J. Effects of the natural antimicrobial substance from Lactobacillus paracasei FX-6 on shelf life and microbial composition in chicken breast during refrigerated storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106906] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Cauchie E, Delhalle L, Taminiau B, Tahiri A, Korsak N, Burteau S, Fall PA, Farnir F, Baré G, Daube G. Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis. Front Microbiol 2020; 10:3074. [PMID: 32038536 PMCID: PMC6985204 DOI: 10.3389/fmicb.2019.03074] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among different food production and storage, using both 16S rRNA gene sequencing and classical microbiology. Three batches of samples were obtained from four local Belgian facilities (A–D) and stored until shelf life under food wrap (FW) and modified atmosphere packaging (MAP, CO2 30%/O2 70%), at constant and dynamic temperature. Analysis of 288 samples were performed by 16S rRNA gene sequencing in combination with counts of psychrotrophic and lactic acid bacteria at 22°C. At the first day of storage, different psychrotrophic counts were observed between the four food companies (Kruskal-Wallist test, p-value < 0.05). Results shown that lowest microbial counts were observed at the first day for industries D and A (4.2 ± 0.4 and 5.6 ± 0.1 log CFU/g, respectively), whereas industries B and C showed the highest results (7.5 ± 0.4 and 7.2 ± 0.4 log CFU/g). At the end of the shelf life, psychrotrophic counts for all food companies was over 7.0 log CFU/g. With metagenetics, 48 OTUs were assigned. At the first day, the genus Photobacterium (86.7 and 19.9% for food industries A and C, respectively) and Pseudomonas (38.7 and 25.7% for food companies B and D, respectively) were dominant. During the storage, a total of 12 dominant genera (>5% in relative abundance) were identified in MAP and 7 in FW. Pseudomonas was more present in FW and this genus was potentially replaced by Brochothrix in MAP (two-sided Welch’s t-test, p-value < 0.05). Also, a high Bray-Curtis dissimilarity in genus relative abundance was observed between food companies and batches. Although the bacteria consistently dominated the microbiota in our samples are known, results indicated that bacterial diversity needs to be addressed on the level of food companies, batches variation and food storage conditions. Present data illustrate that the combined approach provides complementary results on microbial dynamics in minced pork meat samples, considering batches and packaging variations.
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Affiliation(s)
- Emilie Cauchie
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Laurent Delhalle
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Assia Tahiri
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Nicolas Korsak
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | | | | | - Frédéric Farnir
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Ghislain Baré
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Georges Daube
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
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22
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Smaldone G, Marrone R, Vollano L, Peruzy MF, Barone CMA, Ambrosio RL, Anastasio A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Saf 2019; 8:8100. [PMID: 31632927 PMCID: PMC6784598 DOI: 10.4081/ijfs.2019.8100] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Accepted: 07/09/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
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Affiliation(s)
| | - Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Lucia Vollano
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | | | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
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23
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Peruzy MF, Murru N, Yu Z, Kerkhof PJ, Neola B, Joossens M, Proroga YTR, Houf K. Assessment of microbial communities on freshly killed wild boar meat by MALDI-TOF MS and 16S rRNA amplicon sequencing. Int J Food Microbiol 2019; 301:51-60. [PMID: 31100642 DOI: 10.1016/j.ijfoodmicro.2019.05.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 05/06/2019] [Accepted: 05/06/2019] [Indexed: 12/22/2022]
Abstract
Wild boars (Sus scrofa) are the most widely distributed large mammals and recent increase in consumption of wild boar meat urges the need of microbiological quality criteria. The aim of the study was to characterize the initial bacterial contamination on freshly-killed wild boar meat using a culture-dependent approach with ISO-methods combined with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry identification and 16S rRNA amplicon sequencing. Moreover, the presence of foodborne pathogens was examined using Real-Time-PCR and confirmed by classical isolation. Analysing 22 unrelated wild boar meat samples showed a higher bacterial contamination level compared to pork, with Salmonella present in almost one third of the samples. A great variability of the microbial contamination between the samples was recorded, as well as complementary results between culturing and 16S rRNA amplicon sequencing as frequently isolated genera were not always detected, and vice versa. Furthermore, the foodborne pathogen Salmonella was never detected with 16S rRNA amplicon sequencing, demonstrating the necessity for a cautious approach in the implementation of new analysis techniques in food safety. The present work determines that attention should be paid to the trade of non-inspected meat directly to retail or consumers.
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Affiliation(s)
- M F Peruzy
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - N Murru
- Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy.
| | - Z Yu
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - P-J Kerkhof
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - B Neola
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, NA, Italy
| | - M Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Y T R Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, NA, Italy
| | - K Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
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