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Chen J, Zhang J, Wang N, Xiao B, Sun X, Li J, Zhong K, Yang L, Pang X, Huang F, Chen A. Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring. Food Chem 2024; 445:138755. [PMID: 38387318 DOI: 10.1016/j.foodchem.2024.138755] [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: 09/25/2023] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/24/2024]
Abstract
Monitoring and evaluating food quality, especially meat quality, has received a growing interest to ensure human health and decrease waste of raw materials. Standard analytical approaches used for meat spoilage assessment suffer from time consumption, being labor-intensive, operation complexity, and destructiveness. To overcome shortfalls of these traditional methods and monitor spoilage microorganisms or related metabolites of meat products across the supply chain, emerging analysis devices/systems with higher sensitivity, better portability, on-line/in-line, non-destructive and cost-effective property are urgently needed. Herein, we first overview the basic concepts, causes, and critical monitoring indicators associated with meat spoilage. Then, the conventional detection methods for meat spoilage are outlined objectively in their strengths and weaknesses. In addition, we place the focus on the recent research advances of emerging non-destructive devices and systems for assessing meat spoilage. These novel strategies demonstrate their powerful potential in the real-time evaluation of meat spoilage.
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Affiliation(s)
- Jiaci Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Juan Zhang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Nan Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Bin Xiao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiaoyun Sun
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Jiapeng Li
- China Meat Research Center, Beijing, China.
| | - Ke Zhong
- Shandong Academy of Grape, Jinan, China.
| | - Longrui Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiangyi Pang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Fengchun Huang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
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Dittoe DK, Feye KM, Ovall C, Thompson HA, Ricke SC. Exploiting the microbiota of organic and inorganic acid-treated raw poultry products to improve shelf-life. Front Microbiol 2024; 15:1348159. [PMID: 38476936 PMCID: PMC10927844 DOI: 10.3389/fmicb.2024.1348159] [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: 12/01/2023] [Accepted: 02/06/2024] [Indexed: 03/14/2024] Open
Abstract
Introduction Targeted amplicon sequencing of the 16S rRNA delineates the complex microbial interactions that occur during food spoilage, providing a tool to intensively screen microbiota response to antimicrobial processing aids and interventions. The current research determines the microbiota and spoilage indicator (total aerobes and lactic acid bacteria; LAB) response to inorganic and organic antimicrobial intervention use on the shelf-life of fresh, never-frozen, skin-on, bone-in chicken wings. Methods Wings (n=200) were sourced from local processor and either not treated (NT) or treated with 15-s dips of tap water (TW), organic (peracetic acid; PAA), inorganic acids (sodium bisulfate; SBS), and their combination (SBS + PAA). Wings were stored (4°C) and rinsed in neutralizing Buffered Peptone Water (BPW) for 1 min on d 0, 7, 14, and 21 post-treatment. Spoilage indicators, aerobic mesophiles and LAB, were quantified from rinsates. Genomic DNA of d 14 and 21 rinsates were extracted, and V4 of 16S rRNA gene was sequenced. Sequences were analyzed using QIIME2.2019.7. APC and LAB counts were reported as Log10 CFU/g of chicken and analyzed in R Studio as a General Linear Model using ANOVA. Pairwise differences were determined using Tukey's HSD (P£0.05). Results Spoilage was indicated for all products by day 21 according to APC counts (>7 Log10 CFU/g); however, wings treated with SBS and SBS + PAA demonstrated a 7-day extended shelf-life compared to those treated with NT, TW, or PAA. The interaction of treatment and time impacted the microbial diversity and composition (p < 0.05), with those treated with SBS having a lower richness and evenness compared to those treated with the controls (NT and TW; p < 0.05, Q < 0.05). On d 14, those treated with SBS and SBS + PAA had lower relative abundance of typical spoilage population while having a greater relative abundance of Bacillus spp. (~70 and 50% of population; ANCOM p < 0.05). By d 21, the Bacillus spp. populations decreased below 10% of the population among those treated with SBS and SBS + PAA. Discussion Therefore, there are differential effects on the microbial community depending on the chemical intervention used with organic and inorganic acids, impacting the microbial ecology differently.
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Affiliation(s)
- Dana K. Dittoe
- Animal Science, University of Wyoming, Laramie, WY, United States
| | - Kristina M. Feye
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States
| | | | - Hayley A. Thompson
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Steven C. Ricke
- Meat Science and Animal Biologics Discovery Program, Animal and Dairy Sciences, University of Wisconsin, Madison, WI, United States
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Marmion M, Soro AB, Whyte P, Scannell AGM. A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities. Food Microbiol 2023; 114:104306. [PMID: 37290880 DOI: 10.1016/j.fm.2023.104306] [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: 02/07/2023] [Revised: 04/27/2023] [Accepted: 05/11/2023] [Indexed: 06/10/2023]
Abstract
Chicken meat is the most popularly consumed meat worldwide, with free-range and ethically produced meat a growing market among consumers. However, poultry is frequently contaminated with spoilage microbes and zoonotic pathogens which impact the shelf-life and safety of the raw product, constituting a health risk to consumers. The free-range broiler microbiota is subject to various influences during rearing such as direct exposure to the external environment and wildlife which are not experienced during conventional rearing practices. Using culture-based microbiology approaches, this study aimed to determine whether there is a detectable difference in the microbiota from conventional and free-range broilers from selected Irish processing plants. This was done through analysis of the microbiological status of bone-in chicken thighs over the duration of the meat shelf-life. It was found that the shelf-life of these products was 10 days from arrival in the laboratory, with no statistically significant difference (P > 0.05) evident between free-range and conventionally raised chicken meat. A significant difference, however, was established in the presence of pathogenesis-associated genera in different meat processors. These results reinforce past findings which indicate that the processing environment and storage during shelf-life are key determinants of the microflora of chicken products reaching the consumer.
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Affiliation(s)
- M Marmion
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland.
| | - A B Soro
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; Teagasc Ashtown Food Research Centre, Ashtown, D15DY05, Dublin, Ireland
| | - P Whyte
- UCD School of Veterinary Medicine, Ireland
| | - A G M Scannell
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Institute of Food and Health, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland
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4
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Marmion M, Soro AB, Whyte P, Scannell AG. Green label marinades: A solution to salmonella and campylobacter in chicken products? Heliyon 2023; 9:e17655. [PMID: 37483745 PMCID: PMC10362192 DOI: 10.1016/j.heliyon.2023.e17655] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/03/2023] [Accepted: 06/25/2023] [Indexed: 07/25/2023] Open
Abstract
Introduction The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success. Aims This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms. Materials and methods Three marinade compositions were designed for use on chicken meat; lemon juice, thyme oil and black pepper (M1), lime juice, lemongrass oil and chilli paste (M2), and olive oil, oregano oil, basil oil and garlic paste (M3). These marinades were assessed for antibacterial effects against Salmonella enterica, Campylobacter jejuni and Listeria innocua on marinaded chicken drumsticks stored in aerobic conditions at 4 °C. Consumer tasting sessions were also conducted with a small focus group using selected final marinades. Results M1 and M2 were effective at significantly reducing initial pathogen carriage from 6 Log CFU/g to 2 Log CFU/g on refrigerated chicken meat as well as increasing the shelf-life of the product during cold-storage from 2 days to 7 days. However, consumer studies indicate that the flavours these marinades impart to treated products can be strong. Conclusion These findings indicate that these designed marinades have shown excellent potential to improve food safety as well as shelf-life for the consumer, particularly in settings where food safety is often compromised such as barbecuing or in care settings. However, further recipe optimisation is required to make these marinades acceptable to consumers.
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Affiliation(s)
- Maitiú Marmion
- UCD School of Agriculture and Food Science, Ireland
- UCD Centre for Food Safety, Ireland
| | | | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Amalia G.M. Scannell
- UCD School of Agriculture and Food Science, Ireland
- UCD Institute of Food and Health, Ireland
- UCD Centre for Food Safety, Ireland
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Effects of bacterial-derived antimicrobial solutions on shelf-life, microbiota and sensory attributes of raw chicken legs under refrigerated storage condition. Int J Food Microbiol 2022; 383:109958. [DOI: 10.1016/j.ijfoodmicro.2022.109958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 09/24/2022] [Accepted: 09/27/2022] [Indexed: 11/06/2022]
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Flint A, Laidlaw A, Li L, Raitt C, Rao M, Cooper A, Weedmark K, Carrillo C, Tamber S. Choice of DNA extraction method affects detection of bacterial taxa from retail chicken breast. BMC Microbiol 2022; 22:230. [PMID: 36180850 PMCID: PMC9524001 DOI: 10.1186/s12866-022-02650-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 09/14/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Sequence-based methods for the detection of bacteria such as 16S rRNA amplicon sequencing and metagenomics can provide a comprehensive view of the bacterial microbiome of food. These methods rely on the detection of gene sequences to indicate the presence of viable bacteria. This indirect form of detection can be prone to experimental artefacts. Sample handling and processing are key sources of variation that require standard approaches. Extracting sufficient quantities of high quality DNA from food matrices is challenging because target bacterial species are usually minor components of the microbiota and foods contain an array of compounds that are inhibitory to downstream DNA applications. Here, three DNA extraction methods are compared for their ability to extract high quality bacterial DNA from retail chicken breast rinses, with or without enrichment. Method performance was assessed by comparing ease of use, DNA yield, DNA quality, PCR amplicon yield, and the detection of bacterial taxa by 16S rRNA amplicon sequencing. RESULTS All three DNA extraction methods yielded DNA of sufficient quantity and quality to perform quantitative PCR and 16S rRNA amplicon sequencing. The extraction methods differed in ease of use, with the two commercial kits (PowerFood, PowerSoil) offering considerable time and cost savings over a hybrid method that used laboratory reagents for lysis and commercial column based kits for further purification. Bacterial richness as determined by 16S rRNA amplicon sequencing was similar across the three DNA extraction methods. However, differences were noted in the relative abundance of bacterial taxa, with significantly higher abundance of Gram-positive genera detected in the DNA samples prepared using the PowerFood DNA extraction kit. CONCLUSION The choice of DNA extraction method can affect the detection of bacterial taxa by 16S rRNA amplicon sequencing in chicken meat rinses. Investigators should be aware of this procedural bias and select methods that are fit for the purposes of their investigation.
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Affiliation(s)
- Annika Flint
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Anna Laidlaw
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Leo Li
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Courtney Raitt
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Mary Rao
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Ashley Cooper
- Canadian Food Inspection Agency, 960 Carling Road, Ottawa, ON, K1A 0Z2, Canada
| | - Kelly Weedmark
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada
| | - Catherine Carrillo
- Canadian Food Inspection Agency, 960 Carling Road, Ottawa, ON, K1A 0Z2, Canada
| | - Sandeep Tamber
- Bureau of Microbial Hazards Health Canada, 251 Sir Frederick Banting Driveway, A.L. 2204E, Ottawa, ON, K1A 0K9, Canada.
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Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile. Foods 2022; 11:foods11182848. [PMID: 36140975 PMCID: PMC9498210 DOI: 10.3390/foods11182848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.
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Nikolaev Y, Yushina Y, Mardanov A, Gruzdev E, Tikhonova E, El-Registan G, Beletskiy A, Semenova A, Zaiko E, Bataeva D, Polishchuk E. Microbial Biofilms at Meat-Processing Plant as Possible Places of Bacteria Survival. Microorganisms 2022; 10:microorganisms10081583. [PMID: 36014001 PMCID: PMC9415349 DOI: 10.3390/microorganisms10081583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022] Open
Abstract
Biofilm contamination in food production threatens food quality and safety, and causes bacterial infections. Study of food biofilms (BF) is of great importance. The taxonomic composition and structural organization of five foods BF taken in different workshops of a meat-processing plant (Moscow, RF) were studied. Samples were taken from the surface of technological equipment and premises. Metagenomic analysis showed both similarities in the presented microorganisms dominating in different samples, and unique families prevailing on certain objects were noted. The bacteria found belonged to 11 phyla (no archaea). The dominant ones were Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria. The greatest diversity was in BFs taken from the cutting table of raw material. Biofilms’ bacteria may be the cause of meat, fish and dairy products spoilage possible representatives include Pseudomonas, Flavobacterium, Arcobacter, Vagococcus, Chryseobacterium, Carnobacterium, etc.). Opportunistic human and animal pathogens (possible representatives include Arcobacter, Corynebacterium, Kocuria, etc.) were also found. Electron-microscopic studies of BF thin sections revealed the following: (1) the diversity of cell morphotypes specific to multispecies BFs; (2) morphological similarity of cells in BFs from different samples, micro-colonial growth; (3) age heterogeneity of cells within the same microcolony (vegetative and autolyzed cells, resting forms); (4) heterogeneity of the polymer matrix chemical nature according to ruthenium red staining.
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Affiliation(s)
- Yury Nikolaev
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
| | - Yulia Yushina
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
- Correspondence: ; Tel.: +7-(495)676-60-11
| | - Andrey Mardanov
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
| | - Evgeniy Gruzdev
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
| | - Ekaterina Tikhonova
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
| | - Galina El-Registan
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
| | - Aleksey Beletskiy
- Federal Research Center “Fundamentals of Biotechnology” of RAS, Leninsky Prospect, 14, 119991 Moscow, Russia
| | - Anastasia Semenova
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
| | - Elena Zaiko
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
| | - Dagmara Bataeva
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
| | - Ekaterina Polishchuk
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina St., 26, 109316 Moscow, Russia
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Sequino G, Valentino V, Villani F, De Filippis F. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality. Food Res Int 2022; 157:111242. [DOI: 10.1016/j.foodres.2022.111242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022]
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Thames HT, Fancher CA, Colvin MG, McAnally M, Tucker E, Zhang L, Kiess AS, Dinh TTN, Sukumaran AT. Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid. Animals (Basel) 2022; 12:1439. [PMID: 35681902 PMCID: PMC9179590 DOI: 10.3390/ani12111439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 02/05/2023] Open
Abstract
In poultry processing, spoilage microbes are persistent microorganisms, which affect the quality of broiler meat. Peracetic acid (PAA) is the most common antimicrobial used by commercial processing plants, which can reduce the prevalence of these microbes. The goal of this study was to determine the concentrations of aerobic bacteria, coliforms, lactic acid bacteria, and Pseudomonas on broiler meat in processing plants that use peracetic acid in various concentrations as the primary antimicrobial. Samples were collected from three processing plants at five processing steps: post-pick (defeathering), pre-chill, post-chill, mechanically deboned meat (MDM), and drumsticks. Samples were rinsed in buffered peptone water for bacteria isolation. Over six log CFU/sample of aerobic plate counts (APC), lactic acid bacteria, and coliforms were detected on post-pick samples. All spoilage bacteria were reduced to nondetectable levels on post-chill samples (p < 0.001). However, the presence of all bacteria on mechanically deboned meat (MDM) samples indicated varying degrees of cross contamination from post-chill and MDM samples. These results suggest PAA effectively reduces spoilage microbes in chilling applications irrespective of differences in PAA concentrations. However, due to the levels of spoilage microbes detected in MDM, it may be worth investigating the potential interventions for this stage of processing.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Anuraj T. Sukumaran
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA; (H.T.T.); (C.A.F.); (M.G.C.); (M.M.); (E.T.); (L.Z.); (A.S.K.); (T.T.N.D.)
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11
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Shao L, Tian Y, Chen S, Xu X, Wang H. Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Wen X, Zhang D, Li X, Ding T, Liang C, Zheng X, Yang W, Hou C. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging. Food Microbiol 2022; 104:103996. [DOI: 10.1016/j.fm.2022.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 02/07/2023]
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13
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Wang Z, Li P, Zhou H, Xu B, Cai K, Li P, Zhou K, Wang Z, Han Q. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhiqi Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Ping Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
- State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Food Co. LTD, Nanjing Jiangsu Province China
| | - Kezhou Cai
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Peijun Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Kai Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Zhaoming Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
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14
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Marmion M, Macori G, Ferone M, Whyte P, Scannell A. Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress. Int J Food Microbiol 2022; 368:109612. [DOI: 10.1016/j.ijfoodmicro.2022.109612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/21/2022] [Accepted: 03/02/2022] [Indexed: 10/18/2022]
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15
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Song L, Wu X, Xie J, Zhang H, Yang H, Zeng Q, Yang X, Xie W. Kaempferia galanga Linn. Extract – A potential antibacterial agent for preservation of poultry products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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İncili GK, Karatepe P, Akgöl M, Kaya B, Kanmaz H, Hayaloğlu AA. Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets. Int J Biol Macromol 2021; 184:429-437. [PMID: 34166693 DOI: 10.1016/j.ijbiomac.2021.06.106] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/12/2021] [Accepted: 06/15/2021] [Indexed: 01/11/2023]
Abstract
This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.5 mg/L TEAC and 2336.11 ± 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log10 CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.
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Affiliation(s)
- Gökhan Kürşad İncili
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey.
| | - Pınar Karatepe
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Müzeyyen Akgöl
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Büşra Kaya
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Hilal Kanmaz
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
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17
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Barroug S, Chaple S, Bourke P. Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review. Front Nutr 2021; 8:628723. [PMID: 34169086 PMCID: PMC8217606 DOI: 10.3389/fnut.2021.628723] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 03/18/2021] [Indexed: 11/13/2022] Open
Abstract
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.
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Affiliation(s)
- Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Sciences, Institute Global Food Security, The Queens University Belfast, Belfast, United Kingdom
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18
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The changing microbiome of poultry meat; from farm to fridge. Food Microbiol 2021; 99:103823. [PMID: 34119108 DOI: 10.1016/j.fm.2021.103823] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/20/2022]
Abstract
Chickens play host to a diverse community of microorganisms which constitute the microflora of the live bird. Factors such as diet, genetics and immune system activity affect this complex population within the bird, while external influences including weather and exposure to other animals alter the development of the microbiome. Bacteria from these settings including Campylobacter and Salmonella play an important role in the quality and safety of end-products from these birds. Further steps, including washing and chilling, within the production cycle aim to control the proliferation of these microbes as well as those which cause product spoilage. These steps impose specific selective pressures upon the microflora of the meat product. Within the next decade, it is forecast that poultry meat, particularly chicken will become the most consumed meat globally. However, as poultry meat is a frequently cited reservoir of zoonotic disease, understanding the development of its microflora is key to controlling the proliferation of important spoilage and pathogenic bacterial groups present on the bird. Whilst several excellent reviews exist detailing the microbiome of poultry during primary production, others focus on fate of important poultry pathogens such as Campylobacter and Salmonella spp. At farm and retail level, and yet others describe the evolution of spoilage microbes during spoilage. This review seeks to provide the poultry industry and research scientists unfamiliar with food technology process with a holistic overview of the key changes to the microflora of broiler chickens at each stage of the production and retail cycle.
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19
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Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages. Food Microbiol 2021; 99:103822. [PMID: 34119107 DOI: 10.1016/j.fm.2021.103822] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/18/2021] [Accepted: 04/23/2021] [Indexed: 11/21/2022]
Abstract
This study assessed the evolution of spoilage microbiota in association with the changes in pH and concentrations of lactic and acetic acids in retail oxygen-free modified atmosphere (30:70 CO2/N2) packages (MAP) of minced free-range chicken meat during storage at 4 °C for 10 days. MAP retarded growth of spoilage lactic acid bacteria (LAB) below 6.5 log cfu/g and fully suppressed growth of pseudomonads, enterobacteria, enterococci, staphylococci and yeasts. Two distinct Latilactobacillus sakei strain biotypes were predominant and Leuconostoc carnosum, Carnobacterium divergens, Latilactobacillus fuchuensis and Weissella koreensis were subdominant at spoilage. The chicken meat pH ranged from 5.8 to 6.1. l-lactate (832 mg/100 g on day-0) decreased slightly on day-7. d-lactate remained constantly below 20 mg/100 g, whereas acetate (0-59 mg/100 g) increased 5-fold on day-7. All MAP samples developed off-odors on day-7 and a strong 'blown-pack' sulfur-type of spoilage on day-10. However, neither the predominant Lb. sakei nor other LAB or gram-negative isolates formed H2S in vitro, except for C. divergens.
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20
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Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing. Foods 2021; 10:foods10040765. [PMID: 33916748 PMCID: PMC8066510 DOI: 10.3390/foods10040765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/17/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was undertaken to explore the bacterial communities of chicken breast and thigh fillets stored at refrigeration (0 °C and 5 °C) and slightly abuse (10 °C) temperatures for 5 days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC), Brochothrix thermosphacta, Pseudomonas spp., and lactic acid bacteria (LAB) were enumerated, while the bacterial communities were mapped through 16S rRNA gene amplicon sequencing. Chicken breast and thigh fillets possessed a complex bacterial structure that incorporated a total of >200 Operational Taxonomic Units (OTUs) at the genus level. The core microbiota of fresh samples consisted of Acinetobacter, Brochothrix, Flavobacterium, Pseudomonas, Psychrobacter, and Vibrionaceae (family). These genera persisted until the end of storage in >80% of samples, except Psychrobacter and Flavobacterium, while Photobacterium was also identified. Hierarchical clustering showed a distinction of samples based on storage time and chicken part. Conventional plate counting with growth media commonly used in spoilage studies did not always correspond to the microbial community profiles derived from NGS analysis, especially in Pseudomonas, Acinetobacter, Photobacterium, and Vibrionaceae. Results of the present study highlight Photobacterium and Vibrionaceae, in general, as potent chicken meat spoilers and suggest the necessity to combine classical microbiological methods along with NGS technologies to characterize chicken meat spoilage microbiota.
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21
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Liu Y, Wu H, Sun Z, Xu X, Liu F. Contamination and Biofilm Formation of Foodborne and Opportunistic Pathogens in Yellow-Feathered Chicken Carcass. Foodborne Pathog Dis 2021; 18:210-218. [PMID: 33689469 DOI: 10.1089/fpd.2020.2876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
This study aims to analyze the contamination and biofilm formation of foodborne and opportunistic pathogens in yellow-feathered chicken carcasses sampled in different seasons and to prove the relationship between biofilm-forming ability and bacterial extracellular polysaccharide (EPS) production. A total of 78 strains were isolated from chicken samples. The strains consisted of 30.8% Escherichia coli, 14.1% Pseudomonas aeruginosa, 12.8% Salmonella enteritidis, 12.8% Klebsiella pnenmoniae, 10.2% Enterobacter cloacae, 8.9% Proteus mirabilis, 5.1% Klebsiella oxytoca, 1.3% Staphylococcus aureus, and 1.3% Citrobacter braakii. Crystal violet staining assay revealed six strains with strong biofilm-forming ability, namely, E. coli S7, K. oxytoca B12, K. pnenmoniae B6, S. enteritidis H4, P. aeruginosa M5, and S. aureus G1, which showed had high abilities of cell motility and EPS production. Confocal laser scanning microscopy and scanning electron microscopy showed that all six strains can form mature biofilm architectures after 5 d of cultivation. This study may serve as a reference to control the contamination of foodborne pathogens in yellow-feathered chicken and enhance the quality and shelf life of these chicken products.
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Affiliation(s)
- Yini Liu
- College of Food Science, Northeast Agricultural University, Harbin, China.,Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Haihong Wu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Zhilan Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Xiaoxi Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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22
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Liu Y, Wang D, Sun Z, Liu F, Du L, Wang D. Preparation and characterization of gelatin/chitosan/3-phenylacetic acid food-packaging nanofiber antibacterial films by electrospinning. Int J Biol Macromol 2020; 169:161-170. [PMID: 33309663 DOI: 10.1016/j.ijbiomac.2020.12.046] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/24/2020] [Accepted: 12/06/2020] [Indexed: 12/19/2022]
Abstract
In this study, antibacterial nanofiber films were prepared by electrospinning gelatin, chitosan, and 3-phenyllactic acid (PLA). The addition of PLA improved the microstructures of the nanofibers, and the nanofiber films (GCP-1 and GCP-2) had uniform and continuous structures with a diameter range of 40--70 nm when the PLA concentrations in the polymers were 1% and 2%. Under acidic conditions, chitosan and PLA interacted and formed hydrogen bonds, which decreased the crystallinity of the nanofiber films. The GCP-2 nanofiber film had the best thermal stability, water stability, and water vapor permeability. Compared with the control GCP-0 film, the four nanofiber films with PLA (GCP-1, GCP-2, GCP-3, and GCP-4) had more effective antibacterial effects, and GCP-2 film reduced approximately 4 log CFU/mL of Salmonella enterica Enteritidis and Staphylococcus aureus in 30 min. Results suggested that the GCP-2 nanofiber film mat can be used as an active food packaging.
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Affiliation(s)
- Yini Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Debao Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhilan Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lihui Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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23
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Doster E, Thomas KM, Weinroth MD, Parker JK, Crone KK, Arthur TM, Schmidt JW, Wheeler TL, Belk KE, Morley PS. Metagenomic Characterization of the Microbiome and Resistome of Retail Ground Beef Products. Front Microbiol 2020; 11:541972. [PMID: 33240224 PMCID: PMC7677504 DOI: 10.3389/fmicb.2020.541972] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 10/19/2020] [Indexed: 12/13/2022] Open
Abstract
Ground beef can be a reservoir for a variety of bacteria, including spoilage organisms, and pathogenic foodborne bacteria. These bacteria can exhibit antimicrobial resistance (AMR) which is a public health concern if resistance in pathogens leads to treatment failure in humans. Culture-dependent techniques are commonly used to study individual bacterial species, but these techniques are unable to describe the whole community of microbial species (microbiome) and the profile of AMR genes they carry (resistome), which is critical for getting a holistic perspective of AMR. The objective of this study was to characterize the microbiome and resistome of retail ground beef products labeled as coming from conventional or raised without antibiotics (RWA) production systems. Sixteen ground beef products were purchased from 6 retail grocery outlets in Fort Collins, CO, half of which were labeled as produced from cattle raised conventionally and half of products were from RWA production. Total DNA was extracted and isolated from each sample and subjected to 16S rRNA amplicon sequencing for microbiome characterization and target-enriched shotgun sequencing to characterize the resistome. Differences in the microbiome and resistome of RWA and conventional ground beef were analyzed using the R programming software. Our results suggest that the resistome and microbiome of retail ground beef products with RWA packaging labels do not differ from products that do not carry claims regarding antimicrobial drug exposures during cattle production. The resistome predominantly consisted of tetracycline resistance making up more than 90% of reads mapped to resistance gene accessions in our samples. Firmicutes and Proteobacteria predominated in the microbiome of all samples (69.6% and 29.0%, respectively), but Proteobacteria composed a higher proportion in ground beef from conventionally raised cattle. In addition, our results suggest that product management, such as packaging type, could exert a stronger influence on the microbiome than the resistome in consumer-ready products. Metagenomic analyses of ground beef is a promising tool to investigate community-wide shifts in retail ground beef. Importantly, however, results from metagenomic sequencing must be carefully considered in parallel with traditional methods to better characterize the risk of AMR in retail products.
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Affiliation(s)
- Enrique Doster
- Texas A&M University, VERO Program, Canyon, TX, United States.,Department of Microbiology, Immunology and Pathology, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, United States.,Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, Saint Paul, MN, United States
| | - Kevin M Thomas
- Department of Animal Sciences, College of Agricultural Sciences, Colorado State University, Fort Collins, CO, United States
| | - Maggie D Weinroth
- Department of Animal Sciences, College of Agricultural Sciences, Colorado State University, Fort Collins, CO, United States
| | - Jennifer K Parker
- Department of Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, United States
| | - Kathryn K Crone
- Department of Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, United States
| | - Terrance M Arthur
- U.S. Meat Animal Research Center, Agricultural Research Service, United States Department of Agriculture, Clay Center, NE, United States
| | - John W Schmidt
- U.S. Meat Animal Research Center, Agricultural Research Service, United States Department of Agriculture, Clay Center, NE, United States
| | - Tommy L Wheeler
- U.S. Meat Animal Research Center, Agricultural Research Service, United States Department of Agriculture, Clay Center, NE, United States
| | - Keith E Belk
- Department of Animal Sciences, College of Agricultural Sciences, Colorado State University, Fort Collins, CO, United States
| | - Paul S Morley
- Texas A&M University, VERO Program, Canyon, TX, United States.,Department of Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, United States
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24
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Sidhu PK, Nehra K. Bacteriocin-capped silver nanoparticles for enhanced antimicrobial efficacy against food pathogens. IET Nanobiotechnol 2020; 14:245-252. [PMID: 32338634 PMCID: PMC8676405 DOI: 10.1049/iet-nbt.2019.0323] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 01/01/2020] [Accepted: 02/04/2020] [Indexed: 08/13/2023] Open
Abstract
Bacteriocins produced by lactic acid bacteria are safer alternatives to the more popularly used chemical preservatives which exhibit several adverse effects. The bacteriocins have an advantage of being efficient in controlling food pathogens without possessing any side-effects. However, the bacteriocins have a limitation of exhibiting a narrow antimicrobial spectrum and having a high-dosage requirement. With an aim to combat these limitations, the present study involved the biosynthesis of bacteriocin-capped nanoparticles, using two bacteriocins (Bac4463 and Bac22) extracted and purified from Lactobacillus strains. Nanoconjugates synthesised at optimum conditions were characterized using various physico-chemical techniques. The interaction of bacteriocin-capped silver nanoparticles with the pathogenic bacteria was observed using scanning electron microscopy, wherein the deformed and elongated cells were clearly visible. In vitro antimicrobial efficacy of both Bac4463-capped silver nanoparticles and Bac22-capped silver nanoparticles against different food pathogens was observed to be enhanced in comparison to the antimicrobial activity of bacteriocins alone. Minimum inhibitory concentration was observed to be as low as 8 μg/ml for Bac4463-capped silver nanoparticles against Staphylococcus aureus, and 2 μg/ml for Bac22-capped silver nanoparticles against Shigella flexneri. This study, therefore, recommends the use of bacteriocin-capped nanoparticles as food preservatives to control the growth of food spoiling bacteria.
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Affiliation(s)
- Parveen Kaur Sidhu
- Department of Biotechnology, Deenbandhu Chhotu Ram University of Science & Technology, Murthal 131039, Sonipat, Haryana, India
| | - Kiran Nehra
- Department of Biotechnology, Deenbandhu Chhotu Ram University of Science & Technology, Murthal 131039, Sonipat, Haryana, India.
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25
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Changes in the microbial communities of air- and water-chilled yellow-feathered broilers during storage at 2 °C. Food Microbiol 2020; 87:103390. [DOI: 10.1016/j.fm.2019.103390] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 08/20/2019] [Accepted: 11/20/2019] [Indexed: 01/06/2023]
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26
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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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