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Microbial Dynamics in Mixed-Culture Biofilms of Salmonella Typhimurium and Escherichia coli O157:H7 and Bacteria Surviving Sanitation of Conveyor Belts of Meat Processing Plants. Microorganisms 2023; 11:microorganisms11020421. [PMID: 36838386 PMCID: PMC9960345 DOI: 10.3390/microorganisms11020421] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
Biofilm formation can lead to the persistence of Salmonella Typhimurium (ST) and E. coli O157:H7 (O157). This study investigated the impact of meat processing surface bacteria (MPB) on biofilm formation by O157 (non-biofilm former; NF) and ST (strong biofilm former; BF). MPB were recovered from the contacting surfaces (CS), non-contacting surfaces (NCS), and roller surfaces (RS) of a beef plant conveyor belt after sanitation. O157 and ST were co-inoculated with MPB (CO), or after a delay of 48 h (IS), into biofilm reactors containing stainless steel coupons and incubated at 15 °C for up to 144 h. Coupons were withdrawn at various intervals and analyzed by conventional plating and 16S rRNA gene amplicon sequencing. The total bacterial counts in biofilms reached approximately 6.5 log CFU/cm2, regardless of MPB type or development mode. The mean counts for O157 and ST under equivalent conditions mostly did not differ (p > 0.05), except for the IS set at 50 h, where no O157 was recovered. O157 and ST were 1.6 ± 2.1% and 4.7 ± 5.0% (CO) and 1.1 ± 2.2% and 2.0 ± 2.8% (IS) of the final population. Pseudomonas dominated the MPB inocula and biofilms, regardless of MPB type or development mode. Whether or not a pathogen is deemed BF or NF in monoculture, its successful integration into complex multi-species biofilms ultimately depends on the presence of certain other residents within the biofilm.
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Ziomek M, Drozd Ł, Gondek M, Pyz-Łukasik R, Pedonese F, Florek M, Domaradzki P, Skałecki P. Microbiological Changes in Meat and Minced Meat from Beavers ( Castor fiber L.) during Refrigerated and Frozen Storage. Foods 2021; 10:foods10061270. [PMID: 34199678 PMCID: PMC8227394 DOI: 10.3390/foods10061270] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 11/23/2022] Open
Abstract
This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.
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Affiliation(s)
- Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.Z.); (M.G.); (R.P.-Ł.)
| | - Łukasz Drozd
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.Z.); (M.G.); (R.P.-Ł.)
- Correspondence: ; Tel.: +48-81-445-62-56
| | - Michał Gondek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.Z.); (M.G.); (R.P.-Ł.)
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.Z.); (M.G.); (R.P.-Ł.)
| | - Francesca Pedonese
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy;
| | - Mariusz Florek
- Faculty of Animal Sciences and Bioeconomy, Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.D.); (P.S.)
| | - Piotr Domaradzki
- Faculty of Animal Sciences and Bioeconomy, Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.D.); (P.S.)
| | - Piotr Skałecki
- Faculty of Animal Sciences and Bioeconomy, Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.D.); (P.S.)
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Milho C, Silva MD, Melo L, Santos S, Azeredo J, Sillankorva S. Control of Salmonella Enteritidis on food contact surfaces with bacteriophage PVP-SE2. BIOFOULING 2018; 34:753-768. [PMID: 30270665 DOI: 10.1080/08927014.2018.1501475] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 07/06/2018] [Accepted: 07/09/2018] [Indexed: 06/08/2023]
Abstract
Salmonella is one of the worldwide leading foodborne pathogens responsible for illnesses and hospitalizations, and its capacity to form biofilms is one of its many virulence factors. This work evaluated (bacterio)phage control of adhered and biofilm cells of Salmonella Enteritidis on three different substrata at refrigerated and room temperatures, and also a preventive approach in poultry skin. PVP-SE2 phage was efficient in reducing both 24- and 48-h old Salmonella biofilms from polystyrene and stainless steel causing 2 to 5 log CFU cm-2 reductions with a higher killing efficiency at room temperature. PVP-SE2 phage application on poultry skins reduced levels of Salmonella. Freezing phage-pretreated poultry skin samples had no influence on the viability of phage PVP-SE2 and their in vitro contamination with S. Enteritidis provided evidence that phages prevented their further growth. Although not all conditions favor phage treatment, this study endorses their use to prevent and control foodborne pathogen colonization of surfaces.
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Affiliation(s)
- Catarina Milho
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
| | - Maria Daniela Silva
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
| | - Luís Melo
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
| | - Sílvio Santos
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
| | - Joana Azeredo
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
| | - Sanna Sillankorva
- a Centre of Biological Engineering , LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho , Braga , Portugal
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Mills J, Donnison A, Brightwell G. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review. Meat Sci 2014; 98:71-80. [DOI: 10.1016/j.meatsci.2014.05.002] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2013] [Revised: 04/30/2014] [Accepted: 05/02/2014] [Indexed: 10/25/2022]
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