1
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Zhao Z, Ling Z, Nie X, Liu D, Chen H, Zhang S. Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors. Foods 2024; 13:1482. [PMID: 38790782 PMCID: PMC11119422 DOI: 10.3390/foods13101482] [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: 03/24/2024] [Revised: 04/29/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The results showed that the community richness of the fungi and bacteria decreased significantly. However, the diversity decreased in the early stage and increased in the later stage. At the phylum level, Ascomycota (74.1-94.1%) and Firmicutes (77.3-96.8%) were the absolutely dominant fungal and bacterial phyla. The relative abundance of both fungal and bacterial phyla displayed a trend of increasing and then decreasing. At the genus level, Candida (29.3-52.5%) and Lactococcus (19.8-59.3%) were, respectively, the dominant fungal and bacterial genera. The relative abundance of Candida showed a trend of increasing and then decreasing, while Lactococcus possessed the opposite trend. KEGG metabolic pathways analysis suggested that carbohydrate metabolism, membrane transport, and amino acid metabolism were the major metabolic pathways of bacteria. Bugbase prediction indicated the major microbial phenotype of bacteria in CFB during cold storage was Gram-positive (17.2-31.6%). Correlation analysis suggested that Lactococcus, Citrobacter, Proteus, and Rhodotorula might be the main microorganisms promoting the production of off-flavor substances in CFB. This study provides a theoretical basis for the preservation of Chinese fresh beef.
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Affiliation(s)
- Zhiping Zhao
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.Z.); (Z.L.); (H.C.); (S.Z.)
| | - Ziqing Ling
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.Z.); (Z.L.); (H.C.); (S.Z.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.Z.); (Z.L.); (H.C.); (S.Z.)
| | - Hongfan Chen
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.Z.); (Z.L.); (H.C.); (S.Z.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Shengyuan Zhang
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.Z.); (Z.L.); (H.C.); (S.Z.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
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2
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Wu Z, Xu M, He W, Li X, Qiu C, Zhang J. Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage. Foods 2024; 13:623. [PMID: 38397599 PMCID: PMC10887707 DOI: 10.3390/foods13040623] [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: 01/17/2024] [Revised: 02/09/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (p < 0.05) lower than that in meat without salt added before 6 days. Over time, the content of thiobarbituric acid reactive substances (TBARS) showed a progressive trend, but a rapid increase occurred in salted meat. High-throughput sequencing showed that the microflora of each sample had a positive trend in alpha diversity and a negative trend in beta diversity. Bacterial taxonomic analysis indicated that the initial microbial flora for chilled rabbit meat was dominated by Shigaella, Bacteroides, and Lactococcus, and the population of Brochothrix and Psychrobacter increased over time and became the dominant spoilage bacterium. In particular, the addition of salt significantly reduced the abundance of Psychrobacter and Brochothrix. These findings might provide valuable information regarding the quality monitoring of rabbit meat during chilled storage.
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Affiliation(s)
- Zhoulin Wu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
- Development and Research Center of Sichuan Cuisine, Sichuan Tourism University, Chengdu 610100, China
| | - Maoqin Xu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Wei He
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Xiaoyu Li
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Chaoqing Qiu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Jiamin Zhang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
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3
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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [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: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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4
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Huang Q, Zhang H, Zhang L, Xu B. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37905560 DOI: 10.1080/10408398.2023.2272770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.
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Affiliation(s)
- Qianli Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huijuan Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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5
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Shedleur-Bourguignon F, Duchemin T, P. Thériault W, Longpré J, Thibodeau A, Hocine MN, Fravalo P. Distinct Microbiotas Are Associated with Different Production Lines in the Cutting Room of a Swine Slaughterhouse. Microorganisms 2023; 11:microorganisms11010133. [PMID: 36677425 PMCID: PMC9862343 DOI: 10.3390/microorganisms11010133] [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: 12/12/2022] [Revised: 12/31/2022] [Accepted: 01/01/2023] [Indexed: 01/06/2023] Open
Abstract
The microorganisms found on fresh, raw meat cuts at a slaughterhouse can influence the meat's safety and spoilage patterns along further stages of processing. However, little is known about the general microbial ecology of the production environment of slaughterhouses. We used 16s rRNA sequencing and diversity analysis to characterize the microbiota heterogeneity on conveyor belt surfaces in the cutting room of a swine slaughterhouse from different production lines (each associated with a particular piece/cut of meat). Variation of the microbiota over a period of time (six visits) was also evaluated. Significant differences of alpha and beta diversity were found between the different visits and between the different production lines. Bacterial genera indicative of each visit and production line were also identified. We then created random forest models that, based on the microbiota of each sample, allowed us to predict with 94% accuracy to which visit a sample belonged and to predict with 88% accuracy from which production line it was taken. Our results suggest a possible influence of meat cut on processing surface microbiotas, which could lead to better prevention, surveillance, and control of microbial contamination of meat during processing.
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Affiliation(s)
- Fanie Shedleur-Bourguignon
- NSERC Industrial Research Chair in Meat Safety (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Tom Duchemin
- MESuRS Laboratory (Modelling, Epidemiology and Surveillance of Health Risks), Conservatoire National des Arts et Métiers (Cnam), 75003 Paris, France
| | - William P. Thériault
- NSERC Industrial Research Chair in Meat Safety (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d’Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- NSERC Industrial Research Chair in Meat Safety (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- CRIPA Swine and Poultry Infectious Diseases Research Center, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Mounia N. Hocine
- MESuRS Laboratory (Modelling, Epidemiology and Surveillance of Health Risks), Conservatoire National des Arts et Métiers (Cnam), 75003 Paris, France
| | - Philippe Fravalo
- Le Conservatoire National des Arts et Métiers (Cnam), 75003 Paris, France
- Correspondence:
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6
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review. Foods 2022; 11:2331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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7
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Wang Z, Wang M, Xu Q, Liu S, Gao Y, Chang H, Sui Z. Rapid and Multiplexed Detection of Single Cells of Salmonella, Escherichia coli O157, and Shigella flexneri in Ground Beef by Flow Cytometry. Foodborne Pathog Dis 2022; 19:272-280. [PMID: 35263171 DOI: 10.1089/fpd.2021.0088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Salmonella, Escherichia coli O157, and Shigella flexneri are typical foodborne pathogens in ground beef, which can cause severe infection even when present as a single cell. Flow cytometry (FCM) methods are widely applied in the rapid detection of pathogens in food products. In this study, we report an FCM-based method for detecting single cells of Salmonella, E. coli O157, and S. flexneri in 25 g ground beef samples. We fluorescently labeled specific antibodies that could effectively identify bacterial cells, prepared single-cell samples by serial dilution, and optimized the pre-enrichment time. The results showed that 7 h of pre-enrichment is appropriate for sensitive single-cell detection by FCM. Finally, we evaluated this method in artificially contaminated and retail beef samples. This study outlines a novel highly sensitive FCM-based method to detect Salmonella, E. coli O157, and S. flexneri in beef samples within 8 h that can be applied to the rapid and multiplexed detection of foodborne pathogens.
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Affiliation(s)
- Ziquan Wang
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China
| | - Meng Wang
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China
| | - Qian Xu
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China.,College of Life Sciences, Hunan Normal University, Changsha, China
| | - Siyuan Liu
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China
| | - Ying Gao
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China
| | - Haiyan Chang
- College of Life Sciences, Hunan Normal University, Changsha, China
| | - Zhiwei Sui
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, China
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8
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Wang Z, Xu Q, Liu S, Liu Y, Gao Y, Wang M, Zhang L, Chang H, Wei Q, Sui Z. Rapid and multiplexed quantification of Salmonella, Escherichia coli O157:H7, and Shigella flexneri in ground beef using flow cytometry. Talanta 2022; 238:123005. [PMID: 34857336 DOI: 10.1016/j.talanta.2021.123005] [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: 08/08/2021] [Revised: 10/14/2021] [Accepted: 10/26/2021] [Indexed: 12/14/2022]
Abstract
Salmonella, Escherichia coli O157:H7 (E. coli O157:H7) and Shigella flexneri (S. flexneri) might contaminate similar types of meat products and cause deadly diseases in humans. In reality, ground beef samples may carry more than one pathogen and a rapid and accurate detection method for the simultaneous identification of multiple specific pathogenic strains in ground beef is crucial. In this study, a sample pretreatment protocol and a flow cytometry method were developed for rapid and multiplexed quantification of the three pathogens without cultural enrichment in ground beef. The whole process of sample pretreatment, staining, and instrument analysis can be accomplished within 1 h. The three bacteria upon sample pretreatment were demonstrated good recoveries (93.8%-101.2%). The quantitative detection range of the mothed was 103 to 108 cells/g for all three pathogens, and the detection limit for Salmonella, E. coli O157:H7 and S. flexneri in ground beef were 3.1 × 103 cells/g, 2.1 × 103 cells/g and 2.3 × 103 cells/g, respectively. Therefore, the as-developed approach is a rapid and quantitative method for multiplexed detection of Salmonella, E. coli O157:H7, and S. flexneri in ground beef.
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Affiliation(s)
- Ziquan Wang
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Qian Xu
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China; College of Life Sciences, Hunan Normal University, Changsha, 410081, China
| | - Siyuan Liu
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Yingying Liu
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Ying Gao
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Meng Wang
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Ling Zhang
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China
| | - Haiyan Chang
- College of Life Sciences, Hunan Normal University, Changsha, 410081, China
| | - Qiang Wei
- National Pathogen Resource Center, Chinese Center for Disease Control and Prevention, Beijing, 102206, China.
| | - Zhiwei Sui
- Center for Advanced Measurement Science, National Institute of Metrology, Beijing, 100029, China.
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9
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Botta C, Coisson JD, Ferrocino I, Colasanto A, Pessione A, Cocolin L, Arlorio M, Rantsiou K. Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare. Microbiol Spectr 2021; 9:e0175121. [PMID: 34787437 PMCID: PMC8597643 DOI: 10.1128/spectrum.01751-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 01/04/2023] Open
Abstract
A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short- and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.
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Affiliation(s)
- C. Botta
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - J. D. Coisson
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - I. Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - A. Colasanto
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - A. Pessione
- Laemmegroup S.r.l. a Tentamus Company, Moncalieri, Italy
| | - L. Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - M. Arlorio
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - K. Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
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10
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Yap M, Ercolini D, Álvarez-Ordóñez A, O'Toole PW, O'Sullivan O, Cotter PD. Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain. Annu Rev Food Sci Technol 2021; 13:361-384. [PMID: 34678075 DOI: 10.1146/annurev-food-052720-010751] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread of antimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Min Yap
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland; .,School of Microbiology, University College Cork, County Cork, Ireland
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.,Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.,Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Paul W O'Toole
- School of Microbiology, University College Cork, County Cork, Ireland.,APC Microbiome Ireland, University College Cork, County Cork, Ireland
| | - Orla O'Sullivan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland; .,APC Microbiome Ireland, University College Cork, County Cork, Ireland.,VistaMilk SFI Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland; .,APC Microbiome Ireland, University College Cork, County Cork, Ireland.,VistaMilk SFI Research Centre, Moorepark, Fermoy, County Cork, Ireland
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11
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Hanlon KE, McCann JC, Miller MF, Brashears MM, Smith CL, Brooks JC, Legako JF. Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
To date, meat microbiology research has relied on culture-dependent methods. Amplicon sequencing technology provides a deeper look into the microbial community. This study set out to evaluate the bacterial community of fresh beef longissimus lumborum steaks exposed to retail packaging and display conditions. Four packaging treatments were assigned after fabrication 7 d postmortem: high-oxygen modified atmosphere packaging, overwrapped packages within a carbon monoxide tri-gas flushed motherbag, vacuum rollstock pouches, and traditional overwrap. After a 14-d dark storage, carbon monoxide motherbag overwrapped packages were removed from the motherbag, and packages were distributed to a retail lighting condition for 72 h of retail display: fluorescent, light emitting diode, or darkness. Aerobic plate count and psychrotrophic bacteria were enumerated, in addition to 16S ribosomal RNA sequencing of DNA for microbial profile investigation. Sampling occurred at fabrication (7 d), end of dark storage (20 d), and end of retail display (23 d). The V3–V4 regions of the 16S bacterial ribosomal RNA gene were sequenced using the Illumina MiSeq platform (Illumina, San Diego, CA). Counts for aerobic plate count bacteria differed by packaging (P = 0.039) but not lighting (P > 0.05). Firmicutes and Proteobacteria were the dominate phyla identified but were not affected by packaging or lighting (P > 0.05). Traditional overwrapped packages displayed in darkness and fluorescence had a higher abundance of Carnobacterium compared with those displayed under light emitting diode (P = 0.05). Dark-stored samples had more Pseudomonas compared with fluorescent display, regardless of packaging type (P = 0.03). While packaging and lighting conditions had a minimal impact on the community composition, these data positively contribute to a baseline establishing bacterial community profiles of fresh beef steaks subjected to retail display. This foundation suggests that further work is needed to understand whether shifts are more likely to occur during extended shelf life or in other retail beef display conditions.
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Affiliation(s)
| | | | - Mark F. Miller
- Texas Tech University Department of Animal and Food Sciences
| | | | - Colton L. Smith
- Texas Tech University Department of Animal and Food Sciences
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