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Updated: Jul 7, 2026
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Metagenomic Analysis of Silage
Published on: January 13, 2017
18.3K
Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features
Giuseppina Sequino1, José F Cobo-Diaz2, Vincenzo Valentino1
1Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy.
Food Research International (Ottawa, Ont.)
|May 10, 2024
Summary
Beef processing environments harbor dynamic microbiomes that impact meat safety and quality. Understanding these microbial communities, including antibiotic resistance genes, can help reduce contamination and food waste.
Area of Science:
- Food microbiology
- Metagenomics
- Antimicrobial resistance
Background:
- Microbial ecosystems on surfaces are crucial for beef quality and safety.
- Antimicrobial resistance (AMR) and virulence genes are significant concerns in food production.
Purpose of the Study:
- To comprehensively analyze the beef processing chain microbiome using whole metagenomics.
- To investigate the distribution of antimicrobial resistance and virulence-associated genes.
- To understand how storage conditions affect microbial contamination and spoilage.
Main Methods:
- Whole metagenomics sequencing of samples from the beef processing chain.
- Analysis of microbial community composition and dynamics.
- Identification and characterization of antimicrobial resistance genes (ARGs) and virulence factors.
Main Results:
- Microbial communities significantly change throughout the beef processing chain.
- Key species like Brochothrix thermosphacta and Pseudomonas fragi were identified.
- High abundance of ARGs, transferable via mobile elements, found on carcasses and surfaces.
- Storage conditions influenced microbial profiles and spoilage gene prevalence.
Conclusions:
- Beef processing surfaces are hotspots for microbial contamination.
- Mapping the microbiome can reduce meat contamination and extend shelf-life.
- This research aids in food waste reduction efforts.
Keywords:
Antibiotic resistance genesMeat chain microbiomeMeat microbiomeMeat resistomeMeat shelf-lifeMeat spoilageVirulence genesMore Related Videos
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