在家禽汉堡加工线上微生物组和抗体组的动力学
Natalia Merino1, Elisa Pagán2, Daniel Berdejo2
1Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA.
Food research international (Ottawa, Ont.)
|August 19, 2024
概括
这项研究使用了整个元基因组测序 (WMS) 来分析家禽汉堡加工线的微生物组和抗体组. 结果显示,腐烂细菌占主导地位,清洁程序影响表面微生物和低抗生素耐药性基因传播.
科学领域:
- 食品微生物学 食品微生物学
- 转基因组学是指转基因组学.
- 食品安全 食品安全
背景情况:
- 食品加工线的传统监测针对特定的病原体和耐药基因.
- 高通量测序使微生物群落及其遗传潜力的全面,无针对性监测成为可能.
研究的目的:
- 描述家禽汉堡加工线的微生物组和抗体组.
- 评估加工和清洗程序对微生物组成和耐药性基因的影响.
- 为了证明培养和整个元基因组测序 (WMS) 的联合实用性.
主要方法:
- 在各种样本 (肉类,汉堡,过期汉堡,工作表面) 上使用培养技术和整个元基因组测序 (WMS).
- 分析了微生物群体的组成和耐药基因的丰富性.
- 评估了清洁和消毒 (C&D) 协议的有效性.
主要成果:
- 腐烂微生物是占主导地位的微生物群,在汉堡的保质期内发生了重大变化.
- 核心肉类和汉堡微生物群包括Pseudomonas,Psychrobacter,Shewanella和Brochothrix spp. 在内.
- 过期的汉堡主要是由Latilactobacillus和Leuconostoc spp.组成的.
- 清洁和消毒改变了工作表面微生物群,与Hafnia和Acinetobacter spp. 持续的. 持久的. 持续的.
- 观察到抗生素耐药性基因的丰度较低,但生物杀毒剂耐药性基因频繁出现.
结论:
- 结合培养和WMS提供了食品加工环境的全面描述.
- 有效的处理干预措施可以减少抗生素耐药性基因的传播.
- 经常出现的抗生素耐药性基因表明,生物膜形成或C&D疗效存在潜在问题.
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