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肉类加工设施中的微生物组的高吞吐量分析:食品加工设施是否是持续存在细菌群落的企业利基?

Zhaohui S Xu¹, Vi D Pham¹, Xianqin Yang²

¹Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.

|January 28, 2025

概括

微生物群落存在于肉类加工设施中,它们来自于环境来源,如地板下水道. 这些能够形成生物膜的持久微生物有助于肉类腐烂,并对食品安全构成挑战.

科学领域:

食品微生物学食品微生物学
微生物生态学微生物生态学
食品安全食品安全

背景情况:

微生物破坏对可持续的食品系统产生了负面影响.
食品加工环境中腐烂微生物的起源和动态尚未完全理解.

研究的目的:

研究肉类加工设施中腐烂相关微生物的微生物多样性,分散,持久性和生物膜形成.
了解微生物污染的来源和传播途径.

主要方法:

使用高通量文化依赖和文化独立方法进行纵向研究.
从肉类加工设施内的不同地点分析微生物群落.
评估在不同温度下生物膜的形成,并根据全基因组单核酸多态性分析识别持久菌株.

主要成果:

发现了各种各样的微生物,包括新型细菌种群和腐烂相关的微生物.
十个重建的微生物群落形成了生物膜,在4°C的温度下生物质比25°C更大.
特定菌株,如Carnobacterium maltaromaticum和Rahnella rivi,持续了6个月,来源于冷却室的地板下水道. 其他分离物来源于包装区环境.

结论:

结合培养依赖和培养独立的分析对于食品设施中微生物多样性的全面评估至关重要.
微生物种群永久居住在加工设施中,作为腐烂微生物的持续来源.
微生物的持久性,由生物膜形成促进,在食品加工环境中很常见,类似于Listeria monocytogenes.

关键词:

肉类细菌 (Carnobacterium) 是一种细菌.德拉格里奥亚的时间拉提拉多巴西勒斯 (Latilactobacillus) 是一种细菌.莱昂科诺斯托克斯是什么意思李斯特里亚病毒 (Listeria) 是一种伪omonas 是一个类型的.食品加工设施的食品加工设施.食品的可持续性食品的可持续性肉类变质肉类变质多种多种生物膜.坚持不坚持不

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