在家禽加工链中绘制环境微生物群的地图,并评估微生物动态,以应对不同的储存条件
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 microbiology
|February 14, 2025
概括
这项研究揭示了家禽加工中占主导地位的细菌,并确定了重要的抗生素耐药性基因和毒性因素. 包装和储存影响肉类的保质期和微生物转移,突出显示了抗生素耐药性基因传播的风险.
科学领域:
- 食品微生物学和食品安全
- 基因组学和生物信息学
- 禽畜生产系统的生产方式
背景情况:
- 家禽生产链涉及复杂的微生物动态,从农场到餐桌.
- 了解微生物群对于食品安全和保质期至关重要.
- 禽类中的抗生素耐药性基因 (ARG) 和毒性因子 (VF) 构成公共卫生风险.
研究的目的:
- 描述家禽加工环境和产品中的微生物组,ARG和VF.
- 调查包装和储存条件对肉微生物群的影响.
- 为了评估抗生素耐药性基因在家禽链中的移动性.
主要方法:
- 枪支元基因组学用于分类学和功能分析.
- 对家禽产品和工业表面的分析.
- 在各种包装和储存条件下 (空气,改性大气,真空;0°C,4°C,10°C) 对肉的微生物组分析.
主要成果:
- 鉴定出主要的细菌:布罗霍特里克斯热菌,伪菌,心理细菌不动.
- 在产品和表面发现的高水平的ARG (氨基糖化物,β-乳酸盐,MLSP,氨基醇,四环素) 和VF.
- 根据包装和储存确定了依赖温度的微生物群转移和特定的腐烂生物 (SSO).
- 观察到一个具有与移动遗传元素相关的ARG移动抗体.
结论:
- 家禽加工表面显著影响产品的微生物组成.
- 包装和储存极大地影响了肉的保质期和微生物破坏.
- 禽类的移动抗体具有相当大的抗生素耐药性基因传播风险,需要采取紧急控制措施.
相关概念视频
01:30Environmental Applications of Microorganisms
Microorganisms play a pivotal role in maintaining ecosystem balance by recycling essential elements such as carbon, nitrogen, and phosphorus, as well as supporting processes like bioremediation, wastewater treatment, and biofuel production.Microbes in Elemental CyclesIn the carbon cycle, microorganisms decompose organic matter, releasing carbon dioxide via aerobic respiration. This carbon dioxide is subsequently used by photosynthetic organisms to synthesize organic compounds, closing the...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...