Bacterial community identification in poultry carcasses using high-throughput next generation sequencing

Filho, Hiran Castagnino Kunert; Furian, Thales Quedi; Sesterhenn, Renata; Chitolina, Gabriela Zottis; Willsmann, Daiane Elisa; Borges, Karen Apellanis; Salle, Carlos Tadeu Pippi; Moraes, Hamilton Luiz de Souza; Nascimento, Vladimir Pinheiro do

doi:10.1016/j.ijfoodmicro.2022.109533

Cited by 8 publications

(5 citation statements)

References 46 publications

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“…Salmonella and Listeria genera were not recovered in the 16S rRNA amplicons and collaborated with the culture-based detection data that were presented in Section 3.1 . Furthermore, Campylobacter was abundant in the processing water samples, including in the chillers, which points to the presence of non-culturable bacteria during the chilling [ 5 , 31 ]. Unclassified Enterobacteriaceae revealed similar trends to the E. coli counts at the different points throughout the slaughter process, with a total abundance of 62,995.…”

Section: Resultsmentioning

confidence: 99%

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

et al. 2023

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The high organic content of abattoir-associated process water provides an alternative for low-cost and non-invasive sample collection. This study investigated the association of microbial diversity from an abattoir processing environment with that of chicken meat. Water samples from scalders, defeathering, evisceration, carcass-washer, chillers, and post-chill carcass rinsate were collected from a large-scale abattoir in Australia. DNA was extracted using the Wizard® Genomic DNA Purification Kit, and the 16S rRNA v3-v4 gene region was sequenced using Illumina MiSeq. The results revealed that the Firmicutes decreased from scalding to evisceration (72.55%) and increased with chilling (23.47%), with the Proteobacteria and Bacteroidota changing inversely. A diverse bacterial community with 24 phyla and 392 genera was recovered from the post-chill chicken, with Anoxybacillus (71.84%), Megamonas (4.18%), Gallibacterium (2.14%), Unclassified Lachnospiraceae (1.87%), and Lactobacillus (1.80%) being the abundant genera. The alpha diversity increased from scalding to chilling, while the beta diversity revealed a significant separation of clusters at different processing points (p = 0.01). The alpha- and beta-diversity revealed significant contamination during the defeathering, with a redistribution of the bacteria during the chilling. This study concluded that the genetic diversity during the defeathering is strongly associated with the extent of the post-chill contamination, and may be used to indicate the microbial quality of the chicken meat.

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Section: Resultsmentioning

confidence: 99%

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

et al. 2023

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“…Some of these staphylococci were isolated in the present work ( S. aureus , S. epidermidis , S. saprophyticus , S. hyicus , S. pasteuri , S. cohnii , S. warneri , S. sciuri , and S. simulans ). Other authors have also isolated S. aureus , S. epidermidis , S. pasteuri , S. warneri , and S. capitis from chicken meat and chicken carcasses [ 12 , 20 , 40 ]. S. saprophyticus , S. cohnii , S. warneri , S. lentus , S. simulans , S. sciuri , and S. xylosus have been isolated from chickens at farm level [ 67 , 74 ].…”

Section: Discussionmentioning

confidence: 99%

“…The majority of studies on the microbiology of fresh poultry meat have been undertaken on chicken meat [ 6 , 12 , 13 , 14 , 15 , 16 ]. Less information is available on fresh turkey meat [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

Martínez‐Laorden

Arraiz‐Fernandez

González‐Fandos

2023

Foods

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The aim of this work was to study the microbiological safety and quality of marketed fresh turkey meat, with special emphasis on methicillin-resistant S. aureus, ESBL-producing E. coli, and K. pneumoniae. A total of 51 fresh turkey meat samples were collected at retail level in Spain. Mesophile, Pseudomonas spp., enterococci, Enterobacteriaceae, and staphylococci counts were 5.10 ± 1.36, 3.17 ± 0.87, 2.03 ± 0.58, 3.18 ± 1.00, and 2.52 ± 0.96 log CFU/g, respectively. Neither Campylobacter spp. nor Clostridium perfringens was detected in any sample. ESBL-producing K. pneumoniae and E. coli were detected in 22 (43.14%), and three (5.88%) samples, respectively, all of which were multi-resistant. Resistance to antimicrobials of category A (monobactams, and glycilcyclines) and category B (cephalosporins of third or fourth generation, polymixins, and quinolones), according to the European Medicine Agency classification, was found among the Enterobacteriaceae isolates. S. aureus and methicillin-resistant S. aureus were detected in nine (17.65%) and four samples (7.84%), respectively. Resistance to antimicrobials of category A (mupirocin, linezolid, rifampicin, and vancomycin) and category B (cephalosporins of third- or fourth generation) was found among S. aureus, coagulase-negative staphylococci, and M. caseolyticus isolates.

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“…Approximately 90% of the broiler carcasses are contaminated with arcobacters, particularly with A. butzleri and A. cryaerophilus [ 20 , 21 ]. Several studies have been conducted worldwide, and most of them have reported the presence of this organism on the skin and the slaughter processing unit of poultry [ 22 , 23 ].…”

Section: Discussionmentioning

confidence: 99%

First report of Aliarcobacter cryaerophilus in ready-to-cook chicken meat samples from super shops in Bangladesh

Mahmud¹,

Kabir²,

Hossain³

et al. 2023

J Adv Vet Anim Res

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Objective: This study aimed to isolate Aliarcobacter cryaerophilus in ready-to-cook poultry meat in Bangladesh. Materials and Methods: Thirty drumstick samples were collected from super shops in Dhaka city (n = 10), Mymensingh city (n = 10), and Patuakhali town (n = 10). After sample processing, they were cultured in Blood agar media with Campylobacter base using a microfilter (0.42 nm). Suspected colonies were subjected to DNA extraction and PCR assay targeting 16SrRNA genes. Then, sequencing was performed for confirmation. Results: Of 30 samples, 3 (10%) were positive for A. cryaerophilus. Phylogenetic analysis shows that our isolate has strong similarities with one of the isolates from China. Conclusion: The presence of this organism in ready-to-cook poultry meat is a significant concern for consumers as it bears zoonotic importance.

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Bacterial community identification in poultry carcasses using high-throughput next generation sequencing

Cited by 8 publications

References 46 publications

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

First report of Aliarcobacter cryaerophilus in ready-to-cook chicken meat samples from super shops in Bangladesh

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