In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant

Calero, Guillermo Campos; Gómez, Natacha Caballero; Lerma, Leyre Lavilla; Benomar, Nabil; Knapp, Charles W.; Abriouel, Hikmate

doi:10.1016/j.foodres.2020.109486

Cited by 11 publications

(3 citation statements)

References 47 publications

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“…In this context, animals are considered the main reservoir of MDR bacteria promoting the spread in the environment, from slaughterhouse throughout the food chain and subsequently humans ( Sobsey et al, 2006 ). Previous studies performed by our group and others showed that the contamination sources in the slaughterhouse (animals, slaughtering and meat chain production processes) are greatly responsible for the increased risks to food safety and consumer health due to MDR bacteria ( Lavilla Lerma et al, 2013 , 2014a , 2014b ; Zhu et al, 2013 ; Campos Calero et al, 2018 , 2020 ).…”

Section: Discussionmentioning

confidence: 95%

Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain

Gómez

Manetsberger²,

Benomar³

et al. 2022

Front. Microbiol.

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The spread of multidrug resistant (MDR) bacteria and resistance genes along the food chain and the environment has become a global, but silent pandemic. To face this challenge, it is of outmost importance to develop efficient strategies to reduce potential contamination by these agents. In the present study, 30 strains of Enterococcus sp., Staphylococcus sp. and Pseudomonas sp. isolated from various surfaces throughout the meat production chain in a goat and lamb slaughterhouse were characterized as MDR bacteria harboring several antibiotic resistance genes (ARGs). The antimicrobial efficacy of natural essential oil components “EOCs” (carvacrol “CA,” cinnamaldehyde “CIN,” eugenol “EU,” geraniol “GE,” limonene “LI” and thymol “TH”), HLE disinfectant solution (3–6% H2O2; 2.2–4.4% lactic acid and 12.5–25 mM EDTA in water) and EDTA was tested against these MDR bacteria. Results showed that Minimum Inhibitory Concentrations (MIC) were compound and strain dependent. In addition, the synergistic effect of these antimicrobials was evaluated at 1/2 MIC. Here our study showed particularly promising results regarding the inhibitory effect at sub-inhibitory concentrations, which were confirmed by the analysis of bacterial growth dynamics over 72 h. Furthermore, the inhibitory effect of EOCs, HLE disinfectant solution and EDTA or their combinations was studied in developing and established biofilms of MDR bacteria obtaining variable results depending on the morphological structure of the tested strain and the phenolic character of the EOCs. Importantly, the combination of EOCs with HLE or EDTA showed particularly positive results given the effective inhibition of biofilm formation. Moreover, the synergistic combinations of EU and HLE/EDTA, TH, CA, GE, LI or CIN + EDTA/HLE caused log reductions in established biofilms of several strains (1–6 log10 CFU) depending on the species and the combination used, with Pseudomonas sp. strains being the most susceptible. Given these results, we propose novel antimicrobial formulations based on the combination of sub-inhibitory concentrations of EOCs and HLE or EDTA as a highly promising alternative to currently used approaches. This novel strategy notably shows great potential to efficiently decrease the emergence and spread of MDR bacteria and ARGs in the food chain and the environment, thus supporting the decrease of resistomes and pathogenesis in clinical and industrial areas while preserving the antibiotic therapeutic action.

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Section: Discussionmentioning

confidence: 95%

Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain

Gómez

Manetsberger²,

Benomar³

et al. 2022

Front. Microbiol.

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“…Based solely on these observational indicator counts, IS, in some situations, can impact the levels of organisms present and in some cases have an impact lasting 16 weeks or more. Most studies that examine contamination or the impact of IS/disinfection in pork processing facilities do not make note of indicator organisms ( Campos Calero et al, 2020 ; Zwirzitz et al, 2020 ; Cobo-Díaz et al, 2021 ; Sui et al, 2023 ). In areas such as hospitals, replacing plumbing to disrupt recurring outbreak of carbapenem-resistant Enterobacteriaceae (CRE) led to a decline in CRE in patients; however, the environment was found to be rapidly recolonized by CRE and patient infections with CRE returned ( Decraene et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“…These variations may have been more related to the community of bacteria present as well as those being introduced rather than a response to the IS. Differing combinations of bacterial species have been shown to resist disinfection ( Kocot and Olszewska, 2020 ; Pang et al, 2020 ); and bacterial communities in a pork processing plant were described to be influenced by the incoming carcasses as well as changes in the hygienic practices of the processing plant ( Campos Calero et al, 2020 ; Sui et al, 2023 ). Zwirzitz et al (2020) tracked the likely source of bacteria in a pork processing plant to the carcasses.…”

Section: Resultsmentioning

confidence: 99%

Impact of intense sanitization procedures on bacterial communities recovered from floor drains in pork processing plants

Bosilevac,

Guragain,

Barkhouse

et al. 2024

Front. Microbiol.

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BackgroundPork processing plants in the United States (US) cease operations for 24–48 h every six or twelve months to perform intense sanitization (IS) using fogging, foaming, and further antimicrobial treatments to disrupt natural biofilms that may harbor pathogens and spoilage organisms. The impact such treatments have on short-term changes in environmental microorganisms is not well understood, nor is the rate at which bacterial communities return.MethodsSwab samples were collected from floor drains to provide representative environmental microorganisms at two US pork processing plants before, during, and after an IS procedure. Samples were collected from four coolers where finished carcasses were chilled and from four locations near cutting tables. Each sample was characterized by total mesophile count (TMC), total psychrophile count (TPC), and other indicator bacteria; their biofilm-forming ability, tolerance of the formed biofilm to a quaternary ammonium compound (300 ppm, QAC), and ability to protect co-inoculated Salmonella enterica. In addition, bacterial community composition was determined using shotgun metagenomic sequencing.ResultsIS procedures disrupted bacteria present but to different extents depending on the plant and the area of the plant. IS reduced TPC and TMC, by up to 1.5 Log10 CFU only to return to pre-IS levels within 2–3 days. The impact of IS on microorganisms in coolers was varied, with reductions of 2–4 Log10, and required 2 to 4 weeks to return to pre-IS levels. The results near fabrication lines were mixed, with little to no significant changes at one plant, while at the other, two processing lines showed 4 to 6 Log10 reductions. Resistance to QAC and the protection of Salmonella by the biofilms varied between plants and between areas of the plants as well. Community profiling of bacteria at the genus level showed that IS reduced species diversity and the disruption led to new community compositions that in some cases did not return to the pre-IS state even after 15 to 16 weeks.DiscussionThe results found here reveal the impact of using IS to disrupt the presence of pathogen or spoilage microorganisms in US pork processing facilities may not have the intended effect.

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Microbiomic Profiling of Food Processing Environments and Foods for Food Safety and Quality

Brehm-Stecher

Siragusa²

2024

Encyclopedia of Food Safety

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In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant

Abstract: H. (2020). In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant.

Cited by 11 publications

References 47 publications

Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain

Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain

Impact of intense sanitization procedures on bacterial communities recovered from floor drains in pork processing plants

Microbiomic Profiling of Food Processing Environments and Foods for Food Safety and Quality

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