Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding

Botta, Cristian; Franciosa, Irene; Alessandria, Valentina; Cardenia, Vladimiro; Cocolin, Luca Simone; Ferrocino, Ilario

doi:10.1016/j.foodres.2022.111103

Cited by 11 publications

(3 citation statements)

References 62 publications

(87 reference statements)

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“…Studies on the co-existence network among meat plant microbiota are very scarce. Botta et al recently explored the co-occurrence network for bacteria both on beef carcass and in slaughterhouse environments ( Botta et al, 2022 , 2023 ). The mechanisms mediating the pairwise co-existence/occurrence in both studies and those in our analysis are not clear.…”

Section: A Meta-analysis Of Persistent Bacteria In Meat Processing En...mentioning

confidence: 99%

“…The wide adoption of various sequencing tools has resulted in a much higher resolution of the microbial population structure. The present work aimed to review factors shaping the microbial ecology in commercial meat processing facilities, the bacteria persisting in meat production environment with a focus on microbiome data published in the last 10 years (2013)(2014)(2015)(2016)(2017)(2018)(2019)(2020)(2021)(2022)(2023), and the mechanisms applied by bacteria to persist.…”

Section: Introductionmentioning

confidence: 99%

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Driving forces shaping the microbial ecology in meat packing plants

Yang,

Narvaez-Bravo,

Zhang

2024

Front. Microbiol.

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Meat production is a complex system, continually receiving animals, water, air, and workers, all of which serve as carriers of bacteria. Selective pressures involved in different meat processing stages such as antimicrobial interventions and low temperatures, may promote the accumulation of certain residential microbiota in meat cutting facilities. Bacteria including human pathogens from all these sources can contaminate meat surfaces. While significant advancements have been made in enhancing hygienic standards and pathogen control measures in meat plants, resulting in a notable reduction in STEC recalls and clinical cases, STEC still stands as a predominant contributor to foodborne illnesses associated with beef and occasionally with pork. The second-and third-generation sequencing technology has become popular in microbiota related studies and provided a better image of the microbial community in the meat processing environments. In this article, we reviewed the potential factors influencing the microbial ecology in commercial meat processing facilities and conducted a meta-analysis on the microbiota data published in the last 10 years. In addition, the mechanisms by which bacteria persist in meat production environments have been discussed with a focus on the significant human pathogen E. coli O157:H7 and generic E. coli, an indicator often used for the hygienic condition in food production.

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Section: A Meta-analysis Of Persistent Bacteria In Meat Processing En...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Driving forces shaping the microbial ecology in meat packing plants

Yang,

Narvaez-Bravo,

Zhang

2024

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…An aliquot (1 mL) from the first serial decimal dilution (10 − 1 ) of AVP and salamis soon after stuffing and after 20 d of ripening was centrifuged at 13000 rpm for 3 min (Botta et al, 2022). Cell pellets were used for total genomic DNA extraction using the DNeasy PowerFood Microbial Kit (QIAGEN, Hilden, Germany) according to the manufacturer's instructions.…”

Section: Miseq Illumina Data Analysismentioning

confidence: 99%