Changes in the Microbiota from Fresh to Spoiled Meat, Determined by Culture and 16S rRNA Analysis

被引:4
|
作者
Dorn-In, Samart [1 ]
Mang, Sirkka [2 ]
Cosentino, Raul O. [3 ,4 ]
Schwaiger, Karin [1 ]
机构
[1] Univ Vet Med, Inst Food Safety Food Technol & Vet Publ Hlth, Unit Food Hyg & Technol, Vienna Vet Pl 1, A-1210 Vienna, Austria
[2] Ludwig Maximilian Univ Munich, Fac Vet Med, Chair Food Safety & Analyt, Schoenleutnerstr 8, D-85764 Oberschleissheim, Germany
[3] Ludwig Maximilian Univ Munich, Dept Vet Sci, Expt Parasitol, Lena Christ Str 48, D-82152 Martinsried, Germany
[4] Ludwig Maximilian Univ Munich, Biomed Ctr Munich, Dept Physiol Chem, Grosshaderner Str 9, D-82152 Planegg Martinsried, Germany
关键词
Amplicon Sequence Variant (ASV); Hygiene index; Hygiene indicator; Meat microbiota; Meat spoilage; Next -generation sequencing (NGS);
D O I
10.1016/j.jfp.2023.100212
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Growth of meat microbiota usually results in spoilage of meat that can be perceived by consumers due to sensory changes. However, a high bacterial load does not necessarily result in sensory deviation of meat; nevertheless, this meat is considered unfit for human consumption. Therefore, the aims of this study were to investigate changes in the microbiota from fresh to spoiled meat and whether the proportions of certain bacteria can probably be used to indicate the hygiene status of meat. For this purpose, 12 fresh pork samples were divided into two groups, and simultaneously aerobically stored at 4(degrees)C and 22(degrees)C. At each time -temperature point (fresh meat, days 6, 13, and 20 at 4(degrees)C, and days 1, 2, 3, and 6 at 22(degrees)C), 12 meat subsamples were investigated. Sequences obtained from next -generation sequencing (NGS) were further analyzed down to species level. Plate counting of six bacterial groups and NGS results showed that Pseudomonas spp. and lactic acid bacteria (LAB) were found in a high proportion in all stored meat samples and can therefore be considered as important "spoilage indicator bacteria". On the contrary, sequences belonging to Staphylococcus epidermidis were found in a relatively high proportion in almost all fresh meat samples but were less common in stored meat. In this context, they can be considered as "hygiene indicator bacteria" of meat. Based on these findings, the proportion of the "hygiene indicator bacteria" in relation to the "spoilage indicator bacteria" was calculated to determine a "hygiene index" of meat. This index has a moderate to strong correlation to bacterial loads obtained from culture (p < 0.05), specifically to Pseudomonas spp., LAB and total viable counts (TVCs). Knowledge of the proportions of hygiene and spoilage indicator bacteria obtained by NGS could help to determine the hygiene status even of (heat-) processed composite meat products for the first time, thus enhancing food quality assurance and consumer protection.
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页数:11
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