Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3357 |
| _version_ | 1797580108539625472 |
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| author | Wen Wang Zhengkai Yi Wei Cai Jiele Ma Hua Yang Min Zhou Xingning Xiao |
| author_facet | Wen Wang Zhengkai Yi Wei Cai Jiele Ma Hua Yang Min Zhou Xingning Xiao |
| author_sort | Wen Wang |
| collection | DOAJ |
| description | Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers’ markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified <i>E. coli</i> and <i>Salmonella</i> spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 <i>Salmonella</i> strains were found in farmers’ markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in <i>E. coli</i> and 53.8% in <i>Salmonella</i>. The prevalence of NaClO tolerant strains was 33.3% and 92.3% for <i>E. coli</i> and <i>Salmonella</i>, respectively. Sequencing results indicated significantly higher microbial diversity in farmers’ market samples compared to supermarket samples. Farmers’ market pork samples exhibited a greater abundance of <i>Acinetobacter</i>, while <i>Pseudomonas</i> and <i>Brochothrix</i> were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers’ market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers’ market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers’ markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities. |
| first_indexed | 2024-03-10T22:46:41Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T22:46:41Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d18f7cdb28114b10bc6da7aa136df4e32023-11-19T10:41:55ZengMDPI AGFoods2304-81582023-09-011218335710.3390/foods12183357Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, ChinaWen Wang0Zhengkai Yi1Wei Cai2Jiele Ma3Hua Yang4Min Zhou5Xingning Xiao6State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, ChinaPork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers’ markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified <i>E. coli</i> and <i>Salmonella</i> spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 <i>Salmonella</i> strains were found in farmers’ markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in <i>E. coli</i> and 53.8% in <i>Salmonella</i>. The prevalence of NaClO tolerant strains was 33.3% and 92.3% for <i>E. coli</i> and <i>Salmonella</i>, respectively. Sequencing results indicated significantly higher microbial diversity in farmers’ market samples compared to supermarket samples. Farmers’ market pork samples exhibited a greater abundance of <i>Acinetobacter</i>, while <i>Pseudomonas</i> and <i>Brochothrix</i> were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers’ market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers’ market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers’ markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities.https://www.mdpi.com/2304-8158/12/18/3357porkretail marketshigh-throughput sequencingbacterial communitybacterial contamination |
| spellingShingle | Wen Wang Zhengkai Yi Wei Cai Jiele Ma Hua Yang Min Zhou Xingning Xiao Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China Foods pork retail markets high-throughput sequencing bacterial community bacterial contamination |
| title | Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China |
| title_full | Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China |
| title_fullStr | Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China |
| title_full_unstemmed | Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China |
| title_short | Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China |
| title_sort | differences in bacterial communities of retail raw pork in different market types in hangzhou china |
| topic | pork retail markets high-throughput sequencing bacterial community bacterial contamination |
| url | https://www.mdpi.com/2304-8158/12/18/3357 |
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