Driving forces shaping the microbial ecology in meat packing plants
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...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1333696/full |
| _version_ | 1797348668132556800 |
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| author | Xianqin Yang Claudia Narvaez-Bravo Peipei Zhang Peipei Zhang |
| author_facet | Xianqin Yang Claudia Narvaez-Bravo Peipei Zhang Peipei Zhang |
| author_sort | Xianqin Yang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T12:09:16Z |
| format | Article |
| id | doaj.art-ff1c9ea03e95483da7f7e74d342a524b |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-08T12:09:16Z |
| publishDate | 2024-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-ff1c9ea03e95483da7f7e74d342a524b2024-01-23T04:16:04ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2024-01-011410.3389/fmicb.2023.13336961333696Driving forces shaping the microbial ecology in meat packing plantsXianqin Yang0Claudia Narvaez-Bravo1Peipei Zhang2Peipei Zhang3Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, CanadaFood and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, CanadaDepartment of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, CO, United StatesMeat 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.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1333696/fullmicrobiotameat processing facilitiesbeefporkpersistent bacteriasequencing |
| spellingShingle | Xianqin Yang Claudia Narvaez-Bravo Peipei Zhang Peipei Zhang Driving forces shaping the microbial ecology in meat packing plants Frontiers in Microbiology microbiota meat processing facilities beef pork persistent bacteria sequencing |
| title | Driving forces shaping the microbial ecology in meat packing plants |
| title_full | Driving forces shaping the microbial ecology in meat packing plants |
| title_fullStr | Driving forces shaping the microbial ecology in meat packing plants |
| title_full_unstemmed | Driving forces shaping the microbial ecology in meat packing plants |
| title_short | Driving forces shaping the microbial ecology in meat packing plants |
| title_sort | driving forces shaping the microbial ecology in meat packing plants |
| topic | microbiota meat processing facilities beef pork persistent bacteria sequencing |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1333696/full |
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