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The sources and transmission routes of microbial populations throughout a meat processing facility

Food Science and Technology

The sources and transmission routes of microbial populations throughout a meat processing facility

B. Zwirzitz, S. U. Wetzels, et al.

This study reveals the alarming reality of microbial food spoilage in pork-processing plants, showcasing how high-throughput sequencing can trace the contamination back to specific sources, including something as mundane as employee gloves. Conducted by a team of experts, including Benjamin Zwirzitz and Stefanie U. Wetzels, the findings underscore the critical need for robust food safety measures.

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Playback language: English
Abstract
Microbial food spoilage is a significant concern. This study uses high-throughput full-length 16S rRNA gene sequencing to analyze bacterial community structure in a pork-processing plant, identifying sources of non-animal-associated bacteria transferred during processing. A facility-specific transmission map predicted contamination sources, pinpointing taxa to specific environmental sources. For instance, *Moraxella* spp. was linked to employee gloves, a railing, and polishing tunnel whips. The study highlights the potential of high-throughput sequencing for food monitoring.
Publisher
npj Biofilms and Microbiomes
Published On
Jul 10, 2020
Authors
Benjamin Zwirzitz, Stefanie U. Wetzels, Emmanuel D. Dixon, Beatrix Stessl, Andreas Zaiser, Isabel Rabanser, Sarah Thalguter, Beate Pinior, Franz-Ferdinand Roch, Cameron Strachan, Jürgen Zanghellini, Monika Dzieciol, Martin Wagner, Evelyne Selberherr
Tags
microbial spoilage
food safety
16S rRNA sequencing
bacterial community
contamination sources

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