Identification of biofilm hotspots in a meat processing environment: detection of spoilage bacteria in multi-species biofilms

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F20%3AN0000119" target="_blank" >RIV/00027162:_____/20:N0000119 - isvavai.cz</a>

Výsledek na webu

<a href="https://reader.elsevier.com/reader/sd/pii/S0168160520301628?token=F4558C705A2C22CE93F45C493AB81820B05FDD9422B5F4A65DB78BC458AC54A058D6AA92B30B896A4D3A8F6C6C5875C3" target="_blank" >https://reader.elsevier.com/reader/sd/pii/S0168160520301628?token=F4558C705A2C22CE93F45C493AB81820B05FDD9422B5F4A65DB78BC458AC54A058D6AA92B30B896A4D3A8F6C6C5875C3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijfoodmicro.2020.108668" target="_blank" >10.1016/j.ijfoodmicro.2020.108668</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Identification of biofilm hotspots in a meat processing environment: detection of spoilage bacteria in multi-species biofilms

Popis výsledku v původním jazyce

Biofilms are comprised of microorganisms embedded in a selfproduced matrix that normally adhere to a surface. In the food processing environment, they are suggested to be a source of contamination leading to food spoilage or the transmission of food-borne pathogens. To date, research has mainly focused on the presence of (biofilm-forming) bacteria within food processing environments, without measuring the associated biofilm matrix components. Here, we assess the presence of biofilms within a meat processing environment by the detection of microorganisms and at least two biofilm matrix components. Sampling included 47 food contact surfaces and 61 nonfood contact surfaces from eleven rooms within an Austrian meat processing plant, either during operation or after cleaning and disinfection. The 108 samples were analysed for the presence of microorganisms by cultivation and targeted quantitative real-time PCR based on16S rRNA. Furthermore, the presence of the major matrix components carbohydrates, extracellular DNA and proteins was evaluated. Overall, we identified ten biofilm hotspots, among them seven of which were sampled during operation and three after cleaning and disinfection. Five biofilms were detected on food contact surfaces (cutters and associated equipment and a screw conveyor) and five on non-food contact surfaces (drains and water hoses) resulting in 9.3 % of the sites being classified as biofilm-positive. From these biofilm positive samples we cultivated bacteria of 29 different genera. The most prevalent bacteria belonged to the genera Brochothrix, (present in 80 % of biofilms), Pseudomonas and Psychrobacter, (isolated from 70 % biofilms). From each biofilm we isolated bacteria from at four to 12 different genera, indicating the presence of multi-species biofilms. This work ultimately determined the presence of multi-species biofilms within the meat processing environment, thereby identifying various sources of potential contamination. The knowledge gained about the presence and composition of biofilms (i.e.chemical and microbiological)will help to prevent and reduce biofilm formation within food processing environments.

Název v anglickém jazyce

Identification of biofilm hotspots in a meat processing environment: detection of spoilage bacteria in multi-species biofilms

Popis výsledku anglicky

Biofilms are comprised of microorganisms embedded in a selfproduced matrix that normally adhere to a surface. In the food processing environment, they are suggested to be a source of contamination leading to food spoilage or the transmission of food-borne pathogens. To date, research has mainly focused on the presence of (biofilm-forming) bacteria within food processing environments, without measuring the associated biofilm matrix components. Here, we assess the presence of biofilms within a meat processing environment by the detection of microorganisms and at least two biofilm matrix components. Sampling included 47 food contact surfaces and 61 nonfood contact surfaces from eleven rooms within an Austrian meat processing plant, either during operation or after cleaning and disinfection. The 108 samples were analysed for the presence of microorganisms by cultivation and targeted quantitative real-time PCR based on16S rRNA. Furthermore, the presence of the major matrix components carbohydrates, extracellular DNA and proteins was evaluated. Overall, we identified ten biofilm hotspots, among them seven of which were sampled during operation and three after cleaning and disinfection. Five biofilms were detected on food contact surfaces (cutters and associated equipment and a screw conveyor) and five on non-food contact surfaces (drains and water hoses) resulting in 9.3 % of the sites being classified as biofilm-positive. From these biofilm positive samples we cultivated bacteria of 29 different genera. The most prevalent bacteria belonged to the genera Brochothrix, (present in 80 % of biofilms), Pseudomonas and Psychrobacter, (isolated from 70 % biofilms). From each biofilm we isolated bacteria from at four to 12 different genera, indicating the presence of multi-species biofilms. This work ultimately determined the presence of multi-species biofilms within the meat processing environment, thereby identifying various sources of potential contamination. The knowledge gained about the presence and composition of biofilms (i.e.chemical and microbiological)will help to prevent and reduce biofilm formation within food processing environments.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/QK1910121" target="_blank" >QK1910121: Perzistence vybraných původců alimentárních onemocnění, hygienických indikátorů a možnosti jejich eliminace z prostředí potravinářských podniků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN

0168-1605

e-ISSN

1879-3460

Svazek periodika

328

Číslo periodika v rámci svazku

SEP 2 2020

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

"108668"

Kód UT WoS článku

000539331300006

EID výsledku v databázi Scopus

2-s2.0-85085374250