Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain
Slaughterhouse environments are prone to microbial contamination, influenced by factors like set-up, size and area as well as disinfection practices. Thus, effective control measures are crucial to prevent the spread of pathogens and their contaminant genes (antimicrobial resistance genes and virule...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Current Research in Microbial Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666517424001196 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850118938144276480 |
|---|---|
| author | Wissal Naim Julia Manetsberger Leyre Lavilla Lerma Nabil Benomar Natacha Caballero Gómez Inmaculada S. Cuesta-Bertomeu Jaime Ángel Gata Díaz Hikmate Abriouel |
| author_facet | Wissal Naim Julia Manetsberger Leyre Lavilla Lerma Nabil Benomar Natacha Caballero Gómez Inmaculada S. Cuesta-Bertomeu Jaime Ángel Gata Díaz Hikmate Abriouel |
| author_sort | Wissal Naim |
| collection | DOAJ |
| description | Slaughterhouse environments are prone to microbial contamination, influenced by factors like set-up, size and area as well as disinfection practices. Thus, effective control measures are crucial to prevent the spread of pathogens and their contaminant genes (antimicrobial resistance genes and virulence factors) throughout the food chain. In the present study, we assessed the microbial contamination in environmental surfaces of three slaughterhouses located in the Jaén province (Spain). We also evaluated the impact of different disinfection strategies on microbial loads and diversity by means of culture dependent and independent methods. The results revealed a statistically significant inter- and intra-specific differences in microbial loads including the most important pathogens such as pseudomonads, staphylococci, Escherichia coli, Salmonella sp. and Campylobacter jejuni. Disinfection strategies using routine disinfectant (used by the slaughterhouse), HLE disinfectant, UV, or combinations thereof showed varying effectiveness. The newly developed sustainable HLE disinfectant was most effective, while UV had the lowest disinfection strength, and routine disinfectants failed to eradicate all pathogens.Metagenomic analysis identified Pseudomonadota as the dominant phylum, followed by Actinomycetota and Bacteroidota. Results furthermore indicated shifts from sacrifice to cold rooms, with an increase in Gammaproteobacteria, particularly Moraxellaceae (represented by Psychrobacter cryohalolentis) over Acinetobacter sp. In conclusion, this study highlights the potential of HLE disinfectant (alone or in combination with the routine disinfectant) as a more effective disinfection measure on environmental surfaces, particularly for combating multi-drug resistant pathogens compared to other disinfection methods currently used. |
| format | Article |
| id | doaj-art-bdb793f7dd7540498cbeed1cc1beb98e |
| institution | OA Journals |
| issn | 2666-5174 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Microbial Sciences |
| spelling | doaj-art-bdb793f7dd7540498cbeed1cc1beb98e2025-08-20T02:35:44ZengElsevierCurrent Research in Microbial Sciences2666-51742025-01-01810033610.1016/j.crmicr.2024.100336Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chainWissal Naim0Julia Manetsberger1Leyre Lavilla Lerma2Nabil Benomar3Natacha Caballero Gómez4Inmaculada S. Cuesta-Bertomeu5Jaime Ángel Gata Díaz6Hikmate Abriouel7Area of Microbiology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, SpainArea of Microbiology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, SpainArea of Human Anatomy and Embryology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, SpainArea of Microbiology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, SpainArea of Microbiology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, SpainHealth Protection Management Unit Jaén-Jaén South District, Jaén, SpainHealth Protection Management Unit Jaén-Jaén South District, Jaén, SpainArea of Microbiology, Department of Health Sciences, Faculty of Experimental sciences, University of Jaén, Jaén, Spain; Corresponding author.Slaughterhouse environments are prone to microbial contamination, influenced by factors like set-up, size and area as well as disinfection practices. Thus, effective control measures are crucial to prevent the spread of pathogens and their contaminant genes (antimicrobial resistance genes and virulence factors) throughout the food chain. In the present study, we assessed the microbial contamination in environmental surfaces of three slaughterhouses located in the Jaén province (Spain). We also evaluated the impact of different disinfection strategies on microbial loads and diversity by means of culture dependent and independent methods. The results revealed a statistically significant inter- and intra-specific differences in microbial loads including the most important pathogens such as pseudomonads, staphylococci, Escherichia coli, Salmonella sp. and Campylobacter jejuni. Disinfection strategies using routine disinfectant (used by the slaughterhouse), HLE disinfectant, UV, or combinations thereof showed varying effectiveness. The newly developed sustainable HLE disinfectant was most effective, while UV had the lowest disinfection strength, and routine disinfectants failed to eradicate all pathogens.Metagenomic analysis identified Pseudomonadota as the dominant phylum, followed by Actinomycetota and Bacteroidota. Results furthermore indicated shifts from sacrifice to cold rooms, with an increase in Gammaproteobacteria, particularly Moraxellaceae (represented by Psychrobacter cryohalolentis) over Acinetobacter sp. In conclusion, this study highlights the potential of HLE disinfectant (alone or in combination with the routine disinfectant) as a more effective disinfection measure on environmental surfaces, particularly for combating multi-drug resistant pathogens compared to other disinfection methods currently used.http://www.sciencedirect.com/science/article/pii/S2666517424001196SlaughterhouseDisinfectantMetagenomic analysisPathogens |
| spellingShingle | Wissal Naim Julia Manetsberger Leyre Lavilla Lerma Nabil Benomar Natacha Caballero Gómez Inmaculada S. Cuesta-Bertomeu Jaime Ángel Gata Díaz Hikmate Abriouel Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain Current Research in Microbial Sciences Slaughterhouse Disinfectant Metagenomic analysis Pathogens |
| title | Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| title_full | Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| title_fullStr | Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| title_full_unstemmed | Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| title_short | Impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| title_sort | impact of disinfection methods used in the slaughterhouse environment on microbiome diversity throughout the meat production chain |
| topic | Slaughterhouse Disinfectant Metagenomic analysis Pathogens |
| url | http://www.sciencedirect.com/science/article/pii/S2666517424001196 |
| work_keys_str_mv | AT wissalnaim impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT juliamanetsberger impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT leyrelavillalerma impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT nabilbenomar impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT natachacaballerogomez impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT inmaculadascuestabertomeu impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT jaimeangelgatadiaz impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain AT hikmateabriouel impactofdisinfectionmethodsusedintheslaughterhouseenvironmentonmicrobiomediversitythroughoutthemeatproductionchain |