Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process
This study assessed the viable and culturable microbial diversity that remained on equipment surfaces after hygiene procedures in Brazilian poultry and fish slaughterhouses. Food-contact surface samples were collected using sterile swabs in poultry (<i>n</i> = 50) and fish (<i>Oreo...
Saved in:
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2387 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850119047174160384 |
|---|---|
| author | Luiz Gustavo Bach Gabriela Zarpelon Anhalt Braga Márcia Cristina Bedutti Layza Mylena Pardinho Dias Emanoelli Aparecida Rodrigues dos Santos Leonardo Ereno Tadielo Evelyn Cristine da Silva Jhennifer Arruda Schmiedt Virgínia Farias Alves Elaine Cristina Pereira De Martinis Fábio Sossai Possebon Vinicius Cunha Barcellos Luciano dos Santos Bersot |
| author_facet | Luiz Gustavo Bach Gabriela Zarpelon Anhalt Braga Márcia Cristina Bedutti Layza Mylena Pardinho Dias Emanoelli Aparecida Rodrigues dos Santos Leonardo Ereno Tadielo Evelyn Cristine da Silva Jhennifer Arruda Schmiedt Virgínia Farias Alves Elaine Cristina Pereira De Martinis Fábio Sossai Possebon Vinicius Cunha Barcellos Luciano dos Santos Bersot |
| author_sort | Luiz Gustavo Bach |
| collection | DOAJ |
| description | This study assessed the viable and culturable microbial diversity that remained on equipment surfaces after hygiene procedures in Brazilian poultry and fish slaughterhouses. Food-contact surface samples were collected using sterile swabs in poultry (<i>n</i> = 50) and fish (<i>Oreochromis niloticus</i>, <i>n</i> = 50) slaughterhouses. The swab samples were used to prepare culture plates to recover viable and culturable cells. The grown plates were washed, and the total DNA of the cell suspension was extracted with a commercial kit. Sequencing of the total DNA extracted from cultures was targeted at the V3 and V4 regions of the <i>16S rRNA</i>. DNA reads were analyzed by QIIME2 software, with results expressed in relative frequency (%RF). Alpha and beta diversity indexes were analyzed considering the spots of sample collection, type of industry, surfaces (smooth or modular), and materials (polypropylene, stainless steel, or polyurethane). The results showed that in the poultry slaughterhouse, the most abundant genera were <i>Acinetobacter</i> (27.4%), <i>Staphylococcus</i> (7.7%), and <i>Pseudomonas</i> (5.3%), while for the fish slaughterhouse, there was a higher abundance of <i>Staphylococcus</i> (27.7%), <i>Acinetobacter</i> (17.2%), and <i>Bacillus</i> (12.5%). Surface characteristics influenced the microbial diversity, with <i>Acinetobacter</i> spp. dominating modular surfaces and <i>Staphylococcus</i> spp. prevailing on smooth surfaces. The results obtained indicate there is an important resident microbiota that persists even after hygiene processes, and surface-specific cleaning strategies should be developed. |
| format | Article |
| id | doaj-art-f1de893dc7aa44188b47b553a7eff1e1 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-f1de893dc7aa44188b47b553a7eff1e12025-08-20T02:35:43ZengMDPI AGFoods2304-81582025-07-011413238710.3390/foods14132387Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning ProcessLuiz Gustavo Bach0Gabriela Zarpelon Anhalt Braga1Márcia Cristina Bedutti2Layza Mylena Pardinho Dias3Emanoelli Aparecida Rodrigues dos Santos4Leonardo Ereno Tadielo5Evelyn Cristine da Silva6Jhennifer Arruda Schmiedt7Virgínia Farias Alves8Elaine Cristina Pereira De Martinis9Fábio Sossai Possebon10Vinicius Cunha Barcellos11Luciano dos Santos Bersot12Department of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilSchool of Veterinary Medicine and Animal Science, Botucatu Campus, São Paulo State University (UNESP), Distrito de Rubião Jr, SN, Botucatu 18618-681, SP, BrazilDepartment of Animal Production and Food, State University of Santa Catarina, Lages 88040-900, SC, BrazilSchool of Veterinary Medicine and Animal Science, Botucatu Campus, São Paulo State University (UNESP), Distrito de Rubião Jr, SN, Botucatu 18618-681, SP, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilFaculdade de Farmácia, Universidade Federal de Goiás, Goiânia 74605-170, GO, BrazilRibeirão Preto School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Dr. Zeferino Vaz, Vila Monte Alegre, Ribeirão Preto 14040-900, SP, BrazilSchool of Veterinary Medicine and Animal Science, Botucatu Campus, São Paulo State University (UNESP), Distrito de Rubião Jr, SN, Botucatu 18618-681, SP, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilDepartment of Veterinary Sciences, Palotina Campus, Federal University of Paraná (UFPR), Rua Pioneiro, 2153, Jardim Dallas, Palotina 85950-000, PR, BrazilThis study assessed the viable and culturable microbial diversity that remained on equipment surfaces after hygiene procedures in Brazilian poultry and fish slaughterhouses. Food-contact surface samples were collected using sterile swabs in poultry (<i>n</i> = 50) and fish (<i>Oreochromis niloticus</i>, <i>n</i> = 50) slaughterhouses. The swab samples were used to prepare culture plates to recover viable and culturable cells. The grown plates were washed, and the total DNA of the cell suspension was extracted with a commercial kit. Sequencing of the total DNA extracted from cultures was targeted at the V3 and V4 regions of the <i>16S rRNA</i>. DNA reads were analyzed by QIIME2 software, with results expressed in relative frequency (%RF). Alpha and beta diversity indexes were analyzed considering the spots of sample collection, type of industry, surfaces (smooth or modular), and materials (polypropylene, stainless steel, or polyurethane). The results showed that in the poultry slaughterhouse, the most abundant genera were <i>Acinetobacter</i> (27.4%), <i>Staphylococcus</i> (7.7%), and <i>Pseudomonas</i> (5.3%), while for the fish slaughterhouse, there was a higher abundance of <i>Staphylococcus</i> (27.7%), <i>Acinetobacter</i> (17.2%), and <i>Bacillus</i> (12.5%). Surface characteristics influenced the microbial diversity, with <i>Acinetobacter</i> spp. dominating modular surfaces and <i>Staphylococcus</i> spp. prevailing on smooth surfaces. The results obtained indicate there is an important resident microbiota that persists even after hygiene processes, and surface-specific cleaning strategies should be developed.https://www.mdpi.com/2304-8158/14/13/2387biofilmsenvironmental monitoringfish slaughteringpoultry processing microbial ecologyhigh-throughput DNA sequencing |
| spellingShingle | Luiz Gustavo Bach Gabriela Zarpelon Anhalt Braga Márcia Cristina Bedutti Layza Mylena Pardinho Dias Emanoelli Aparecida Rodrigues dos Santos Leonardo Ereno Tadielo Evelyn Cristine da Silva Jhennifer Arruda Schmiedt Virgínia Farias Alves Elaine Cristina Pereira De Martinis Fábio Sossai Possebon Vinicius Cunha Barcellos Luciano dos Santos Bersot Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process Foods biofilms environmental monitoring fish slaughtering poultry processing microbial ecology high-throughput DNA sequencing |
| title | Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process |
| title_full | Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process |
| title_fullStr | Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process |
| title_full_unstemmed | Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process |
| title_short | Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process |
| title_sort | total culturable microbial diversity of food contact surfaces in poultry and fish processing industries after the pre operational cleaning process |
| topic | biofilms environmental monitoring fish slaughtering poultry processing microbial ecology high-throughput DNA sequencing |
| url | https://www.mdpi.com/2304-8158/14/13/2387 |
| work_keys_str_mv | AT luizgustavobach totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT gabrielazarpelonanhaltbraga totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT marciacristinabedutti totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT layzamylenapardinhodias totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT emanoelliaparecidarodriguesdossantos totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT leonardoerenotadielo totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT evelyncristinedasilva totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT jhenniferarrudaschmiedt totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT virginiafariasalves totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT elainecristinapereirademartinis totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT fabiosossaipossebon totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT viniciuscunhabarcellos totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess AT lucianodossantosbersot totalculturablemicrobialdiversityoffoodcontactsurfacesinpoultryandfishprocessingindustriesafterthepreoperationalcleaningprocess |