Li Shaoting, Mann David Ames, Zhang Shaokang, Qi Yan, Meinersmann Richard J, Deng Xiangyu
Center for Food Safety, University of Georgia, Griffin, Georgia, USA.
USDA Agricultural Research Service, Athens, Georgia, USA.
mSystems. 2020 Sep 8;5(5):e00589-20. doi: 10.1128/mSystems.00589-20.
Microorganisms and their communities on foods are important determinants and indicators of food safety and quality. Despite growing interests in studying food and food-related microbiomes, how effective and practical it is to glean various food safety and quality information from food commodity microbiomes remains underinvestigated. Microbiomes of retail chicken breast from 4 processing establishments in 3 major U.S. broiler production states displayed longitudinal consistency over 7 months and cross-sectional distinctiveness associated with individual processing environments. Packaging type and processing environment but not antibiotic usage and seasonality affected composition and diversity of the microbiomes. Low abundances of antimicrobial resistance genes were found on chicken breasts, and no significant resistome difference was observed between antibiotic-free and conventional products. Benchmarked by culture enrichment, shotgun metagenomics sequencing delivered sensitive and specific detection of from chicken breasts. Chicken has recently overtaken beef as the most-consumed meat in the United States. The growing popularity of chicken is accompanied by frequent occurrences of foodborne pathogens and increasing concerns over antibiotic usage. Our study represents a proof-of-concept investigation into the possibility and practicality of leveraging microbiome-informed food safety and quality. Through a longitudinal and cross-sectional survey, we established the chicken microbiome as a robust and multifaceted food microbiology attribute that could provide a variety of safety and quality information and retain systematic signals characteristic of overall processing environments.
食品上的微生物及其群落是食品安全和质量的重要决定因素和指标。尽管人们对研究食品及与食品相关的微生物组越来越感兴趣，但从食品商品微生物组中收集各种食品安全和质量信息的有效性和实用性仍未得到充分研究。来自美国3个主要肉鸡生产州4个加工企业的零售鸡胸肉微生物组在7个月内表现出纵向一致性，并与各个加工环境存在横断面差异。包装类型和加工环境而非抗生素使用情况和季节性影响了微生物组的组成和多样性。在鸡胸肉上发现了低丰度的抗微生物抗性基因，无抗生素产品和传统产品之间未观察到显著的抗性组差异。以培养富集为基准，鸟枪法宏基因组测序对鸡胸肉中的[具体内容缺失]进行了灵敏且特异的检测。鸡肉最近已超过牛肉，成为美国消费最多的肉类。鸡肉日益普及的同时，食源性病原体频繁出现，人们对抗生素使用的担忧也与日俱增。我们的研究是对利用微生物组信息保障食品安全和质量的可能性及实用性的概念验证性调查。通过纵向和横断面调查，我们将鸡肉微生物组确立为一种强大且多方面的食品微生物学属性，它可以提供各种安全和质量信息，并保留整体加工环境的系统信号特征。
