Braley Charlotte, Fravalo Philippe, Gaucher Marie-Lou, Larivière-Gauthier Guillaume, Shedleur-Bourguignon Fanie, Longpré Jessie, Thibodeau Alexandre
Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada.
Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada.
Front Microbiol. 2022 May 27;13:849883. doi: 10.3389/fmicb.2022.849883. eCollection 2022.
Bacterial contamination during meat processing is a concern for both food safety and for the shelf life of pork meat products. The gut microbiota of meat-producing animals is one of the most important sources of surface contamination of processed carcasses. This microbiota is recognized to vary between pigs from different farms and could thus be reflected on the bacterial contamination of carcasses at time of processing. In this study, the microbiota of 26 carcasses of pigs originating from different farms (i.e., batches) were compared to determine if an association could be observed between carcass surface microbiota (top and bottom) and the origin of slaughtered animals. The microbiota of the top and bottom carcass surface areas was analyzed by culturing classical indicator microorganisms (mesophilic aerobic bacteria, Enterobacteria, , and lactic bacteria), by the detection of , and by 16S rRNA gene sequencing. Culture results showed higher Enterobacteria, , and lactic bacteria counts for the bottom areas of the carcasses (neck/chest/shoulder) when compared to the top areas. was not detected in any samples. Globally, 16S rRNA gene sequencing showed a similar composition and diversity between the top and bottom carcass areas. Despite the presence of some genera associated with fecal contamination such as , and on the carcass surface, sequencing analysis suggested that there was no difference between the different batches of samples from the top and bottom areas of the carcasses. The primary processing therefore appears to cause a uniformization of the carcass global surface microbiota, with some specific bacteria being different depending on the carcass area sampled.
肉类加工过程中的细菌污染是食品安全和猪肉制品保质期的一个问题。产肉动物的肠道微生物群是加工后的胴体表面污染的最重要来源之一。人们认识到，不同农场的猪的这种微生物群存在差异，因此可能会在加工时反映在胴体的细菌污染上。在本研究中，对来自不同农场（即批次）的26头猪的胴体微生物群进行了比较，以确定在胴体表面微生物群（顶部和底部）与屠宰动物的来源之间是否能观察到关联。通过培养经典指示微生物（嗜温需氧菌、肠杆菌和乳酸菌）、检测[未提及的物质]以及16S rRNA基因测序，分析了胴体顶部和底部表面区域的微生物群。培养结果显示，与顶部区域相比，胴体底部区域（颈部/胸部/肩部）的肠杆菌、[未提及的物质]和乳酸菌数量更高。在任何样品中均未检测到[未提及的物质]。总体而言，16S rRNA基因测序显示胴体顶部和底部区域的组成和多样性相似。尽管胴体表面存在一些与粪便污染相关的属，如[未提及的属]，但测序分析表明，来自胴体顶部和底部区域的不同批次样品之间没有差异。因此，初级加工似乎导致了胴体整体表面微生物群的均匀化，一些特定细菌因采样的胴体区域而异。
