Wang Wen, Yi Zhengkai, Cai Wei, Ma Jiele, Yang Hua, Zhou Min, Xiao Xingning
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.
Foods. 2023 Sep 7;12(18):3357. doi: 10.3390/foods12183357.
Pork is widely consumed globally, and pigs' microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers' markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified and spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 strains were found in farmers' markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in and 53.8% in . The prevalence of NaClO tolerant strains was 33.3% and 92.3% for and , respectively. Sequencing results indicated significantly higher microbial diversity in farmers' market samples compared to supermarket samples. Farmers' market pork samples exhibited a greater abundance of , while and were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers' market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers' market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers' markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities.
猪肉在全球范围内被广泛食用，猪的微生物群可能携带食源性病原体。零售市场上受污染的猪肉对食品质量和安全构成重大影响。然而，比较不同营销环境下猪肉微生物群的研究有限。在本研究中，我们利用传统微生物培养方法和高通量16S rRNA测序技术，评估了从中国杭州农贸市场和两种类型超市（高档和普通）购买的生猪肉样本中的病原体污染和细菌多样性。传统微生物平板培养分别在32.1%（27/84）和15.5%（13/84）的采集猪肉样本中鉴定出了 和 。此外，13株 菌株中有12株是在农贸市场发现的。MIC结果表明多重耐药菌株的流行率很高，在 中占51.9%，在 中占53.8%。耐NaClO菌株的流行率在 中分别为33.3%和92.3%。测序结果表明，与超市样本相比，农贸市场样本中的微生物多样性显著更高。农贸市场的猪肉样本中 丰度更高，而超市样本中 和 占主导地位。农贸市场样本中致病和腐败细菌的总丰度也更高。通过同一农贸市场内不同摊位猪肉中细菌丰度之间的高度相关性，明显看出市场交易过程中的交叉污染。PICRUSt2分析确定了农贸市场碳水化合物、能量和脂质代谢基因平均比例的显著差异，表明在这种环境下猪肉的微生物代谢活动加剧，易腐性增加。总之，本研究揭示了不同类型零售店中生猪肉细菌污染特征的差异，以及它们各自细菌群落组成和多样性的差异。
