Dong Kai, Song Danliangmin, Li Shihang, Wang Xu, Dai Lina, Pei Xiaoyan, Yang Xinyan, Jiang Yujun
Key Laboratory of Dairy Science, Department of Food Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Center for Dairy Safety and Quality, National Center of Technology Innovation for Dairy, Hohhot 010110, China.
Foods. 2025 Apr 18;14(8):1410. doi: 10.3390/foods14081410.
The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food.
由于食物链漫长且复杂、涉及众多环节以及在不同阶段和环境中存在各种类型的病原体，追踪食物链中食源性病原体的复杂性显著增加。传统的分型技术不足以满足追踪食物链中病原体的要求。全基因组测序（WGS）由于其全面的信息、速度和卓越的鉴别能力，已逐渐成为表征和追踪食物链中病原体的重要技术工具。本文概述了WGS的优势及其在食源性病原体可追溯性方面的应用。本文重点关注商业餐厅厨房中动物性食品加工过程中的食源性病原体污染途径，以及乳制品产业链和环境中病原体在牛奶、奶粉及其他乳制品加工过程中的潜在污染。肉类加工过程中的不当操作（即使用布、不用肥皂洗手以及用刀清洁案板）是商业厨房场所食源性病原体交叉污染的关键点。然而，在乳制品中，生牛奶中的病原体污染是食源性疾病暴发的主要原因。因此，预防食品中的病原体污染不仅应关注加工过程和环境中的卫生措施，还应关注原材料的质量和卫生，以防止食源性病原体在整个生产链中的传播。此外，全宏基因组测序和DNA序列标记被认为是WGS的未来发展方向。这项工作的目的是促进WGS在肉类和乳制品加工过程中的更广泛应用，并为食品中食源性病原体暴发的快速调查和准确溯源提供理论支持。
