Temporality and genetic relatedness of Salmonella in a pork processing facility.

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
A E Asmus, K M Heimer, K W Davis, P M Ferm, K E Belk, R S Singer, T J Johnson, N R Noyes
{"title":"Temporality and genetic relatedness of Salmonella in a pork processing facility.","authors":"A E Asmus, K M Heimer, K W Davis, P M Ferm, K E Belk, R S Singer, T J Johnson, N R Noyes","doi":"10.1016/j.jfp.2025.100500","DOIUrl":null,"url":null,"abstract":"<p><p>The goal of this study was to investigate the prevalence and genetic relatedness of Salmonella enterica in meat and contact surfaces from two processing lines at a pork processing plant over a commercial production schedule. Across 192 samples, there was no significant difference in Salmonella prevalence between Bootjack Trim (BJ) and Boston Butt Trim (BBT) meat (11.5% vs. 11.5%, P = 1.0), though prevalence was higher in meat than on contact surfaces for both the BJ (11.5% vs. 0%, P = 0.01) and BBT (11.5% vs. 3.1%, P = 0.08) processing lines. Both Salmonella prevalence and identified serotypes clustered within four distinct processing windows that spanned multiple dates and processing lines. Phylogenetic analysis using core single nucleotide polymorphisms (SNPs) identified a highly related Salmonella I4,[5],12:i:- strain (N = 33, 0 - 2 SNPs difference across all isolates) in both the BJ and BBT lines, persisting over consecutive days within one processing window. Similarly, a highly related Salmonella London strain (N = 18, 0 - 1 SNPs) was found across both processing lines on three processing dates that spanned 28 days. Additional highly related strains of Salmonella Typhimurium (N = 8, 0 - 1 SNPs) and Salmonella Agona (N = 7, 0 - 3 SNPs) were also detected across multiple dates. Strains of S. I4,[5],12:i:- and S. London were genetically distinct (>30 SNPs) from publicly available genomes from isolates obtained from other pork processing plants located in the Upper Midwest. Overall, findings suggested that Salmonella prevalence varies across processing lines and production schedules. However, the high phylogenetic relatedness among the Salmonella serotypes suggests a common source may have been present prior to each primal cut being processed into subprimal cuts.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100500"},"PeriodicalIF":2.1000,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.jfp.2025.100500","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

The goal of this study was to investigate the prevalence and genetic relatedness of Salmonella enterica in meat and contact surfaces from two processing lines at a pork processing plant over a commercial production schedule. Across 192 samples, there was no significant difference in Salmonella prevalence between Bootjack Trim (BJ) and Boston Butt Trim (BBT) meat (11.5% vs. 11.5%, P = 1.0), though prevalence was higher in meat than on contact surfaces for both the BJ (11.5% vs. 0%, P = 0.01) and BBT (11.5% vs. 3.1%, P = 0.08) processing lines. Both Salmonella prevalence and identified serotypes clustered within four distinct processing windows that spanned multiple dates and processing lines. Phylogenetic analysis using core single nucleotide polymorphisms (SNPs) identified a highly related Salmonella I4,[5],12:i:- strain (N = 33, 0 - 2 SNPs difference across all isolates) in both the BJ and BBT lines, persisting over consecutive days within one processing window. Similarly, a highly related Salmonella London strain (N = 18, 0 - 1 SNPs) was found across both processing lines on three processing dates that spanned 28 days. Additional highly related strains of Salmonella Typhimurium (N = 8, 0 - 1 SNPs) and Salmonella Agona (N = 7, 0 - 3 SNPs) were also detected across multiple dates. Strains of S. I4,[5],12:i:- and S. London were genetically distinct (>30 SNPs) from publicly available genomes from isolates obtained from other pork processing plants located in the Upper Midwest. Overall, findings suggested that Salmonella prevalence varies across processing lines and production schedules. However, the high phylogenetic relatedness among the Salmonella serotypes suggests a common source may have been present prior to each primal cut being processed into subprimal cuts.

求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信