Diversity of spoilage microorganisms associated with fresh fruits and vegetables in French households

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-04-11 DOI:10.1016/j.ijfoodmicro.2025.111204

Damien Ballan, Adeline Picot, Nolwenn Rolland, Clément Bovo, Claire Prévost, Emmanuel Coton, Jérôme Mounier

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引用次数: 0

Abstract

Food loss and waste generated throughout the food chain are major concerns in today's society. A high level of food waste occurs at the household's level and fresh fruit and vegetable (FFV) spoilage caused by microbial growth accounts for a large part of these losses. While numerous studies focused on spoilage microorganism diversity from primary production to distribution, little is known about those involved at the household level. In this context, this study aimed at investigating which FFV are usually wasted depending on the season and storage conditions at households, and identifying the microorganisms associated with spoiled FFV. During two periods (summer and autumn), 346 spoiled FFV samples were collected using a citizen science approach in 49 households in the Brest area (Finistère, Brittany, France). About three quarters of spoiled FFV collected originated from room temperature storage and 75 % were collected during summer. Among the studied samples, 75 % showed microbial growth after plating onto agar-based medium, and therefore, were likely spoiled because of microbial spoilage. Overall, 183 molds, 31 yeasts and 96 bacteria were isolated and identified using MALDI-TOF MS and sequencing. Among the 42 different mold species identified, Penicillium spp. were the most common representing more than 50 % of mold isolates followed by Botrytis (12.4 %), Mucor (8.6 %) and Cladosporium (7.6 %) spp. Hanseniaspora uvarum and Aureobasidium pullulans were the most prevalent yeast species while bacterial isolates showed the highest diversity of all identified organisms (49 species) with Pseudomonas spp., enterobacteria and lactic acid bacteria representing the most frequently isolated taxa. This study shows for the first time the microbial diversity associated with spoiled FFV of which a large proportion were stored at room temperature, suggesting that a better usage of FFV refrigeration could help reduce FFV waste in households.

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法国家庭中与新鲜水果和蔬菜有关的腐败微生物的多样性

在整个食物链中产生的粮食损失和浪费是当今社会的主要问题。大量的食物浪费发生在家庭层面，微生物生长导致的新鲜水果和蔬菜（FFV）腐败占这些损失的很大一部分。虽然许多研究侧重于从初级生产到分销的腐败微生物多样性，但对家庭层面的微生物多样性知之甚少。在此背景下，本研究旨在调查根据季节和家庭储存条件，哪些FFV通常被浪费，并确定与变质FFV相关的微生物。在两个时期（夏季和秋季），采用公民科学方法，在布雷斯特地区（法国布列塔尼finist）的49个家庭中收集了346份腐坏的FFV样本。收集到的腐坏的FFV中约有四分之三来自室温储存，75%来自夏季。在所研究的样品中，75%的样品在琼脂基培养基上电镀后显示微生物生长，因此可能因微生物腐败而变质。通过MALDI-TOF MS和测序，共分离鉴定了183株霉菌、31株酵母和96株细菌。在鉴定出的42种霉菌中，青霉菌最常见，占50%以上，其次是葡萄孢菌（12.4%）、毛霉菌（8.6%）和枝孢菌（7.6%），最常见的酵母菌种是鹿角孢菌（Hanseniaspora uvarum）和普鲁兰金黄色葡萄球菌（auobasidium pululans），细菌分离物多样性最高（49种），假单胞菌、肠杆菌和乳酸菌是最常见的分离类群。该研究首次揭示了与腐坏的FFV相关的微生物多样性，其中很大一部分是在室温下储存的，这表明更好地利用FFV制冷可以帮助减少家庭中的FFV浪费。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.