Food microbiology最新文献

{"title":"Fingerprinting of Boletus bainiugan: FT-NIR spectroscopy combined with machine learning a new workflow for storage period identification","authors":"Guangmei Deng ,&nbsp;Honggao Liu ,&nbsp;Jieqing Li ,&nbsp;Yuanzhong Wang","doi":"10.1016/j.fm.2025.104743","DOIUrl":"10.1016/j.fm.2025.104743","url":null,"abstract":"<div><div>Food authenticity and food safety issues have threatened the prosperity of the entire community. The phenomenon of selling porcini mushrooms as old mixed with new jeopardizes consumer safety. Herein, nucleoside contents and spectra of 831 <em>Boletus bainiugan</em> stored for 0, 1 and 2 years are comprehensively analyzed by high performance liquid chromatography (HPLC) coupled with Fourier transform near infrared (FT-NIR) spectroscopy. Guanosine and adenosine increased with storage time, and uridine has a decreasing trend. Multi-conventional machine learning and deep learning models are employed to identify the storage time of <em>Boletus bainiugan</em>, in which convolutional neural network (CNN) and back propagation neural network (BPNN) models have superior identification performance for distinct storage periods. The Data-driven soft independent modelling of class analogy (DD-SIMCA) model can completely differentiate between new and old samples, and partial least squares regression (PLSR) can accurately predict the three nucleoside compounds with an optimal R² of 0.918 and an excellent residual predictive deviation (RPD) value of 3.492. This study provides a low-cost and user-friendly solution for the market to determine, in real time, storage period of <em>Boletus bainiugan</em> in the supply chain.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104743"},"PeriodicalIF":4.5,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stresses in the food chain and their impact on antibiotic resistance of foodborne pathogens: A review","authors":"Yun Li ,&nbsp;Yufan Wu ,&nbsp;Jingdong Shao ,&nbsp;Juping Shi ,&nbsp;Lu Sun ,&nbsp;Yi Hong ,&nbsp;Xiang Wang","doi":"10.1016/j.fm.2025.104741","DOIUrl":"10.1016/j.fm.2025.104741","url":null,"abstract":"<div><div>Antibiotic resistance in foodborne pathogens represents a major public health concern. The farm-to-fork continuum is recognized as a critical pathway for the development and spread of this resistance. Throughout the food chain, foodborne pathogens are exposed to diverse environmental stresses, including temperature extremes, osmotic pressure, food additives, and disinfectants, and others. These stress factors can influence antibiotic resistance, with effects varying based on the type and intensity of stress, the pathogen species and strain, and the specific antibiotic involved. Stress conditions can trigger bacterial adaptive responses, such as general stress response systems, the SOS response, and genetic mutations, which can confer cross-protection and enhance antibiotic resistance. Conversely, stress-induced injury or metabolic suppression may increase bacterial susceptibility to certain antibiotics. Understanding these complex interactions is crucial, as suboptimal food processing can inadvertently select for resistant strains. Investigating the molecular mechanisms underlying stress adaptation is essential for developing effective strategies to mitigate antibiotic resistance. Optimizing food processing protocols and implementing robust monitoring systems throughout the food chain are essential steps to reduce these risks. A comprehensive understanding of stress-induced antibiotic resistance will provide a scientific basis for improving food safety and safeguarding global public health.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104741"},"PeriodicalIF":4.5,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel mathematical model for studying antimicrobial interactions against viable but non-culturable Campylobacter jejuni in the poultry product processing environment","authors":"Jingbin Zhang ,&nbsp;Shenmiao Li ,&nbsp;Hongwei Hou ,&nbsp;Xiaonan Lu","doi":"10.1016/j.fm.2025.104740","DOIUrl":"10.1016/j.fm.2025.104740","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is a major pathogen associated with gastrointestinal illness and is frequently detected in poultry products. Its ability to enter the viable but non-culturable (VBNC) state is an adaptive survival strategy triggered by adverse conditions. Consequently, the processing conditions involved in poultry production can potentially induce <em>C. jejuni</em> into the VBNC state, posing risks to food safety and public health. This study aimed to evaluate the antimicrobial effectiveness of carvacrol, diallyl sulfide, and Al₂O₃ nanoparticles (NPs) and investigate their synergistic interactions against VBNC <em>C. jejuni</em> under simulated poultry processing conditions. The time-kill assay demonstrated that Al₂O₃ NPs achieved &gt;1 log CFU/mL reductions at 0.3 mg/mL, while carvacrol and diallyl sulfide required higher concentrations (0.8 mg/mL and 1.6 mg/mL, respectively) to achieve comparable reductions. While additive effects were observed for all combinations, the interactions were further examined using the combination index. The mathematical model effectively simulated the antimicrobial effects and interactions across varying levels of inhibition, confirming the potent antimicrobial activity of Al₂O₃ NPs. While carvacrol and diallyl sulfide exhibited additive effects in combination, synergistic interactions (combination index &lt;1) were identified for binary and ternary combinations with Al₂O₃ NPs, including carvacrol/Al₂O₃ NPs, diallyl sulfide/Al₂O₃ NPs, and carvacrol/diallyl sulfide/Al₂O₃ NPs. These findings underscore the potential of Al₂O₃ NPs, individually or in combination with plant-based antimicrobials, to mitigate VBNC <em>C. jejuni</em> and improve food safety. The mathematical model presents an alternative approach to developing novel antimicrobial strategies.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104740"},"PeriodicalIF":4.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143129797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: Bacterial community structure and flavour profiles","authors":"Xiang-Ao Li,&nbsp;Jiaqi Liu,&nbsp;Biying Zhang,&nbsp;Jiawang Wang,&nbsp;Baohua Kong,&nbsp;Jing Ren,&nbsp;Qian Chen","doi":"10.1016/j.fm.2025.104739","DOIUrl":"10.1016/j.fm.2025.104739","url":null,"abstract":"<div><div>The effects of two autochthonous yeast strains (<em>Pichia kudriavzevii</em> and <em>Debaryomyces hansenii</em>) on the physicochemical characteristics, bacterial community structure, and flavour profile of the dry sausages with 40% substitution of NaCl by KCl were evaluated in this study. The results revealed that the inoculation of yeast strains increased the pH and yeast counts of low-sodium sausages. Higher contents of total esters, aldehydes, and ketones were detected in the inoculated sausages (<em>P</em> &lt; 0.05). Based on the results of high-throughput sequencing, the inoculation of <em>P. kudriavzevii</em> decreased the abundance of <em>Lactobacillus</em>, <em>Weissella</em>, and <em>Leuconostoc</em>. However, the inoculation of <em>D. hansenii</em> increased the abundance of <em>Lactobacillus</em>, <em>Weissella</em> and <em>Staphylococcus</em>, which may help to inhibit the growth of pathogenic microorganisms in sausages. Electronic tongue analysis as well as sensory evaluation revealed that <em>D. hansenii</em> reduced bitter, astringent, and metallic tastes (<em>P &lt;</em> 0.05). Overall, <em>D. hansenii</em> can be used as the prospective stater culture to compensate the flavour defects and improve the safety of the dry sausage with NaCl substitutes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104739"},"PeriodicalIF":4.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143129799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation","authors":"Hua Liu ,&nbsp;Wenjun Zhou ,&nbsp;Jian Lu ,&nbsp;Dianhui Wu ,&nbsp;Fei Ge","doi":"10.1016/j.fm.2025.104738","DOIUrl":"10.1016/j.fm.2025.104738","url":null,"abstract":"<div><div>High salt conditions negatively affect the fermentation efficiency of soy sauce and human health. This study aimed to construct a synthetic microbial community based on dominant functional microorganisms for salt-reduced soy sauce fermentation by investigating the succession and function of the microbial community during factory soy sauce fermentation. The findings revealed that the interplay between salinity and microorganisms influenced the dynamic changes of microbial communities. Furthermore, <em>Aspergillus</em>, <em>Wickerhamomyces</em>, <em>Zygosaccharomyces</em>, <em>Staphylococcus</em>, <em>Weissella,</em> and <em>Tetragenococcus</em> were analyzed to play key roles during soy sauce fermentation. Subsequently, the core strains were isolated and their strains and metabolic characteristics were evaluated. Finally, six strains (<em>Aspergillus oryzae</em> JQ09, <em>Wickerhamomyces anomalus</em> HJ07, <em>Zygosaccharomyces rouxii</em> JZ11, <em>Staphylococcus carnosus</em> QJ26, <em>Weissella paramesenteroides</em> ZJ19, and <em>Tetragenococcus halophilus</em> GY03) were employed to reconstruct the synthetic microbial community and conduct salt-reduced soy sauce fermentation. Biofortification increased the accumulation of metabolites in salt-reduced soy sauce. When the salt content was reduced to 14%, the sensory characteristics of soy sauce were closest to those of traditional soy sauce. Overall, this research presents a bottom-up approach to establish a simplified microbial community model with desired functions through deconstructing and reconstructing microbial structure and function. It has the potential to enhance the fermentation efficiency and realize the fermentation of salt-reduced traditional fermented food.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104738"},"PeriodicalIF":4.5,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143129798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metagenomic driven isolation of poorly culturable species in food","authors":"Caroline Isabel Kothe,&nbsp;Pierre Renault","doi":"10.1016/j.fm.2025.104722","DOIUrl":"10.1016/j.fm.2025.104722","url":null,"abstract":"<div><div>Although isolating microorganisms from food microbiota may appear less challenging than from the gut or environmental sources, recovering all representative species from food remains a difficult task. Here, we showed by metagenomic analysis that several abundant species had escaped isolation in a previous study of ten cheeses, including several previously uncharacterized species. This highlights the ongoing challenge of achieving a comprehensive recovery of microbes from food. To address this gap, we designed a novel strategy integrating metagenomics-based probes targeting the species of interest, coupled with an incremental culturing approach using pooled samples. As proof of concept, we applied this strategy to two cheeses containing species that were not isolated in our previous study, with the objective of isolating all species present at levels above 2% and, in particular, potential novel food species. Through this approach, we successfully performed the targeted isolation of two <em>Psychrobacter</em> and two <em>Vibrio</em> species from the first cheese, and four <em>Halomonas</em> and two <em>Pseudoalteromonas</em> species from the second one. Notably, <em>P. undina</em> and <em>V. litoralis</em> represented, as far as we know, the first cheese isolates characterized for these species. However, we were unable to isolate a novel species of <em>Pseudoalteromonas,</em> with no characterized representative to date, and <em>Marinomonas foliarum</em>, previously isolated from marine environment. Using metagenome-assembled genomes (MAGs) and metagenomic analysis, we discussed the possible reasons for their non-recovery. Finally, this strategy offers a promising approach for isolating a set of strains representative of the microbial diversity present in food ecosystems. These isolates can serve as a basis for investigating their roles in the communities, their impact on product development, safety implications and their potential in the development of starter cultures.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104722"},"PeriodicalIF":4.5,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening","authors":"Marie-Claude Gentès ,&nbsp;Rachel Langlois-Deshaies ,&nbsp;Yves Raymond ,&nbsp;Julie Barrette ,&nbsp;Steve Labrie","doi":"10.1016/j.fm.2025.104737","DOIUrl":"10.1016/j.fm.2025.104737","url":null,"abstract":"<div><div>The impact of three antimicrobial proteins (lactoferrin, lactoperoxidase, lysozyme) on the growth of cultures involved in cheesemaking and ripening was studied. Strains were grown in the optimal media growth of each strain or in cheese simulated environment. The media were supplemented with the antimicrobial proteins together (MIX; 1:1:1) or individually at concentrations found in milk (1x) and cheese (2.5x). Growth properties were evaluated using a novel approach by combining flow cytometry and spectrophotometric assay. Flow cytometry measures cell viability (live/injured/dead cells; total cells). <em>Lactococcus cremoris</em> CUC-C (starter culture) was stimulated by lactoperoxidase and lysozyme reaching higher optical density and total cells than control (without antimicrobial proteins). In cheese simulated environment, the live cells of <em>L. cremoris</em> CUC-C increased of more than 30% in the MIX condition without an increase in total cells. Flow cytometry allowed to show this protective effect. For cultures involved in ripening, the total cells of <em>Lactiplantibacillus plantarum</em> ATCC 14917 and <em>Lacticaseibacillus paracasei</em> subsp. <em>tolerans</em> LMA-1802 decreased of 1 log in the MIX condition. Although the same log reduction, different inhibition behavior was observed. Live cells for <em>Lpb</em><em>. plantarum</em> ATCC 14917 remained unchanged while for <em>Lcb. paracasei</em> LMA-1802, injured cells increased. These observations were only possible by flow cytometry. The higher concentration (2.5x) tended to decrease the growth properties (lower maximal rate, longer lag phase) of strains as compared to the lower one (1x). The strain-dependent sensitivity to the three antimicrobial proteins underlines the importance of evaluating their effect on cultures prior cheesemaking to ensure proper functionality.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104737"},"PeriodicalIF":4.5,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143129796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence, molecular characterization and tolerance of Cronobacter spp. isolated from fermented corn products in China","authors":"Biqi Liu ,&nbsp;Peng Fei ,&nbsp;Nuo Xu ,&nbsp;Yajing Chang ,&nbsp;Mingwei Qiao ,&nbsp;Zhe Li ,&nbsp;Yujun Jiang ,&nbsp;Ling Guo ,&nbsp;Stephen J. Forsythe ,&nbsp;Xiaofang Tong","doi":"10.1016/j.fm.2025.104736","DOIUrl":"10.1016/j.fm.2025.104736","url":null,"abstract":"<div><div><em>Cronobacter</em> spp. is an opportunistic pathogen that cause serious infections in all age groups. The organism has frequently been isolated from plant-based foods, especially cereals. Therefore, this study determined the occurrence, molecular characterization and tolerance of <em>Cronobacter</em> in fermented corn products (FCP) in China. Isolates were speciated and genotyped according to multilocus sequence typing (MLST), which included the pathogenicity associated allele <em>ompA</em>, as well as serotyping. Twenty-two strains of <em>Cronobacter</em> (20 <em>C. sakazakii</em> and 2 <em>C. muytjensii</em>) were isolated from 216 FCP samples, such as fermented corn noodles, fermented corn doughs, fermented corn vermicelli, fermented corn flour paste, fermented corn beverage, and fermented corn bread. All <em>Cronobacter</em> isolates were divided into 8 sequence types (STs), 4 serotypes and 4 <em>ompA</em> genotypes. The dominant type (10/22) was <em>C. sakzakii</em> ST8, <em>C. sakazakii</em> serotypes O:2, and <em>ompA</em>5, mainly in fermented corn noodle and fermented corn dough. Of all the strains, <em>Cronobacter</em> strains with ST770 had a stronger ability to tolerate acid, osmotic stress and cold, while <em>Cronobacter</em> strains with ST8 had a weaker tolerance to acid, osmotic stress and cold. Eight isolates exhibited strong biofilm-forming ability (OD₅₉₅ &gt; 1), among which the ST770, ST771, and ST556 strains showed more pronounced abilities. All <em>Cronobacter</em> isolates were sensitive to amoxicillin/clavulanic acid, ceftazidime, aztreonam, meropenem, tetracycline, ciprofloxacin, trimethoprim/sulfamethoxazole, polymyxin B, and chloramphenicol, while 77.27% of isolates were resistant to cefotaxime. This study supports the concern of <em>Cronobacter</em> transmission through plant-based foods, and provides a theoretical basis for the prevention and control of this pathogen in FCP.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104736"},"PeriodicalIF":4.5,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143200929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification","authors":"Wanlue Jiang ,&nbsp;Xianping Qiu ,&nbsp;Xinyue Wei ,&nbsp;Shuangquan Xiang ,&nbsp;Jianshen Yu ,&nbsp;Hongguang Shang ,&nbsp;Tongwei Guan","doi":"10.1016/j.fm.2025.104735","DOIUrl":"10.1016/j.fm.2025.104735","url":null,"abstract":"<div><div>TTMP is a key flavor compound in Baijiu and also has potential health benefits. Bacillus are vital producers of TTMP; however, the connection between Bacillus in strong-flavor Daqu and TTMP is restricted. In this study, morphological and molecular biological screening and identification of Bacillus strains in strong-flavor Daqu were carried out, and their TTMP production capabilities were evaluated. Additionally, the influence of the selected strains on Baijiu flavor was assessed through simulated fermentation experiments. The experimental results demonstrated that out of the 18 strains of Bacillus spores screened, 12 could produce TTMP, indicating a diverse population of Bacillus spores capable of generating pyrazine compounds in Daqu. Among these, <em>Bacillus subtilis</em> YR-5 yields the highest TTMP at 761.32 mg/L, followed by <em>Bacillus velzensis</em> YR-3 and <em>Bacillus velzensis</em> YR-12 with yields of 553.25 mg/L and 341.19 mg/L, respectively. Under simulated fermentation conditions, the TTMP content increased significantly from 0.19 mg/mL to 0.63 mg/mL, 0.92 mg/mL, and 0.53 mg/mL after adding YR-3, YR-5, and YR-12 respectively; meanwhile, ester content in fermentation system increased by 69.84%,79.35%, and 64.15% respectively. These findings imply that the functional microorganisms required in the search for Baijiu can be screened and identified in Daqu, and the selected strains can be utilized for biofortification to enhance the content of TTMP in Baijiu and improve the flavor of Baijiu.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104735"},"PeriodicalIF":4.5,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143129025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Environmental microbiome mapping in poultry processing chain and assessment of microbial dynamics in response to different storage conditions","authors":"Giuseppina Sequino ,&nbsp;José F. Cobo-Diaz ,&nbsp;Vincenzo Valentino ,&nbsp;Chrysoula Tassou ,&nbsp;Stefania Volpe ,&nbsp;Elena Torrieri ,&nbsp;George-John Nychas ,&nbsp;Avelino Álvarez Ordóñez ,&nbsp;Danilo Ercolini ,&nbsp;Francesca De Filippis","doi":"10.1016/j.fm.2025.104734","DOIUrl":"10.1016/j.fm.2025.104734","url":null,"abstract":"<div><div>Poultry production chain comprises a complex network involving various stages from rearing to the final distribution of poultry products. This study explores the intricate dynamics within this chain, using shotgun metagenomics, particularly focusing on taxonomic and functional composition of the microbiome, antibiotic resistance and virulence potential. Moreover, the study of the impact of different packaging and storage conditions provides insights into how diverse packaging strategies and storage temperature can impact the shelf-life of chicken meat.</div><div>Microbiome mapping in poultry processing facility revealed the dominance of <em>Brochothrix thermosphacta</em>, <em>Pseudomonas fragi</em> and <em>Psychrobacter immobilis</em> on poultry-based products and industrial surfaces. Indeed, surfaces of equipment and tools have a significant impact on the microbial composition of the final food products. Furthermore, the study of the microbiome dynamics in chicken meat stored in different packaging (air, modified atmosphere, under vacuum) and temperatures (0, 4 and 10 °C) revealed temperature-dependent microbiota shifts in chicken meat, highlighting specific spoilage organisms (SSOs) in the different packaging methods.</div><div>Additionally, our results showed that poultry-based products and industrial surfaces belonging to carcasses processing area hosted elevated levels of Antibiotic Resistance Genes, mainly associated with resistance to aminoglycosides, β-lactams, MLSPs (which includes macrolides, lincosamides, streptogramins and pleuromutilins) amphenicols and tetracyclines classes and several Virulence-associated genes related to adherence, biofilm, effector delivery system, motility, nutritional/metabolic factors and regulation. Finally, our findings underscored a notably mobile resistome, showing multiple AR class correlated with mobile elements. This poses a considerable risk, emphasizing the urgent need for proactive measures in addressing potential antibiotic resistance genes dissemination in the poultry chain.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"128 ","pages":"Article 104734"},"PeriodicalIF":4.5,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143128681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}