Co-Occurrence of Listeria spp. and Spoilage Associated Microbiota During Meat Processing Due to Cross-Contamination Events

Abstract

A large part of foodborne outbreaks related to Listeria monocytogenes are linked to meat and meat products. Especially, recontamination of meat products and deli-meat during slicing, packaging, and repackaging is in the focus of food authorities. In that regard, L. monocytogenes persistence in multi-species biofilms is one major issue, since they survive elaborate cleaning and disinfection measures. Here, we analyzed the microbial community structure throughout a meat processing facility using a combination of high-throughput full-length 16S ribosomal RNA (rRNA) gene sequencing and traditional microbiological methods. Samples were taken at different stages during meat cutting as well as from multiple sites throughout the facility environment to capture the product and the environmental associated microbiota co-occurring with Listeria spp. and L. monocytogenes. The listeria testing revealed a widely disseminated contamination (50%; 88 of 176 samples were positive for Listeria spp. and 13.6%; 24 of 176 samples were positive for L. monocytogenes). The pulsed-field gel electrophoresis (PFGE) typing evidenced 14 heterogeneous L. monocytogenes profiles with PCR-serogroup 1/2a, 3a as most dominant. PFGE type MA3-17 contributed to the resilient microbiota of the facility environment and was related to environmental persistence. The core in-house microbiota consisted mainly of the genera Acinetobacter, Pseudomonas, Psychrobacter (Proteobacteria), Anaerobacillus, Bacillus (Firmicutes), and Chryseobacterium (Bacteroidota). While the overall microbial community structure clearly differed between product and environmental samples, we were able to discern correlation patterns regarding the presence/absence of Listeria spp. in both sample groups. Specifically, our longitudinal analysis revealed association of Listeria spp. with known biofilm-producing Pseudomonas, Acinetobacter, and Janthinobacterium species on the meat samples. Similar patterns were also observed on the surface, indicating dispersal of microorganisms from this multispecies biofilm. Our data provided a better understanding of the built environment microbiome in the meat processing context and promoted more effective options for targeted disinfection in the analyzed facility.

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

“…Listeria spp. are foodborne pathogens in meat and meat products and have increasingly proliferated despite improvements in control measures [ 48 ]. Listeria spp.…”

Biofilms in Water Hoses of a Meat Processing Environment Harbor Complex Microbial Communities

“…Pseudomonas , Photobacterium , Acinetobacter , and Roseomonas were more abundant at the environmental sites compared to the biofilm or water samples. With the exception of the Roseomonas , these have already been described as being most abundant in the environment of another meat processing facility ( Zwirzitz et al, 2021 ), indicating that these microbes might have adapted to cleaning and disinfection strategies, and other characteristics of the food processing environment (e.g., cool temperatures). Nevertheless, the observation of 16S rRNA gene sequences of these genera does not allow us to say anything about whether these microbes, are viable as no cultivation-based approaches were applied in this study.…”

Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

“…Gomez et al [ 20 ] detected the presence of L. monocytogenes in 22.72% of the equipment and surfaces analyzed and in 36.4% of the dry-cured sausages (chorizo and salchichon). Talon et al [ 80 ] detected this bacterium in 6.7% of the surface and equipment from dry sausages processing plants; in some samples this pathogen reached levels of 4 log CFU/cm 2 . Higher prevalence of this bacterium in a meat cutting facility was reported by Zwirztiz et al [ 80 ].…”

“…Talon et al [ 80 ] detected this bacterium in 6.7% of the surface and equipment from dry sausages processing plants; in some samples this pathogen reached levels of 4 log CFU/cm 2 . Higher prevalence of this bacterium in a meat cutting facility was reported by Zwirztiz et al [ 80 ]. The cross-contamination of sliced chorizo during slicing is a relevant source that increases the prevalence and populations of this bacterium in final product [ 18 ].…”