Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Abstract

Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were Weissella, Pseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 °C, 30 positive and 12 negative interactions at 8 °C and 44 positive and 45 negative interactions at 22 °C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 °C, and Pseudomonas did so at 22 °C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescens, Enterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness.

Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China

“…Twenty-five grams of pork sample was placed in a sterile bag containing 100 mL of sterile saline solution and shaken for 2 min. The resulting solution (25 mL) was incubated in buffered peptone water medium (225 mL) at 37 °C with shaking at 100 rpm for 24 h [ 7 ]. Samples were then plated on MacConkey and Eosin Methylene Blue agar plates for isolation of E. coli and Salmonella spp., respectively.…”

“…The V3-V4 region of the bacterial small-subunit 16S rRNA gene was amplified with primers 341F (5′-CCTACGGGNGGCWGCAG-3′) and 805R (5′-GACTACHVGGGTATCTAATCC-3′). Validation of PCR amplification product was performed according to Qiu et al [ 7 ]. The amplified products were sequenced on an Illumina NovaSeq platform at LC-Bio Technology Co. Ltd. (Hangzhou, China).…”

“…and Brochothrix thermosphacta have been found at initial concentrations of 5.9 to 6.4 log CFU/g in retail pork samples [ 5 ]. The presence of these microorganisms accelerates meat spoilage, leading to economic losses and food waste and compromising the microbiological safety of pork products, potentially causing foodborne diseases [ 6 , 7 ]. As reported, foodborne pathogens are responsible for more than 200 diseases, including typhoid fever, diarrhea, and cancer, and can lead to the death of unsuspecting consumers in both developing and developed countries [ 8 ].…”

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

“…Traditional studies of bacterial diversity in foods have relied on culture methods, whereas only around 1% of microorganisms present in the natural environment can be grown by these methods [21][22]. Cultureindependent approaches involving molecular biology methods such as gradient gel electrophoresis (DGGE) polymerase chain reaction (PCR) and extended later to metagenomic methods to assess microbial diversity and analyze microbial community structures in diverse environments, including food matrices [22][23][24][25].…”

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products

“…A study based on 16S rRNA gene amplicon sequencing found that the microbial composition of pork may be similar at different storage temperatures, broadening the knowledge of microbial changes that may occur during the storage, transportation or retail of pork [5]. Qiu et al [6] explored changes in the bacterial community during the storage of ready-to-eat chicken meat and found that pathogenic bacteria and/or spoilage bacteria directly interact, and, during storage at 4 and 22 • C, Enterobacter was dominant in microbial interactions, whereas Pseudomonas was dominant so at 22 • C. Researchers have been actively working to slow down the spoilage process of food from various aspects, such as the use of atmosphere packaging [7], the use of vacuum packaging [8], the addition of preservatives [9,10] and the addition of starter cultures [11]. However, these external treatments to slow down spoilage may lead to the simultaneous destruction of food quality characteristics and flavor, which can negatively affect consumer acceptability.…”