Effect of storage temperature on bacterial diversity in chicken skin

Meng, Jie-Qin; Huang, Xianqing; Luo, Song; Hou, Benxiang; Qiao, Mingqiang; Zhang, P.; Zhao, Qianyun; Zhang, B.; Liu, F.

doi:10.1111/jam.14183

Cited by 10 publications

(3 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Proteobacteria was the dominant phylum in our study among the 38 different phyla, corroborating previous studies reporting Proteobacteria as the most abundant bacterial phylum in chicken carcasses, regardless the sampling point in the slaughter plant ( Handley et al, 2018 ) or storage temperature of chicken carcasses ( Meng et al, 2019 ). Within Gammaproteobacteria, the most abundant bacterial class detected in our study, we observed dominance of Pseudomonadaceae and Moraxellaceae families.…”

Section: Discussionsupporting

confidence: 91%

Comparative resistome, mobilome, and microbial composition of retail chicken originated from conventional, organic, and antibiotic-free production systems

Vieira,

de Oliveira,

Cibulski

et al. 2023

Poultry Science

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 91%

Comparative resistome, mobilome, and microbial composition of retail chicken originated from conventional, organic, and antibiotic-free production systems

Vieira,

de Oliveira,

Cibulski

et al. 2023

Poultry Science

View full text Add to dashboard Cite

“…Rarefaction analysis of each sample resulted in curves close to the platform stage in Fig. 1, indicating that the sequencing quantity well reflected the bacterial community structure and diversity in the samples (Gu et al 2018; Meng et al 2019).…”

Section: Resultsmentioning

confidence: 79%

Microbial diversity of representative traditional fermented sausages in different regions of China

Huang

Shen

Huang

et al. 2020

J. Appl. Microbiol.

Self Cite

View full text Add to dashboard Cite

Aims: The purpose of this experiment was to study the bacterial diversity of traditional fermented sausages from four typical regions of China (Chengdu, Shenzhen, Changsha and Harbin) and to further evaluate their microbiological safety. Methods and Results: The diversity of the microbiota of the sausages was studied using the Illumina HiSeq platform. The results showed that compared with the highest diversity of fermented bacteria in Guangdong, the bacterial diversity of fermented sausage was the lowest in Sichuan. The percentage of dominant phylum (Firmicutes, Cyanophyta, Proteobacter) were 78Á39, 13Á13 and 7Á14% in SC, 35Á47, 30Á36 and 28Á04% in GD, 54Á81, 28Á91 and 14Á00% in HN, 20Á20, 58Á16 and 17Á31% in HB respectively. The main genus distribution of fermented sausages in different regions is varied, but lactic acid bacteria and cyanobacteria are generally the main ones. Traditional fermented sausages using natural fermentation methods have poor microbiological safety, and pathogenic and spoilage microorganisms such as Acinetobacter, Brochothrix and Pseudomonas have been detected in all four regions. Conclusions: The results in this paper provide a microbiota profile of four typical fermented sausages in China. There is a big difference in the microbiota of sausages in different regions, and the good flavour of traditional Chinese fermented sausage is related closely with the abundant microbial resources, however, the natural fermentation method also expose to the product security threats, including spoilage, pathogenic microorganisms and biogenic amines, etc. Significance and Impact of the Study: The results would offer guidance for industrial fermented sausage production with certain flavour and also improve the microbial resource utilization, and contribute to the control of harmful microorganisms in traditional fermented sausage.

show abstract

“…However, during industrial production, chilled meat is susceptible to microbial contamination due to its high water activity and nutrient-rich composition. This can lead to shortened shelf life and potential food safety risks [2].…”

Section: Introductionmentioning

confidence: 99%

Study on the permeability of dominant microorganisms in chilled pork under different temperature conditions

Zhang¹,

Huang

Luo³

et al. 2023

Preprint

View full text Add to dashboard Cite

Chilled meat has a high water activity and is rich in nutrients, so it is prone to microbial contamination during industrial production, and the microorganisms contaminated are widespread and complex. In order to address its biosafety issues and potential food safety risks, the experiment was conducted to investigate the variation of dominant spoilage bacteria in chilled meat under storage conditions of 2 ± 2 ℃, 10 ± 2 ℃, and 20 ± 2 ℃, respectively. At the same time, the variation of spoilage bacteria in four layers of chilled meat under three temperature conditions was detected. The results showed that when chilled pork was stored at 2 ± 2 ℃ and 10 ± 2 ℃, Pseudomonas sp., Thermosporaceae, and Enterobacteriaceae were the dominant spoilage bacteria in chilled pork, while when stored at 20 ± 2 ℃, Thermosporaceae, Enterobacteriaceae, Pseudomonas sp., and Lactobacillus sp. became the dominant spoilage bacteria in chilled pork; When chilled pork was stored at 2 ± 2 ℃ and 10 ± 2 ℃, the order of proliferation of different types of spoilage microorganisms in the inner layer was as follows: Fusarium thermophila>Enterobacteriaceae>Lactobacillus>Pseudomonas>Yeast/Yeast>Staphylococcus/ Micrococcus; When stored at 20 ± 2 ℃, the order of the number of proliferation of different types of spoilage microorganisms is as follows: Thermomycetes>Enterobacteriaceae>Lactobacillus >Yeast/Yeast>Pseudomonas>Staphylococcus/Micrococcus. Finally, through the change rules of dominant spoilage bacteria under three temperatures and the penetration of spoilage bacteria in chilled meat, it provides a theoretical basis for enterprises to improve precision sterilization and key control point technology.

show abstract

Effect of storage temperature on bacterial diversity in chicken skin

Cited by 10 publications

References 30 publications

Comparative resistome, mobilome, and microbial composition of retail chicken originated from conventional, organic, and antibiotic-free production systems

Comparative resistome, mobilome, and microbial composition of retail chicken originated from conventional, organic, and antibiotic-free production systems

Microbial diversity of representative traditional fermented sausages in different regions of China

Study on the permeability of dominant microorganisms in chilled pork under different temperature conditions

Contact Info

Product

Resources

About