Impact of cleaning and disinfection procedures on microbial ecology and Salmonella antimicrobial resistance in a pig slaughterhouse

Abstract

To guarantee food safety, a better deciphering of ecology and adaptation strategies of bacterial pathogens such as Salmonella in food environments is crucial. The role of food processing conditions such as cleaning and disinfection procedures on antimicrobial resistance emergence should especially be investigated. In this work, the prevalence and antimicrobial resistance of Salmonella and the microbial ecology of associated surfaces communities were investigated in a pig slaughterhouse before and after cleaning and disinfection procedures. Salmonella were detected in 67% of samples and isolates characterization revealed the presence of 15 PFGE-patterns belonging to five serotypes: S.4,5,12:i:-, Rissen, Typhimurium, Infantis and Derby. Resistance to ampicillin, sulfamethoxazole, tetracycline and/or chloramphenicol was detected depending on serotypes. 16S rRNA-based bacterial diversity analyses showed that Salmonella surface associated communities were highly dominated by the Moraxellaceae family with a clear site-specific composition suggesting a persistent colonization of the pig slaughterhouse. Cleaning and disinfection procedures did not lead to a modification of Salmonella susceptibility to antimicrobials in this short-term study but they tended to significantly reduce bacterial diversity and favored some genera such as Rothia and Psychrobacter. Such data participate to the construction of a comprehensive view of Salmonella ecology and antimicrobial resistance emergence in food environments in relation with cleaning and disinfection procedures.

The effect of different disinfectants against some food poisoning bacteria at abattoir level

“…The results in table (1) revealed that disinfectant A at concentration (1%) was effective against examined samples of E. coli O26: H11 within 120 minutes contact time followed by B disinfectant at concentration (1.5%) and C disinfectant at concentration (2%), while, D and E disinfectants showed lower effect that agreed with Kamal (2019), who showed that some microorganisms as E.coli and Salmonella were able to survive and detected in environmental samples of the slaughterhouse and in carcass samples (Carrique-Mas and Davies, 2008). The results in table (2) revealed that the efficacy of disinfectants against S. Typhimurium, disinfectant A 1.5 % and B (2%) agreed with Ibrahim and Ali (2002) and Bridier et al (2019). Lower disinfection activity obtained by C, D and E disinfectants that agreed with Chapman (2003) and Campos et al (2012), who reported that bacteria can develop resistance to disinfectants based on phenol, chlorine and alcohol compounds.…”

The sources and transmission routes of microbial populations throughout a meat processing facility

“…The decreasing costs of these tools now also offer new perspectives to implement them in food production in order to investigate the impact of a given shift on the microbiota and their roles in a food system, which is directly correlated to food safety, food shelf life, flavor, and many other aspects 16 . For example, Bridier et al investigated the impact of disinfection procedures on the microbial ecology and Salmonella prevalence in a pig slaughterhouse using a combination of traditional culturing techniques and 16S rRNA gene sequencing 17 . Metagenomic and 16S rRNA gene profiling has been used in a variety of other meat and food-processing facilities to describe the spoilage associated microbiota and resistome in different facilities 18 – 20 .…”

Characterization of Salmonella Resistome and Plasmidome in Pork Production System in Jiangsu, China

“…In our study, we observed S. Derby as the dominant serovar. In Belgium and France, the dominant serovar was S. Typhimurium and S. I 4,5,12: i:-, respectively (34,35). In China, the Salmonella prevalence was consistent in farms and slaughterhouses, and S. Derby was the dominant serovar (32), which was considered one of the top three most common Salmonella isolated from patients with diarrhea (36) worldwide.…”

“…Typhimurium and S . I 4,5,12: i:-, respectively ( 34 , 35 ). In China, the Salmonella prevalence was consistent in farms and slaughterhouses, and S .…”