Understanding the microbiome and Resistome dynamics in a poultry burger processing line

• Natalia Merino ^[1] ; Elisa Pagán ^[1] ; Daniel Berdejo ^[1] ; Colin J. Worby ; Mark Young ; Abigail Manson ; Rafael Pagán ^[1] ; Ashlee Ear ; Diego García-Gonzalo ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024 / coord. por Pablo Salvador Fernández Escámez, Alfredo Palop Gómez, Arturo Esnoz Nicuesa, Silvia Guillén Morer, 2024, ISBN 978-84-17853-94-5, págs. 69-71
• Idioma: inglés
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• Resumen

  • Traditionally, surveillance programs for food products and processing environments have focused on targeted pathogens and resistance genes. Recent advances in high-throughputanalysis allow for more comprehensive monitoring. This study assessed the microbiome and resistome of a poultry burger processing line using culturing techniques and whole metagenomicsequencing (WMS). Samples included meat, burgers, and various work surfaces. Microbiome analysis revealed spoilage microorganisms as the main microbiota, including Pseudomonas spp., Psychrobacter spp., Shewanella spp., and Brochothrix spp. Cleaning and disinfection (C&D) procedures altered the microbial composition of surfaces, which still harbored Hafnia spp. andAcinetobacter spp. after C&D. Resistome analysis showed a low overall abundance of resistance genes. However, biocide resistance genes were frequently found. This study demonstrates theutility of combining culturing techniques and WMS for comprehensive microbiome and resistomecharacterization in food processing lines.