ArticleThe ISME journal2015
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.
Article in The ISME journal, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 93 papers.
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Who cites it
93 citing papers in PubMed.
- Spoilage Indicators, Bacterial Dynamics, and Metabolomic Profiles of Chilled Yak Meat Under Tray, Vacuum, and Modified-Atmosphere Packaging: A Comparative Study with Integrated Multi-Omics Focused on Tray Versus MAP Conditions.Foods (Basel, Switzerland) · 2026Article
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- Deciphering the Microbe-Metabolite Network in Irradiated Chicken Breast Meat: Multi-Omics Characterization of Differential Quality Response Mechanisms to Stepwise Irradiation Doses.Microorganisms · 2026Article
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- Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Food chemistry: X · 2025Article
- Fresh pork microbiota is temporally dynamic and compositionally diverse across meat, contact surfaces, and processing lines in a pork processing facility.Applied and environmental microbiology · 2025Article
- Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems.Frontiers in microbiology · 2025Review
- Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.Foods (Basel, Switzerland) · 2024Article
- In-depth characterization of food and environmental microbiomes across different meat processing plants.Microbiome · 2024Article
- Changes in the Microbiome in Yak Mastitis: Insights Based on Full-Length 16S rRNA Sequencing.Veterinary sciences · 2024Article
- Microbial contamination pathways in a poultry abattoir provided clues on the distribution and persistence ofApplied and environmental microbiology · 2024Article
- Growth Reduction ofFoods (Basel, Switzerland) · 2024Article
- Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage.Foods (Basel, Switzerland) · 2024Article
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States.Foods (Basel, Switzerland) · 2024Review
- Use of whole genome sequencing for surveillance and control of foodborne diseases:Frontiers in microbiology · 2024Review
- Transfer of beef bacterial communities onto food-contact surfaces.Frontiers in microbiology · 2024Article
- Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet.Microbiology and molecular biology reviews : MMBR · 2023Review
33 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
23 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.
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