Evidence map›Paper›PMID 39871374›Full record

ArticleMicrobiome2025

High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities?

Zhaohui S Xu, Vi D Pham, Xianqin Yang, Michael G Gänzle

Abstract read
In one paragraph

Article in Microbiome, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.

0numbers the graph read from it
0cells of the map it votes in
9citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

9 citing papers in PubMed.

  1. Environmental microbial community signatures associated withApplied and environmental microbiology · 2026
    Article
  2. Microorganisms · 2026
    Article
  3. Article
  4. Genomic insights intoFrontiers in microbiology · 2026
    Article
  5. Review
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Zhaohui S XuDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Vi D PhamDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Xianqin YangAgriculture and Agri-Food Canada, Lacombe, AB, Canada.
Michael G GänzleDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada. mgaenzle@ualberta.ca.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundMicrobial spoilage in meat impedes the development of sustainable food systems. However, our understanding of the origin of spoilage microbes is limited. Here, we describe a detailed longitudinal study that assesses the microbial dynamics in a meat processing facility using high-throughput culture-dependent and culture-independent approaches to reveal the diversity, dispersal, persistence, and biofilm formation of spoilage-associated microbes.

resultsCulture-dependent and culture-independent approaches revealed a large diversity of microbes within the meat facility, including 74 undescribed bacterial taxa and multiple spoilage-associated microbes. Ten out of 10 reconstituted microbial communities formed biofilms, and the biofilm biomass was generally higher at 4 °C than at 25 °C. Isolates obtained at different sampling times or from different sampling sites that differed in fewer than 10 genome-wide single-nucleotide polymorphisms were considered the same (persistent) strains. Strains of Carnobacterium maltaromaticum and Rahnella rivi persisted over a period of 6 months across sampling sites and time, stemming from floor drains in the cooler room. Meat isolates of Carnobacterium divergens, Rahnella inusitata, and Serratia proteamaculans originated from food contact and non-food contact environments of the packaging area.

conclusionsCulture-dependent isolation, complemented by culture-independent analyses, is essential to fully uncover the microbial diversity in food processing facilities. Microbial populations permanently resided within the meat processing facility, serving as a source of transmission of spoilage microbes. The ability of these microbes to coexist and form biofilms facilitates their persistence. Our data together with prior data on persistence of Listeria monocytogenes indicates that microbial persistence in food processing facilities is the rule rather than an exception. Video Abstract.

Indexed as

BacteriaFood HandlingFood MicrobiologyMeatMicrobiotaAnimalsBiofilmsHigh-Throughput Nucleotide SequencingLongitudinal StudiesRNA, Ribosomal, 16SRNA, Ribosomal, 16SCarnobacteriumDellaglioaFood processing facilityFood sustainabilityLatilactobacillusLeuconostocListeriaMeat spoilageMultispecies biofilmPersistencePseudomonas

Identifiers

PMID39871374
PMCPMC11773833

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.