ArticleMicrobiome2025
High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities?
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.
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Who cites it
9 citing papers in PubMed.
- Environmental microbial community signatures associated withApplied and environmental microbiology · 2026Article
- Article
- Draft genome sequences of 180 bacterial strains recovered from ground beef in retail markets in Fort Collins, Colorado.Microbiology resource announcements · 2026Article
- Genomic insights intoFrontiers in microbiology · 2026Article
- Mixed-species biofilms in food systems: from community assembly to ecology-informed management.Frontiers in microbiology · 2026Review
- A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health.Foods (Basel, Switzerland) · 2025Review
- Persistent Threats: A Comprehensive Review of Biofilm Formation, Control, and Economic Implications in Food Processing Environments.Microorganisms · 2025Review
- Characterization of multispecies microbial communities at beef and pork processing plants and their impact on pathogen stress tolerance.Frontiers in microbiology · 2025Article
- Editorial: How the application of antimicrobial hurdles in meat processing facilities shapes microbial ecology.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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