Abstract
BackgroundThe microorganisms that inhabit food processing environments (FPE) can strongly influence the associated food quality and safety. In particular, the possibility that FPE may act as a reservoir of antibiotic-resistant microorganisms, and a hotspot for the transmission of antibiotic resistance genes (ARGs) is a concern in meat processing plants. Here, we monitor microbial succession and resistome dynamics relating to FPE through a detailed analysis of a newly opened pork cutting plant over 1.5 years of activity.ResultsWe identified a relatively restricted principal microbiota dominated by Pseudomonas during the first 2 months, while a higher taxonomic diversity, an increased representation of other taxa (e.g., Acinetobacter, Psychrobacter), and a certain degree of microbiome specialization on different surfaces was recorded later on. An increase in total abundance, alpha diversity, and β-dispersion of ARGs, which were predominantly assigned to Acinetobacter and associated with resistance to certain antimicrobials frequently used on pig farms of the region, was detected over time. Moreover, a sharp increase in the occurrence of extended-spectrum β-lactamase-producing Enterobacteriaceae and vancomycin-resistant Enterococcaceae was observed when cutting activities started. ARGs associated with resistance to β-lactams, tetracyclines, aminoglycosides, and sulphonamides frequently co-occurred, and mobile genetic elements (i.e., plasmids, integrons) and lateral gene transfer events were mainly detected at the later sampling times in drains.ConclusionsThe observations made suggest that pig carcasses were a source of resistant bacteria that then colonized FPE and that drains, together with some food-contact surfaces, such as equipment and table surfaces, represented a reservoir for the spread of ARGs in the meat processing facility.9rXSuE523Ksyv5BLWfnbxPVideo
Highlights
The microorganisms that inhabit food processing environments (FPE) can strongly influence the associated food quality and safety
The possibility that FPE may act as a reservoir of antibiotic-resistant (AR) microorganisms and a hotspot for antibiotic resistance genes (ARGs) transmission is a concern in meat processing plants [6]
The taxonomic diversity in FPE increased over time Samples were categorized to one of three temporal groups, i.e., T1 for samples before the processing plant became operational, T2 for samples within the first 2 months of operation, and T3 for samples from 2 to 18 months of operation (Fig. 1)
Summary
The microorganisms that inhabit food processing environments (FPE) can strongly influence the associated food quality and safety. The possibility that FPE may act as a reservoir of antibiotic-resistant microorganisms, and a hotspot for the transmission of antibiotic resistance genes (ARGs) is a concern in meat processing plants. The possibility that FPE may act as a reservoir of antibiotic-resistant (AR) microorganisms and a hotspot for antibiotic resistance genes (ARGs) transmission is a concern in meat processing plants [6]. Certain biocides used for sanitation can induce the selection of enhanced resistance to other unrelated compounds, such as some antibiotics [6] These poorly understood phenomena have not been directly confirmed in real industrial settings, and no single study has followed the emergence and establishment of AR bacteria in FPE from the moment a facility begins operations
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