Bacterial community development and diversity during the first year of production in a new salmon processing plant

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Standard

Bacterial community development and diversity during the first year of production in a new salmon processing plant. / Thomassen, Gunn Merethe Bjørge; Krych, Lukasz; Knøchel, Susanne; Mehli, Lisbeth.

I: Food Microbiology, Bind 109, 104138, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Thomassen, GMB, Krych, L, Knøchel, S & Mehli, L 2023, 'Bacterial community development and diversity during the first year of production in a new salmon processing plant', Food Microbiology, bind 109, 104138. https://doi.org/10.1016/j.fm.2022.104138

APA

Thomassen, G. M. B., Krych, L., Knøchel, S., & Mehli, L. (2023). Bacterial community development and diversity during the first year of production in a new salmon processing plant. Food Microbiology, 109, [104138]. https://doi.org/10.1016/j.fm.2022.104138

Vancouver

Thomassen GMB, Krych L, Knøchel S, Mehli L. Bacterial community development and diversity during the first year of production in a new salmon processing plant. Food Microbiology. 2023;109. 104138. https://doi.org/10.1016/j.fm.2022.104138

Author

Thomassen, Gunn Merethe Bjørge ; Krych, Lukasz ; Knøchel, Susanne ; Mehli, Lisbeth. / Bacterial community development and diversity during the first year of production in a new salmon processing plant. I: Food Microbiology. 2023 ; Bind 109.

Bibtex

@article{1ff65321bbf246a3aa27b6c8f8e20bb6,
title = "Bacterial community development and diversity during the first year of production in a new salmon processing plant",
abstract = "The bacterial diversity and load on equipment in food processing facilities is constantly influenced by raw material, water, air, and staff. Despite regular cleaning and disinfection, some bacteria may persist and thereby potentially compromise food quality and safety. Little is known about how bacterial communities in a new food processing facility gradually establish themselves. Here, the development of bacterial communities in a newly opened salmon processing plant was studied from the first day and during the first year of operation. To focus on the persisting bacterial communities, surface sampling was done on strategical sampling points after cleaning and disinfection. To study the diversity dynamics, isolates from selected sampling and time points were classified by Oxford Nanopore Technology-based rep-PCR amplicon sequencing (ON-rep-seq) supplemented by 16S rRNA gene or rpoD gene sequencing (for Pseudomonas). An overall increase in bacterial numbers was only observed for food-contact surfaces in the slaughter department, but not in filleting department, on non-food contact surfaces or on the fish. Changes in temporal and spatial diversity and community composition were observed and our approach revealed highly point-specific bacterial communities.",
keywords = "Bacterial community, Food processing environment, Food safety, Food spoilage, ON-Rep-seq, Species-level identification",
author = "Thomassen, {Gunn Merethe Bj{\o}rge} and Lukasz Krych and Susanne Kn{\o}chel and Lisbeth Mehli",
note = "Publisher Copyright: {\textcopyright} 2022 The Author(s)",
year = "2023",
doi = "10.1016/j.fm.2022.104138",
language = "English",
volume = "109",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Bacterial community development and diversity during the first year of production in a new salmon processing plant

AU - Thomassen, Gunn Merethe Bjørge

AU - Krych, Lukasz

AU - Knøchel, Susanne

AU - Mehli, Lisbeth

N1 - Publisher Copyright: © 2022 The Author(s)

PY - 2023

Y1 - 2023

N2 - The bacterial diversity and load on equipment in food processing facilities is constantly influenced by raw material, water, air, and staff. Despite regular cleaning and disinfection, some bacteria may persist and thereby potentially compromise food quality and safety. Little is known about how bacterial communities in a new food processing facility gradually establish themselves. Here, the development of bacterial communities in a newly opened salmon processing plant was studied from the first day and during the first year of operation. To focus on the persisting bacterial communities, surface sampling was done on strategical sampling points after cleaning and disinfection. To study the diversity dynamics, isolates from selected sampling and time points were classified by Oxford Nanopore Technology-based rep-PCR amplicon sequencing (ON-rep-seq) supplemented by 16S rRNA gene or rpoD gene sequencing (for Pseudomonas). An overall increase in bacterial numbers was only observed for food-contact surfaces in the slaughter department, but not in filleting department, on non-food contact surfaces or on the fish. Changes in temporal and spatial diversity and community composition were observed and our approach revealed highly point-specific bacterial communities.

AB - The bacterial diversity and load on equipment in food processing facilities is constantly influenced by raw material, water, air, and staff. Despite regular cleaning and disinfection, some bacteria may persist and thereby potentially compromise food quality and safety. Little is known about how bacterial communities in a new food processing facility gradually establish themselves. Here, the development of bacterial communities in a newly opened salmon processing plant was studied from the first day and during the first year of operation. To focus on the persisting bacterial communities, surface sampling was done on strategical sampling points after cleaning and disinfection. To study the diversity dynamics, isolates from selected sampling and time points were classified by Oxford Nanopore Technology-based rep-PCR amplicon sequencing (ON-rep-seq) supplemented by 16S rRNA gene or rpoD gene sequencing (for Pseudomonas). An overall increase in bacterial numbers was only observed for food-contact surfaces in the slaughter department, but not in filleting department, on non-food contact surfaces or on the fish. Changes in temporal and spatial diversity and community composition were observed and our approach revealed highly point-specific bacterial communities.

KW - Bacterial community

KW - Food processing environment

KW - Food safety

KW - Food spoilage

KW - ON-Rep-seq

KW - Species-level identification

U2 - 10.1016/j.fm.2022.104138

DO - 10.1016/j.fm.2022.104138

M3 - Journal article

C2 - 36309440

AN - SCOPUS:85139243758

VL - 109

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

M1 - 104138

ER -

ID: 324965506