The Experts below are selected from a list of 114 Experts worldwide ranked by ideXlab platform

Danilo Ercolini - One of the best experts on this subject based on the ideXlab platform.

  • overlap of spoilage associated microbiota between Meat and the Meat processing environment in small scale and large scale retail distributions
    Applied and Environmental Microbiology, 2016
    Co-Authors: Giuseppina Stellato, Francesco Villani, Antonietta La Storia, Francesca De Filippis, Giorgia Borriello, Danilo Ercolini
    Abstract:

    ABSTRACT Microbial Contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the Meat processing environment on initial fresh Meat Contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n = 20), including LD (n = 10) and SD (n = 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher9s hand. The microbiota of both Meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between Meat and environmental samples, with higher levels of Proteobacteria in Meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in Meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the Meat samples and were positively correlated with Proteobacteria. Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of Meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the Contamination. IMPORTANCE The study provides an in-depth description of the microbiota of Meat and Meat processing environments. It highlights the importance of the environment as a Contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of Contamination.

  • Spoilage microbiota associated to the storage of raw Meat in different conditions.
    International journal of food microbiology, 2012
    Co-Authors: Agapi I. Doulgeraki, Danilo Ercolini, Francesco Villani, George-john E. Nychas
    Abstract:

    The spoilage of raw Meat is mainly due to undesired microbial development in Meat during storage. The type of bacteria and their loads depend on the initial Meat Contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw Meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw Meat. In addition, the most recent tools used for the detection and identification of Meat microbiota are also reviewed.

Xuxiao Zhao - One of the best experts on this subject based on the ideXlab platform.

Terrance M. Arthur - One of the best experts on this subject based on the ideXlab platform.

  • Biofilm formation and sanitizer resistance of Escherichia coli O157:H7 strains isolated from "high event period" Meat Contamination.
    Journal of food protection, 2014
    Co-Authors: Rong Wang, Norasak Kalchayanand, D. A. King, Brandon E. Luedtke, Joseph M. Bosilevac, Terrance M. Arthur
    Abstract:

    In the Meat industry, a “high event period” (HEP) is defined as a time period during which commercial Meat plants experience a higher than usual rate of Escherichia coli O157:H7 Contamination. Genetic analysis indicated that within a HEP, most of the E. coli O157:H7 strains belong to a singular dominant strain type. This was in disagreement with the current beef Contamination model stating that Contamination occurs when incoming pathogen load on animal hides, which consists of diverse strain types of E. coli O157:H7, exceeds the intervention capacity. Thus, we hypothesize that the HEP Contamination may be due to certain in-plant colonized E. coli O157:H7 strains that are better able to survive sanitization through biofilm formation. To test our hypothesis, a collection of 45 E. coli O157:H7 strains isolated from HEP beef Contamination incidents and a panel of 47 E. coli O157:H7 strains of diverse genetic backgrounds were compared for biofilm formation and sanitizer resistance. Biofilm formation was tested...

Francesco Villani - One of the best experts on this subject based on the ideXlab platform.

  • overlap of spoilage associated microbiota between Meat and the Meat processing environment in small scale and large scale retail distributions
    Applied and Environmental Microbiology, 2016
    Co-Authors: Giuseppina Stellato, Francesco Villani, Antonietta La Storia, Francesca De Filippis, Giorgia Borriello, Danilo Ercolini
    Abstract:

    ABSTRACT Microbial Contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the Meat processing environment on initial fresh Meat Contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n = 20), including LD (n = 10) and SD (n = 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher9s hand. The microbiota of both Meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between Meat and environmental samples, with higher levels of Proteobacteria in Meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in Meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the Meat samples and were positively correlated with Proteobacteria. Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of Meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the Contamination. IMPORTANCE The study provides an in-depth description of the microbiota of Meat and Meat processing environments. It highlights the importance of the environment as a Contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of Contamination.

  • Spoilage microbiota associated to the storage of raw Meat in different conditions.
    International journal of food microbiology, 2012
    Co-Authors: Agapi I. Doulgeraki, Danilo Ercolini, Francesco Villani, George-john E. Nychas
    Abstract:

    The spoilage of raw Meat is mainly due to undesired microbial development in Meat during storage. The type of bacteria and their loads depend on the initial Meat Contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw Meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw Meat. In addition, the most recent tools used for the detection and identification of Meat microbiota are also reviewed.

Linghui Sheng - One of the best experts on this subject based on the ideXlab platform.