Composition and diversity of microbial communities of industrial environment objects
2023
Yushina, Yuliya | Zaiko, Elena | Makhova, Anzhelika | Kuznetsova, Oxana | Semenova, Anastasia | Bataeva, Dagmara | Grudistova, Maria | Nasyrov, Nasarbay
One of the main sources of bacteria that cause spoilage is microorganisms harbored on surfaces and objects in the production environment of food enterprises. This paper presents the results of the taxonomic composition of the microbiota of objects in the production environment of pork processing enterprises, with the identification of key groups of microorganisms. The microbiota in the facilities of the production environment of the meat processing enterprise was mainly represented by 12 phyla. Among these, Proteobacteria, Bacteroidota, Actinobacteria, and Firmicutes were predominant. The results of 16S rRNA amplicon sequencing were analyzed for the presence of pathogenic bacteria in the studied samples. Potentially pathogenic Shigella bacteria were found in two samples. In addition to pathogenic bacteria, bacteria detected in the samples cause spoilage of meat and meat products; these were the genera Brochothrix and Pseudomonas. Pathogenic microorganisms were studied by the molecular method with accumulation. Representatives of pathogenic microorganisms were present on the objects in the production environment. Listeria monocytogenes was found in three samples, Salmonella spp. in two samples, and Campylobacter spp. in one of the samples studied.
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