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Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China

Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study,...

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Autores principales: Wang, Wen, Yi, Zhengkai, Cai, Wei, Ma, Jiele, Yang, Hua, Zhou, Min, Xiao, Xingning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529276/
https://www.ncbi.nlm.nih.gov/pubmed/37761065
http://dx.doi.org/10.3390/foods12183357
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author Wang, Wen
Yi, Zhengkai
Cai, Wei
Ma, Jiele
Yang, Hua
Zhou, Min
Xiao, Xingning
author_facet Wang, Wen
Yi, Zhengkai
Cai, Wei
Ma, Jiele
Yang, Hua
Zhou, Min
Xiao, Xingning
author_sort Wang, Wen
collection PubMed
description Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers’ markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified E. coli and Salmonella spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 Salmonella strains were found in farmers’ markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in E. coli and 53.8% in Salmonella. The prevalence of NaClO tolerant strains was 33.3% and 92.3% for E. coli and Salmonella, respectively. Sequencing results indicated significantly higher microbial diversity in farmers’ market samples compared to supermarket samples. Farmers’ market pork samples exhibited a greater abundance of Acinetobacter, while Pseudomonas and Brochothrix were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers’ market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers’ market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers’ markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities.
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spelling pubmed-105292762023-09-28 Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China Wang, Wen Yi, Zhengkai Cai, Wei Ma, Jiele Yang, Hua Zhou, Min Xiao, Xingning Foods Article Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers’ markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified E. coli and Salmonella spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 Salmonella strains were found in farmers’ markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in E. coli and 53.8% in Salmonella. The prevalence of NaClO tolerant strains was 33.3% and 92.3% for E. coli and Salmonella, respectively. Sequencing results indicated significantly higher microbial diversity in farmers’ market samples compared to supermarket samples. Farmers’ market pork samples exhibited a greater abundance of Acinetobacter, while Pseudomonas and Brochothrix were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers’ market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers’ market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers’ markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities. MDPI 2023-09-07 /pmc/articles/PMC10529276/ /pubmed/37761065 http://dx.doi.org/10.3390/foods12183357 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Wen
Yi, Zhengkai
Cai, Wei
Ma, Jiele
Yang, Hua
Zhou, Min
Xiao, Xingning
Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title_full Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title_fullStr Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title_full_unstemmed Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title_short Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
title_sort differences in bacterial communities of retail raw pork in different market types in hangzhou, china
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529276/
https://www.ncbi.nlm.nih.gov/pubmed/37761065
http://dx.doi.org/10.3390/foods12183357
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