Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

被引:13
作者
Abdul-Mutalib, Noor-Azira [1 ,2 ,3 ]
Nordin, Syafinaz Amin [2 ]
Osman, Malina [2 ]
Ishida, Natsumi [4 ]
Tashiro, Kosuke [5 ]
Sakai, Kenji [4 ]
Tashiro, Yukihiro [4 ]
Maeda, Toshinari [1 ]
Shirai, Yoshihito [1 ]
机构
[1] Kyushu Inst Technol, Grad Sch Life Sci & Syst Engn, Dept Biol Funct & Engn, Wakamatsu Ku, Kitakyushu, Fukuoka 8080196, Japan
[2] Univ Putra Malaysia, Fac Med & Hlth Sci, Dept Med Microbiol & Parasitol, Upm Serdang 43400, Selangor, Malaysia
[3] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Serv & Management, Upm Serdang 43400, Selangor, Malaysia
[4] Kyushu Univ, Grad Sch, Fac Agr, Soil Microbiol Lab,Higashi Ku, Fukuoka 8128581, Japan
[5] Kyushu Univ, Grad Sch, Fac Agr, Lab Mol Gene Technol,Higashi Ku, Fukuoka 8128581, Japan
关键词
Pyrosequencing; Kitchen cutting board; Bacterial community analysis; Food-borne bacteria; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; BACILLUS-CEREUS; CLOSTRIDIUM-PERFRINGENS; STAPHYLOCOCCUS-AUREUS; RAPID DETECTION; DNA MICROARRAY; IDENTIFICATION; DIVERSITY; COLONIZATION;
D O I
10.1016/j.ijfoodmicro.2015.01.022
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4 x 10(7) bacterial cells/cm(2). Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known foodborne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia colt, E. coli 0157:117, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:57 / 65
页数:9
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