Bacterial profile of pork from production to retail based on high-throughput sequencing.

Pork is a common vehicle for foodborne pathogens, including Salmonella spp. and Yersinia enterocolitica. Cross-contamination can occur at any stage of the pork production chain, from farm to market. In the present study, high-throughput sequencing was used to characterize bacterial profiles and track their changes along the whole supply chain. Tracked meat samples (pig on the farm, carcass in the slaughterhouse, unprocessed carcass and processed meat in the processing plant, and fresh pork at the local retail stores) and their associated environmental samples (e.g., water, floor, feed, feces, and workers' gloves) were collected from sequential stages (n = 96) and subjected to 16S rRNA metataxonomic analyses. At the farm, a total of 652 genera and 146 exclusive genera were identified in animal and environmental samples (pig, drain, floor, fan, and feces). Based on beta diversity analysis, it was demonstrated that the microbial composition of animal samples collected at the same processing step is similar to that of environmental samples (e.g., drain, fan, feces, feed, floor, gloves, knives, tables, and water). All animal and environmental samples from the slaughterhouse were dominated by Acinetobacter (55.37 %). At the processing plant, belly meat and neck meat samples were dominated by Psychrobacter (55.49 %). At the retail level, key bacterial players, which are potential problematic bacteria and important members with a high relative abundance in the samples, included Acinetobacter (8.13 %), Pseudomonas (6.27 %), and Staphylococcus (2.13 %). In addition, the number of confirmed genera varied by more than twice that identified in the processing plant. Source tracking was performed to identify bacterial contamination routes in pork processing. Animal samples, including the processing plant's carcass, the pig from the farm, and the unwashed carcass from the slaughterhouse (77.45 %), along with the processing plant's gloves (5.71 %), were the primary bacterial sources in the final product. The present study provides in-depth knowledge about the bacterial players and contamination points within the pork production chain. Effective control measures are needed to control pathogens and major pollutants at each stage of pork production to improve food safety.

Microbial investigation of aquacultured olive flounder (Paralichthys olivaceus) from farm to table based on high-throughput sequencing.

The microbial ecologies of fish, such as the olive flounder (Paralichthys olivaceus), one of the most widely consumed fish in East Asia, remain to be elucidated. The microbiome of olive flounder and related environmental samples (i.e., feed, water, workers' aprons and gloves) were collected from six different sources (i.e., a fish farm, a transporting truck, a Wando market and restaurant, and a Seoul market and restaurant). These samples (n = 102) were investigated at various farm-to-distribution stages based on their 16S rRNA sequences. The microbial communities of fish from the farms and trucks were dominated by Photobacterium (>86 %) and showed distinct differences from fish from the Wando and Seoul markets and restaurants. There was also a significant difference in fish microbiomes according to geographical location. The relative abundances of Shewanella, Acinetobacter, Enterobacteriaceae, and Pseudomonas increased as the distribution and consumption stages of the supply chain advanced. The percentages of Shewanella (24.74 %), Acinetobacter (18.32 %), and Enterobacteriaceae (11.24 %) in Wando, and Pseudomonas (42.98 %) in Seoul markets and restaurants implied the importance of sanitation control in these areas. Alpha and beta diversity results corresponded to taxonomic analyses and showed the division of two groups (i.e., fish from the production and transporting stage (farm and truck fish) and fish from the distribution and consumption stages (market and restaurant fish)). The present study provides an in-depth understanding of olive flounder and its environmental microbiomes and suggests control measures to improve food safety.