Impact of routine sanitation on the microbiomes in a fresh produce processing facility

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dc.contributor.authorGu, Ganyuen
dc.contributor.authorOttesen, Andrea R.en
dc.contributor.authorBolten, Samanthaen
dc.contributor.authorWang, Lanen
dc.contributor.authorLuo, Shuxiaen
dc.contributor.authorRideout, Steven L.en
dc.contributor.authorLyu, Shuxiaen
dc.contributor.authorNou, Xiangwuen
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessioned2020-03-03T13:43:15Zen
dc.date.available2020-03-03T13:43:15Zen
dc.date.issued2019-04-02en
dc.description.abstractIndigenous bacterial populations in fresh-cut produce processing facilities can have a profound effect on the survival and proliferation of inadvertently contaminating foodborne pathogens. In this study, environmental samples were collected from a variety of Zone 3 sites in a processing plant before and after daily routine sanitation. Viable mesophilic aerobic bacteria population was evaluated using both culturing method and quantitative real-time PCR (qPCR) after propidium monoazide treatment. Zone 3 surface microbiota were analyzed using 16S rRNA gene amplicon sequencing with the Qiime2 bioinformatic pipeline. Over 8000 bacterial species across 4 major phyla were identified in Zone 3 microbiomes in the processing facility. Overall, effective bacterial reduction was observed at the sampling sites on the production floor, while sanitation effect on peripheral surfaces was less evident. Effective sanitation resulted in both quantitative and qualitive shifts of Zone 3 microbiota. Several species were highly abundant at multiple sample sites for both winter and summer samplings. Based on the spatial and temporal distribution of the most abundant species, a Zone 3 core microbiome in the processing facility was tentatively described to included Cupriavidus sp., Pseudomonas sp., Ralstonia sp., Arthrobacter psychrolactophdus, Pseudomonas vemnii, Stenotrophomonas sp., and an unknown species of the family Enterobacteriaceae.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesAuthors thank the unnamed commercial fresh-cut processor for access to the facility for sampling. This project is partially supported by a research grant from USDA-NIFA Specialty Crop Research Initiative, Award No. 2016-51181-25403. LW was a visiting graduate student at ARS and was funded by Chinese Scholarship Council for Oversea Studies.en
dc.description.sponsorshipUSDA-NIFA Specialty Crop Research Initiative [2016-51181-25403]; Chinese Scholarship CouncilChina Scholarship Councilen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.02.002en
dc.identifier.eissn1879-3460en
dc.identifier.issn0168-1605en
dc.identifier.pmid30753997en
dc.identifier.urihttp://hdl.handle.net/10919/97115en
dc.identifier.volume294en
dc.language.isoenen
dc.rightsCreative Commons CC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.subjectFresh-cut processoren
dc.subjectZone 3 surface, 16S rRNA gene copy numberen
dc.subjectResidential microbiotaen
dc.titleImpact of routine sanitation on the microbiomes in a fresh produce processing facilityen
dc.title.serialInternational Journal of Food Microbiologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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