Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome
Karla Fabiola Corral-Jara,
Sigurlaug Skírnisdóttir,
Stephen Knobloch,
Helgi Briem,
José F. Cobo-Díaz,
Niccolò Carlino,
Pauline Bergsten,
Federica Armanini,
Francesco Asnicar,
Federica Pinto,
Avelino Alvarez-Ordóñez,
Nicola Segata,
Viggó þór Marteinsson
Affiliations
Karla Fabiola Corral-Jara
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland
Sigurlaug Skírnisdóttir
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland
Stephen Knobloch
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland; Department of Food Technology, Fulda University of Applied Sciences, C.P. 36037, Fulda, Germany
Helgi Briem
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland
José F. Cobo-Díaz
Department of Food Hygiene and Technology, Universidad de León, C.P. 24071 Spain
Niccolò Carlino
Segata Lab, Department CIBIO, University of Trento (UNITN), C.P. 38122, Trento, Italy
Pauline Bergsten
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland
Federica Armanini
Segata Lab, Department CIBIO, University of Trento (UNITN), C.P. 38122, Trento, Italy
Francesco Asnicar
Segata Lab, Department CIBIO, University of Trento (UNITN), C.P. 38122, Trento, Italy
Federica Pinto
Segata Lab, Department CIBIO, University of Trento (UNITN), C.P. 38122, Trento, Italy
Avelino Alvarez-Ordóñez
Department of Food Hygiene and Technology, Universidad de León, C.P. 24071 Spain
Nicola Segata
Segata Lab, Department CIBIO, University of Trento (UNITN), C.P. 38122, Trento, Italy
Viggó þór Marteinsson
Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland; Faculty of Food Science and Nutrition, University of Iceland, C.P. 102, Reykjavík, Iceland; Corresponding author. Microbiology Research Group, Matís Ltd., C.P.113, Reykjavik, Iceland.
A study was conducted in fish processing facilities to investigate the microbial composition, microbial metabolic potential, and distribution of antibiotic resistance genes. Whole metagenomic sequencing was used to analyze microbial communities from different processing rooms, operators and fish products. Taxonomic analyses identified the genera Pseudomonas and Psychrobacter as the most prevalent bacteria. A Principal Component Analysis revealed a distinct separation between fish product and environmental samples, as well as differences between fish product samples from companies processing either Gadidae or Salmonidae fish. Some particular bacterial genera and species were associated with specific processing rooms and operators. Metabolic analysis of metagenome assembled genomes demonstrated variations in microbiota metabolic profiles of microbiota across rooms and fish products. The study also examined the presence of antibiotic-resistance genes in fish processing environments, contributing to the understanding of microbial dynamics, metabolic potential, and implications for fish spoilage.
