136451 20260217205551.0 doi 10.1016/j.foodres.2024.114842 sideral 139366 ART-2024-139366 eng Merino, Natalia Universidad de Zaragoza (orcid)0000-0003-4774-0973 Dynamics of microbiome and resistome in a poultry burger processing line 2024 Access copy available to the general public Unrestricted Traditionally, surveillance programs for food products and food processing environments have focused on targeted pathogens and resistance genes. Recent advances in high throughput sequencing allow for more comprehensive and untargeted monitoring. This study assessed the microbiome and resistome in a poultry burger processing line using culturing techniques and whole metagenomic sequencing (WMS). Samples included meat, burgers, and expired burgers, and different work surfaces. Microbiome analysis revealed spoilage microorganisms as the main microbiota, with substantial shifts observed during the shelf-life period. Core microbiota of meat and burgers included Pseudomonas spp., Psychrobacter spp., Shewanella spp. and Brochothrix spp., while expired burgers were dominated by Latilactobacillus spp. and Leuconostoc spp. Cleaning and disinfection (C&D) procedures altered the microbial composition of work surfaces, which still harbored Hafnia spp. and Acinetobacter spp. after C&D. Resistome analysis showed a low overall abundance of resistance genes, suggesting that effective interventions during processing may mitigate their transmission. However, biocide resistance genes were frequently found, indicating potential biofilm formation or inefficient C&D protocols. This study demonstrates the utility of combining culturing techniques and WMS for comprehensive of the microbiome and resistome characterization in food processing lines. info:eu-repo/grantAgreement/ES/DGA/A06-23R info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441 info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 8.0 2024 FOOD SCIENCE & TECHNOLOGY 13 / 182 = 0.071 2024 Q1 T1 1.698 2024 Food Science 2024 Q1 12.8 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pagán, Elisa (orcid)0000-0003-3752-4660 Berdejo, Daniel Universidad de Zaragoza (orcid)0000-0001-5053-8309 Worby, Colin J. Young, Mark Manson, Abigail L. Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 Earl, Ashlee M. García-Gonzalo, Diego Universidad de Zaragoza (orcid)0000-0002-7629-8101 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 193 (2024), 114842 [11 pp.] Food res. int. Food Research International 0963-9969 1528707 http://zaguan.unizar.es/record/136451/files/texto_completo.pdf Versión publicada 2640280 http://zaguan.unizar.es/record/136451/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136451 articulos driver 2026-02-17-20:40:34 ARTICLE