2023/07/11 by Vincenzo Valentino, Francesca De Filippis, Giuseppina Sequino +1 · 1 voice
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Gut microbiota and health #Microbial Inactivation Methods #Probiotics and Fermented Foods
paper · pdf · doi:10.1128/aem.00765-23
openalex publication_date 2023/07/11 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/03
Several microbial species might permanently establish in food processing facilities, thus contributing to food loss. In fact, food contact surfaces might transfer microorganisms to intermediates and products, potentially representing a hazard to human health. In this work, we provide evidence of the existence of complex microbial communities overcoming sanitation in an ice cream-producing facility. These communities harbored several genes that could potentially lead to attachment to surfaces and antimicrobial resistance. Also, prediction of routes of contamination showed that several potential spoilage taxa might end up in the final product. Importantly, in this work, we show that mapping the environmental microbiome is a high-resolution technique that might help food business operators ensure food quality and safety through detection of potentially hazardous microorganisms.