dc.contributor.author |
Gichure, Josphat Njenga
|
|
dc.contributor.author |
Coorey, Ranil
|
|
dc.contributor.author |
Njage, Patrick Murigu Kamau
|
|
dc.contributor.author |
Dykes, Gary A.
|
|
dc.contributor.author |
Muema, Esther K.
|
|
dc.contributor.author |
Buys, E.M. (Elna Maria)
|
|
dc.date.accessioned |
2024-09-10T12:31:35Z |
|
dc.date.available |
2024-09-10T12:31:35Z |
|
dc.date.issued |
2023-03-20 |
|
dc.description |
DATA AVAILABILITY STATEMENT : The data presented in this study are available upon request from the
corresponding author. |
en_US |
dc.description.abstract |
The high organic content of abattoir-associated process water provides an alternative for
low-cost and non-invasive sample collection. This study investigated the association of microbial
diversity from an abattoir processing environment with that of chicken meat. Water samples from
scalders, defeathering, evisceration, carcass-washer, chillers, and post-chill carcass rinsate were
collected from a large-scale abattoir in Australia. DNA was extracted using theWizard® Genomic
DNA Purification Kit, and the 16S rRNA v3-v4 gene region was sequenced using Illumina MiSeq. The
results revealed that the Firmicutes decreased from scalding to evisceration (72.55%) and increased
with chilling (23.47%), with the Proteobacteria and Bacteroidota changing inversely. A diverse
bacterial community with 24 phyla and 392 genera was recovered from the post-chill chicken, with
Anoxybacillus (71.84%), Megamonas (4.18%), Gallibacterium (2.14%), Unclassified Lachnospiraceae
(1.87%), and Lactobacillus (1.80%) being the abundant genera. The alpha diversity increased from
scalding to chilling, while the beta diversity revealed a significant separation of clusters at different
processing points (p = 0.01). The alpha- and beta-diversity revealed significant contamination during
the defeathering, with a redistribution of the bacteria during the chilling. This study concluded that
the genetic diversity during the defeathering is strongly associated with the extent of the post-chill
contamination, and may be used to indicate the microbial quality of the chicken meat. |
en_US |
dc.description.department |
Biochemistry, Genetics and Microbiology (BGM) |
en_US |
dc.description.department |
Consumer Science |
en_US |
dc.description.department |
Forestry and Agricultural Biotechnology Institute (FABI) |
en_US |
dc.description.librarian |
am2024 |
en_US |
dc.description.sdg |
SDG-02:Zero Hunger |
en_US |
dc.description.sponsorship |
The Australia Africa University Network- Australia Awards Africa and the University of Pretoria Postdoctoral Fellowship grants. |
en_US |
dc.description.uri |
https://www.mdpi.com/journal/pathogens |
en_US |
dc.identifier.citation |
Gichure, J.N.; Coorey, R.;
Njage, P.M.K.; Dykes, G.A.; Muema,
E.K.; Buys, E.M. The Microbial
Genetic Diversity and Succession
Associated with Processing Waters at
Different Broiler Processing Stages in
an Abattoir in Australia. Pathogens
2023, 12, 488. https://DOI.org/10.3390/pathogens12030488. |
en_US |
dc.identifier.issn |
2076-0817 (online) |
|
dc.identifier.other |
10.3390/pathogens12030488 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/98113 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
MDPI |
en_US |
dc.rights |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. |
en_US |
dc.subject |
16S rRNA Amplicon sequencing |
en_US |
dc.subject |
Chicken |
en_US |
dc.subject |
Processing water |
en_US |
dc.subject |
Slaughterhouse |
en_US |
dc.subject |
Abattoirs |
en_US |
dc.subject |
Australia |
en_US |
dc.subject |
SDG-02: Zero hunger |
en_US |
dc.title |
The microbial genetic diversity and succession associated with processing waters at different broiler processing stages in an abattoir in Australia |
en_US |
dc.type |
Article |
en_US |