The microbial genetic diversity and succession associated with processing waters at different broiler processing stages in an abattoir in Australia

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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


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