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Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g.,Leuconostoc ,Brochothrix , andYersinia , had their own characteristic patterns of contamination. Bacteria from the genusLeuconostoc , commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to &gt;98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2% ± 5%), as well as on the processing plant surfaces (&lt;4%). A completely different abundance profile was found for OTUs phylogenetically close to the speciesYersinia pseudotuberculosis . These OTUs were detected in high abundance (up to 28%) on the processing plant surfaces but to a lesser extent (&lt;1%) in raw meat, sausage emulsion, and sausages. The fact thatYersinia -like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces.

applied and environmental microbiology

Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages