Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers

• Published in: Food research international Vol. 174; no. Pt 1; p. 113466
• Main Authors: Botta, C., Franciosa, I., Coisson, J.D., Ferrocino, I., Colasanto, A., Arlorio, M., Cocolin, L., Rantsiou, K.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.12.2023
• Subjects: Animals; Beef carcasses; Cattle; Chemical analysis; Cold Temperature; Culture-dependent methods; Food Microbiology; Meat; Metataxonomic; Microbiota; Slaughterhouse microbiota; Culture-dependent methods; Chemical analysis; Beef carcasses; Slaughterhouse microbiota; Metataxonomic
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113466

[Display omitted] •Primary cooling did not affect qualitatively the composition of the potentially active microbiota.•Slight changes of like volatile organic compounds (VOCs) were observed after cooling.•Co-occurrence and co-exclusion analyses underline competition for the colonisation of the carcass surface.•Carcass microbiota composition was mainly influenced by the animal’s origin. The impact of primary cooling on beef microbiota was investigated on six beef carcasses consecutively processed with the parallel use of metataxonomic and culture-dependent analysis. Samples were collected immediately after slaughtering (AS) and after the 24th-hour post-cooling (PC) from three different surfaces, namely neck, flank and thigh. The main objective was to examine whether the microbiota composition of beef carcasses changes as function of the surface sampled, primary cooling (from AS to PC) and animal’s origin (breeder). The outcomes underline that primary cooling did not affect qualitatively the composition of the potentially active microbiota or the carcass superficial counts. Although slight changes in chemical-physical parameters like volatile organic compounds (VOCs) were observed after cooling, the carcasses microbiota and its inferred metabolic pathways varied among animals as a function of their origin. Co-occurrence and co-exclusion analyses underlined competition for the colonisation of the carcass surface between Brochothrix-Psychrobacter and Carnobacterium-Serratia-Pseudomonas. Once integrated in a comprehensive monitoring of the supply chain, the metataxonomic characterisation of the beef carcasses microbiota might represent a valid integrative approach to define the cuts’ perishability and their appropriateness to specific packaging and storage methods. These new bits of knowledge could be the base to define good strategies for the prevention of meat spoilage.