Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

Noor Azira Abdul-Mutalib, Syafinaz Amin Nordin, Malina Osman, Natsumi Ishida, Kosuke Tashiro, Kenji Sakai, Yukihiro Tashiro, Toshinari Maeda, Yoshihito Shirai

研究成果: ジャーナルへの寄稿記事

8 引用 (Scopus)

抄録

This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×107 bacterial cells/cm2. Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.

元の言語英語
ページ(範囲)57-65
ページ数9
ジャーナルInternational Journal of Food Microbiology
200
DOI
出版物ステータス出版済み - 5 4 2015

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cutting boards
Cronobacter
Restaurants
food grades
restaurants
Malaysia
Kurthia gibsonii
microbial communities
Salmonella bongori
Salmonella
Hafnia alvei
Bacteria
Enterobacter aerogenes
Food
food handling
Bacteroides
Enterobacter
kitchens
Firmicutes
Yersinia enterocolitica

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

これを引用

Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises. / Abdul-Mutalib, Noor Azira; Amin Nordin, Syafinaz; Osman, Malina; Ishida, Natsumi; Tashiro, Kosuke; Sakai, Kenji; Tashiro, Yukihiro; Maeda, Toshinari; Shirai, Yoshihito.

:: International Journal of Food Microbiology, 巻 200, 04.05.2015, p. 57-65.

研究成果: ジャーナルへの寄稿記事

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abstract = "This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×107 bacterial cells/cm2. Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100{\%}) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005{\%} to 0.68{\%} relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.",
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AU - Osman, Malina

AU - Ishida, Natsumi

AU - Tashiro, Kosuke

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