Table_1_Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility.XLSX

Bacterial contamination of food-contact surfaces can be a potential risk factor for food quality and safety. To evaluate the spatial and temporal variations of the potential cross-contamination routes, we conducted a biogeographical assessment of bacteria in a foodservice facility based on the diversity of microflora on each surface. To this end, we performed high-throughput amplicon sequencing of 13 food-contact and non-food contact surfaces in a foodservice facility throughout a year. The results showed that Bacillus, Acinetobacter, Streptophyta, Enterobacter, Pseudomonas, Serratia, Enhydrobacter, Staphylococcus, Paracoccus, and Lysinibacillus were the dominant genera found on the kitchen surfaces of the foodservice facility. Depending on the season, changes in Firmicute/Proteobacteria ratios were observed, and the fan becomes the main source of outdoor air contamination. The microbial flow associated with spoilage was also observed throughout food preparation. Taken together, our results would be a powerful reference to hygiene managers for improvement of food processes.

食品接触表面的细菌污染，可能成为影响食品质量与安全的潜在风险因素。为探究潜在交叉污染路径的时空分布特征，本研究基于餐饮服务设施各表面的微生物群落多样性，对该设施内的细菌开展了生物地理学评估。为此，我们于一整年周期内，对某餐饮服务设施内的13个食品接触表面与非食品接触表面进行了高通量扩增子测序（high-throughput amplicon sequencing）。研究结果表明，该餐饮服务设施厨房表面的优势菌属包括芽孢杆菌属（Bacillus）、不动杆菌属（Acinetobacter）、链形植物总门（Streptophyta）、肠杆菌属（Enterobacter）、假单胞菌属（Pseudomonas）、沙雷菌属（Serratia）、水杆菌属（Enhydrobacter）、葡萄球菌属（Staphylococcus）、副球菌属（Paracoccus）以及赖氨酸芽孢杆菌属（Lysinibacillus）。研究观察到，随季节更替，厚壁菌门（Firmicutes）与变形菌门（Proteobacteria）的相对丰度比值呈现显著波动，且风扇成为户外空气污染物的主要引入源。此外，在整个食品制备流程中，还观测到与食品腐败相关的微生物迁移现象。综上，本研究结果可为卫生管理人员优化食品加工流程提供重要参考依据。