Acinetobacter baumanii and Streptococcus macedonicus recovered from the cheese production environment

Bacteria that routinely survive cleaning and sanitation during food manufacturing can establish themselves as resident members of the food processing environment, therefore leading to their recurrent transfer into the in-process product. A total of 35 Streptococcus macedonicus and 59 Acinetobacter baumanii were collected from pieces of cheesemaking equipment (i.e., the draining-matting conveyor) at three cheesemaking facilities over a 16-month period, between April 2019 and August 202, and subject to whole genome sequencing using Illumina and Oxford Nanopore Sequencing, as a means of determining if any of these isolates were resident members of the cheese facility microbiome.

在食品生产过程中，可耐受常规清洁与消毒处理的细菌可在食品加工环境中定植为常驻菌群，进而反复转移至生产中的产品内。本研究在2019年4月至2020年8月的16个月周期内，从3家奶酪加工设施的奶酪制作设备（即沥水垫输送机）部件表面，共采集得到35株马其顿链球菌（Streptococcus macedonicus）与59株鲍曼不动杆菌（Acinetobacter baumanii）。随后采用Illumina测序（Illumina）与牛津纳米孔测序（Oxford Nanopore Sequencing）对上述分离株进行全基因组测序，以鉴定其中哪些菌株为该奶酪加工设施微生物组的常驻成员。