Cover Image

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

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/cm...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdul Mutalib, Noor Azira, Amin Nordin, Syafinaz, Osman, Malina, Ishida, Natsumi, Tashiroe, Kosuke, Sakaid, Kenji, Tashirod, Yukihiro, Maedaa, Toshinari, Shirai, Yoshihito
Format: Article
Language:English
Published: Elsevier BV 2015
Online Access:http://psasir.upm.edu.my/id/eprint/46052/1/Pyrosequencing%20analysis%20of%20microbial%20community%20and%20food-borne%20bacteria%20on%20restaurant%20cutting%20boards%20collected%20in%20Seri%20Kembangan%2C%20Malaysia%2C%20and%20their%20correlation%20with%20grades%20of%20food%20premises.pdf
http://psasir.upm.edu.my/id/eprint/46052/
https://www.sciencedirect.com/science/article/pii/S0168160515000707?via%3Dihub
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.46052
record_format eprints
spelling my.upm.eprints.460522022-03-30T04:07:01Z http://psasir.upm.edu.my/id/eprint/46052/ 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 Tashiroe, Kosuke Sakaid, Kenji Tashirod, Yukihiro Maedaa, Toshinari Shirai, Yoshihito 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. Elsevier BV 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/46052/1/Pyrosequencing%20analysis%20of%20microbial%20community%20and%20food-borne%20bacteria%20on%20restaurant%20cutting%20boards%20collected%20in%20Seri%20Kembangan%2C%20Malaysia%2C%20and%20their%20correlation%20with%20grades%20of%20food%20premises.pdf Abdul Mutalib, Noor Azira and Amin Nordin, Syafinaz and Osman, Malina and Ishida, Natsumi and Tashiroe, Kosuke and Sakaid, Kenji and Tashirod, Yukihiro and Maedaa, Toshinari and Shirai, Yoshihito (2015) 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. International Journal of Food Microbiology, 200. pp. 57-65. ISSN 0168-1605; ESSN:1879-3460 https://www.sciencedirect.com/science/article/pii/S0168160515000707?via%3Dihub 10.1016/j.ijfoodmicro.2015.01.022
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Abdul Mutalib, Noor Azira
Amin Nordin, Syafinaz
Osman, Malina
Ishida, Natsumi
Tashiroe, Kosuke
Sakaid, Kenji
Tashirod, Yukihiro
Maedaa, Toshinari
Shirai, Yoshihito
spellingShingle Abdul Mutalib, Noor Azira
Amin Nordin, Syafinaz
Osman, Malina
Ishida, Natsumi
Tashiroe, Kosuke
Sakaid, Kenji
Tashirod, Yukihiro
Maedaa, Toshinari
Shirai, Yoshihito
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
author_facet Abdul Mutalib, Noor Azira
Amin Nordin, Syafinaz
Osman, Malina
Ishida, Natsumi
Tashiroe, Kosuke
Sakaid, Kenji
Tashirod, Yukihiro
Maedaa, Toshinari
Shirai, Yoshihito
author_sort Abdul Mutalib, Noor Azira
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher Elsevier BV
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/46052/1/Pyrosequencing%20analysis%20of%20microbial%20community%20and%20food-borne%20bacteria%20on%20restaurant%20cutting%20boards%20collected%20in%20Seri%20Kembangan%2C%20Malaysia%2C%20and%20their%20correlation%20with%20grades%20of%20food%20premises.pdf
http://psasir.upm.edu.my/id/eprint/46052/
https://www.sciencedirect.com/science/article/pii/S0168160515000707?via%3Dihub
_version_ 1729704980585119744
score 13.211869

Similar Items