Project description:The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.

| S-EPMC9795823 | biostudies-literature

Microbiome from an artisanal cheese

Project description:Metagenomic data from an northwestern argentinian artisanal cheese

| PRJEB24788 | ENA

Understanding Italian Consumers’ Perception of Safety in Animal Food Products

Project description:The concept of food safety is still underexplored among consumers, especially in relationship with the perception of food technology. Through an online survey (n = 489), this study explored: I, how perceived safety is related to products obtained with different technological treatments and described with different commercial information; II, the role of food technology neophobia (FTN) in consumers’ safety perception of animal food products. The technological transformation and commercial information significantly affected the perceived safety in all product categories. Milk and eggs were associated with a high number of perceived hazards (with similar patterns), while honey to the lowest. The certification ‘organic’ positively affected the safety perception of eggs and honey. With the increase of the distance in product origin (local/regional vs. Extra-European) the perceived safety consistently decreased. FTN affected the perceived safety of milk and eggs, depending on the degree of familiarity with the technologies of production. Highly FT neophobic people are perceived as less safe than low FT neophobic people with few familiar products with a higher technological degree of transformation. Results expand the knowledge in people’s attitude towards animal products, particularly considering the technology perception. The outputs may interest policy-makers and food companies, in rethinking the communication strategy concerning food safety.

| S-EPMC9689367 | biostudies-literature

food metagenome

Project description:Microbiota of Belgian artisanal cheeses

| PRJNA672908 | ENA

Animal food

Project description:CVM animal feed microbiome shotgun

| PRJNA1093003 | ENA

Animal food

Project description:CVM animal feed microbiome shotgun

| PRJNA1189121 | ENA

Bacterial Microbiome of artisanal cheeses

Project description:16S Amplicon sequencing of northwestern argentinian artisanal cheeses gDNA using V4 primers