Diversity, distribution and sources of bacteria in residential kitchens
Diversity, distribution and sources of bacteria in residential kitchens
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DOI：
10.1111/1462-2920.12036
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发表时间：
2013-02-01
影响因子：
5.1
通讯作者：
Fierer, Noah
中科院分区：
文献类型：
--
作者：
Flores, Gilberto E.;Bates, Scott T.;Fierer, Noah
细菌很容易在厨房表面定居，人类和厨房环境之间的微生物交换会影响人类的健康。然而，我们对这些群落的整体多样性，它们在不同表面和细菌来源与厨房表面之间的差异的了解有限。在这里，我们使用16S rRNA基因的高通量测序来探索细菌在b> ？四户人家的厨房有80个台面。共鉴定出34个细菌门和2个古细菌门，大部分序列属于放线菌门、拟杆菌门、厚壁菌门和变形菌门。已知含有常见食源性病原体的属的丰度较低，但广泛分布在整个厨房中，不同的分类群表现出不同的分布模式。最多样化的社区与不经常清洁的表面有关，如炉子上方的风扇，冰箱/冰柜门封条和地板。相比之下，在水槽内和周围观察到的群落多样性最低，主要是形成生物膜的革兰氏阴性谱系。群落组成受地表条件、利用方式和源环境扩散的影响。人类的皮肤是所有厨房表面细菌的主要来源，食物和水龙头的水在一些特定的地方占主导地位。这项研究表明，不同的细菌群落广泛分布在住宅厨房，这些群落的组成往往是可预测的。这些结果也说明了人类和食物相关的细菌可以很容易地在住宅环境中转移到厨房表面。
Bacteria readily colonize kitchen surfaces, and the exchange of microbes between humans and the kitchen environment can impact human health. However, we have a limited understanding of the overall diversity of these communities, how they differ across surfaces and sources of bacteria to kitchen surfaces. Here we used high-throughput sequencing of the 16S rRNA gene to explore biogeographical patterns of bacteria across >?80 surfaces within the kitchens of each of four households. In total, 34 bacterial and two archaeal phyla were identified, with most sequences belonging to the Actinobacteria, Bacteroidetes, Firmicutes and Proteobacteria. Genera known to contain common food-borne pathogens were low in abundance but broadly distributed throughout the kitchens, with different taxa exhibiting distinct distribution patterns. The most diverse communities were associated with infrequently cleaned surfaces such as fans above stoves, refrigerator/freezer door seals and floors. In contrast, the least diverse communities were observed in and around sinks, which were dominated by biofilm-forming Gram-negative lineages. Community composition was influenced by conditions on individual surfaces, usage patterns and dispersal from source environments. Human skin was the primary source of bacteria across all kitchen surfaces, with contributions from food and faucet water dominating in a few specific locations. This study demonstrates that diverse bacterial communities are widely distributed in residential kitchens and that the composition of these communities is often predictable. These results also illustrate the ease with which human- and food-associated bacteria can be transferred in residential settings to kitchen surfaces.