Microbiome of Free-Living Amoebae (FLA) Isolated from Fresh Organic Produce: Potential Risk to Consumers?

In response to growing global interest in organic agriculture, this study delves into the microbial landscape of organically grown raw produce with a focus on food safety. Vegetables that are consumed potential vehicles for transmission any type microorganism capable causing human disease. Free-living amoebae (FLA) ubiquitous protozoa found many ecosystems and can serve as hosts pathogenic bacteria. So far, data regarding FLA bacterial microbiome fresh remain scarce non-existent those origin. Thus, aim preliminary work is characterize commonly vegetables know their possible implications consumers. A total 40 cabbage, lettuce, spinach, strawberry samples were analyzed. all samples, was obtained via amplicon sequencing using Illumina MiSeq platform pair-end protocol. Acanthamoeba spp. Vermamoeba vermiformis identified qPCR 65.0% 25.0% respectively. Regarding FLA, most abundant genera Pseudomonas (1.8–17.8%) Flavobacterium (1.7–12.6%). Bacteria not previously related such Prosthecobacter or Cellvibrio, described work. Importantly, several within pathogens, including Pseudomonas, Flavobacterium, Arcobacter, Klebsiella, Mycobacterium, Salmonella Legionella. This first which isolated from products has been characterized, underscoring significance understanding FLA’s role carriers bacteria context