In-depth characterization of food and environmental microbiomes across different meat processing plants.

ABSTRACT:

Background

Processing environments can be an important source of pathogenic and spoilage microorganisms that cross contaminate meat and meat products. The aim of this study was to characterize the microbiome of raw materials, processing environments and end products from 19 facilities producing different meat products.

Results

The taxonomic profiles of the microbial communities evolved along processing, from raw materials to end products, suggesting that food contact (FC) surfaces play an important role in modulating the microbiome of final products. Some species persisted with the highest relative abundance in raw materials, food processing environments and/or in the final product, including species from the genera Pseudomonas, Staphylococcus, Brochothrix, Acinetobacter and

SUBMITTER: Barcenilla C 

PROVIDER: S-EPMC11481301 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature