Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing.

ABSTRACT: Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this study were to evaluate the microbial diversity in beefsteaks before and after aerobic storage at 4°C and to investigate the sources of microbial contamination by examining the microbiota of carcasses wherefrom the steaks originated and of the processing environment where the beef was handled. Carcass, environmental (processing plant) and meat samples were analyzed by culture-independent high-throughput sequencing of 16S rRNA gene amplicons. The microbiota of carcass swabs was very complex, includ

SUBMITTER: De Filippis F 

PROVIDER: S-EPMC3723795 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature