Ground beef microbiome changes with antimicrobial decontamination interventions and product storage.

ABSTRACT: Ground beef makes up more than half of the beef consumed in the U.S. market. Although numerous studies have been conducted on microbial safety and shelf life of ground beef limited work has been done using a culture-independent approach. While past studies have allowed for the evaluation of a few organisms of interest, there is limited work on the microbial community associated with fresh ground beef. In order to have a more complete picture of the microbial ecology of the product, a culture-independent approach utilizing 16S rRNA gene amplicon sequencing was used. The objectives of this study were to characterize the fresh ground beef microbiome and the effect that antimicrobial interventions and antioxidants, applied to beef trim before grinding, and product storage have on community com

SUBMITTER: Weinroth MD 

PROVIDER: S-EPMC6550395 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature