The sources and transmission routes of microbial populations throughout a meat processing facility.

ABSTRACT: Microbial food spoilage is responsible for a considerable amount of waste and can cause food-borne diseases in humans, particularly in immunocompromised individuals and children. Therefore, preventing microbial food spoilage is a major concern for health authorities, regulators, consumers, and the food industry. However, the contamination of food products is difficult to control because there are several potential sources during production, processing, storage, distribution, and consumption, where microorganisms come in contact with the product. Here, we use high-throughput full-length 16S rRNA gene sequencing to provide insights into bacterial community structure throughout a pork-processing plant. Specifically, we investigated what proportion of bacteria on meat are presumptively not ani

SUBMITTER: Zwirzitz B 

PROVIDER: S-EPMC7351959 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature