Analyses of the Bacterial Contamination on Belgian Broiler Carcasses at Retail Level.

ABSTRACT: Broilers are not equally exposed to bacterial contamination during rearing and processing, resulting in areas with different bacterial communities on carcasses at retail. The determination of these communities is also affected by the examination methods applied. The present study aimed to assess the bacterial communities on neck, breast, and back skin on broiler carcasses at retail through classical International Organization of Standardization based isolation methods combined with identification by matrix-assisted laser desorption ionization time-of-flight mass spectrum (MALDI-TOF MS) and 16S amplicon sequencing. Twelve commercially and eight organically reared broilers slaughtered in four slaughterhouses were examined. Significantly higher anaerobic bacterial counts were observed on the

SUBMITTER: Yu Z 

PROVIDER: S-EPMC7525026 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature