Cargando…

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Qiu, Mengjia, Xiao, Xingning, Xiao, Yingping, Ma, Jiele, Yang, Hua, Jiang, Han, Dong, Qingli, Wang, Wen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689599/ https://www.ncbi.nlm.nih.gov/pubmed/36429325 http://dx.doi.org/10.3390/foods11223733

Ejemplares similares

Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
por: Wang, Wen, et al.
Publicado: (2023)

Transcriptomic Responses of Salmonella enterica Serovars Enteritidis in Sodium Hypochlorite
por: Wang, Sheng, et al.
Publicado: (2022)

Identification of Listeria monocytogenes Contamination in a Ready-to-Eat Meat Processing Plant in China
por: Zhang, Hongzhi, et al.
Publicado: (2021)

Listeria monocytogenes Contamination Characteristics in Two Ready-to-Eat Meat Plants From 2019 to 2020 in Shanghai
por: Zhang, Hongzhi, et al.
Publicado: (2021)

Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain
por: Gómez, Diego, et al.
Publicado: (2015)

Ready-to-eat Meat Products As a Source of Listeria Monocytogenes
por: Kurpas, Monika, et al.
Publicado: (2018)

Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China
por: Wang, Shao‐Kang, et al.
Publicado: (2020)

Screening of Ready-to-Eat Meat Products for Hepatitis E Virus in Switzerland
por: Moor, Dominik, et al.
Publicado: (2018)

Genomic Characterization of Listeria monocytogenes Isolated From Ready-to-Eat Meat and Meat Processing Environments in Poland
por: Kurpas, Monika, et al.
Publicado: (2020)

The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking
por: Triyannanto, Endy, et al.
Publicado: (2022)

Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage
por: Wang, Taojun, et al.
Publicado: (2019)

Occurrence and Antimicrobial Susceptibility Profile of Salmonella spp. in Raw and Ready-To-Eat Foods and Campylobacter spp. in Retail Raw Chicken Meat in Transylvania, Romania
por: Tîrziu, Emil, et al.
Publicado: (2020)

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
por: Wazir, Hazrati, et al.
Publicado: (2021)

Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
por: Zhao, Fan, et al.
Publicado: (2022)

Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat
por: Wang, Jiawei, et al.
Publicado: (2019)

Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects
por: Bodie, Aaron R., et al.
Publicado: (2023)

Metagenomic Characterization of Bacterial Communities on Ready-to-Eat Vegetables and Effects of Household Washing on their Diversity and Composition
por: Tatsika, Soultana, et al.
Publicado: (2019)

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad
por: Söderqvist, Karin, et al.
Publicado: (2017)

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study
por: Sinchaipanit, Pornrat, et al.
Publicado: (2023)

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
por: Zou, Ye, et al.
Publicado: (2022)

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context
por: Adzitey, Frederick, et al.
Publicado: (2021)

Metabolomic approach to measuring quality of chilled chicken meat during storage
por: Wen, Dongling, et al.
Publicado: (2020)

Prevalence, toxigenic potential and antimicrobial susceptibility profile of Staphylococcus isolated from ready-to-eat meats
por: Okoli, Chinwe E., et al.
Publicado: (2018)

Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action
por: Vijayakumar, Paul Priyesh, et al.
Publicado: (2017)

Occurrence and molecular characteristics of Listeria monocytogenes isolated from ready-to-eat meats in Hanoi, Vietnam
por: Phung, Thuy, et al.
Publicado: (2020)

Characterization of β-lactam resistance in K. pneumoniae associated with ready-to-eat processed meat in Egypt
por: Abdel-Rhman, Shaymaa H.
Publicado: (2020)

Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers
por: Abass, Abdulai, et al.
Publicado: (2020)

Listeria monocytogenes in ready to eat meat products from Zambia: phenotypical and genomic characterization of isolates
por: Centorotola, Gabriella, et al.
Publicado: (2023)

Microbial community structure and biogenic amines content variations in chilled chicken during storage
por: Min, Hong, et al.
Publicado: (2023)

Metagenomic characterization of bacterial community and antibiotic resistance genes in representative ready-to-eat food in southern China
por: Li, YiMing, et al.
Publicado: (2020)

Longitudinal metagenomic study reveals the dynamics of fecal antibiotic resistome in pigs throughout the lifetime
por: Ma, Lingyan, et al.
Publicado: (2023)

Meat Eating
Publicado: (1898)

Persistence of Listeria monocytogenes ST5 in Ready-to-Eat Food Processing Environment
por: Liu, Xin, et al.
Publicado: (2022)

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
por: Liang, Ce, et al.
Publicado: (2021)

Sausage and ready-to-serve meats.
por: American Meat Institute. Committee on Textbooks
Publicado: (1953)

Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes
por: Xylia, Panayiota, et al.
Publicado: (2021)

Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
por: Tasoniero, Giulia, et al.
Publicado: (2022)

Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies
por: Syne, Stacey-Marie, et al.
Publicado: (2013)

Treatment of Ready-To-Eat Cooked Meat Products with Cold Atmospheric Plasma to Inactivate Listeria and Escherichia coli
por: Csadek, Isabella, et al.
Publicado: (2023)

Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products
por: Colás-Medà, Pilar, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_rquj3f88v31k8guqpvdcehg2bj