Distinct Microbiotas Are Associated with Different Production Lines in the Cutting Room of a Swine Slaughterhouse

The microorganisms found on fresh, raw meat cuts at a slaughterhouse can influence the meat’s safety and spoilage patterns along further stages of processing. However, little is known about the general microbial ecology of the production environment of slaughterhouses. We used 16s rRNA sequencing an...

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Detalles Bibliográficos
Autores principales: Shedleur-Bourguignon, Fanie, Duchemin, Tom, P. Thériault, William, Longpré, Jessie, Thibodeau, Alexandre, Hocine, Mounia N., Fravalo, Philippe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862343/
https://www.ncbi.nlm.nih.gov/pubmed/36677425
http://dx.doi.org/10.3390/microorganisms11010133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862343/
https://www.ncbi.nlm.nih.gov/pubmed/36677425
http://dx.doi.org/10.3390/microorganisms11010133

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