ArticleFrontiers in microbiology2019
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Fresh pork microbiota is temporally dynamic and compositionally diverse across meat, contact surfaces, and processing lines in a pork processing facility.Applied and environmental microbiology · 2025Article
- Article
- In-depth characterization of food and environmental microbiomes across different meat processing plants.Microbiome · 2024Article
- Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics.Foods (Basel, Switzerland) · 2024Article
- Microbial food spoilage: impact, causative agents and control strategies.Nature reviews. Microbiology · 2024Review
- A Microbial Phenomics Approach to Determine Metabolic Signatures to Enhance SeabreamFoods (Basel, Switzerland) · 2024Article
- A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond.Foods (Basel, Switzerland) · 2024Article
- Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain.Frontiers in microbiology · 2024Article
- Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae (Hermetia illucens).Waste management (New York, N.Y.) · 2023Article
- Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.Foods (Basel, Switzerland) · 2023Article
- Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat.Foods (Basel, Switzerland) · 2022Article
- Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route.Current research in food science · 2022Article
- Article
- Characterization of the microbiota and chemical properties of pork loins during dry aging.MicrobiologyOpen · 2021Article
- Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.Foods (Basel, Switzerland) · 2020Article
- Modeling the Growth and Interaction BetweenFrontiers in microbiology · 2020Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among different food production and storage, using both 16S rRNA gene sequencing and classical microbiology. Three batches of samples were obtained from four local Belgian facilities (A-D) and stored until shelf life under food wrap (FW) and modified atmosphere packaging (MAP, CO
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