ArticleNPJ biofilms and microbiomes2020
The sources and transmission routes of microbial populations throughout a meat processing facility.
Article in NPJ biofilms and microbiomes, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
44 citing papers in PubMed, 129 citations in OpenAlex.
- Molecular Insights and Antibiotic Resistance ofFood science & nutrition · 2026Article
- Microbiome and resistome successions in pig carcasses and fresh pork meat throughout slaughtering, processing and shelf-life.Microbiome · 2026Article
- Isolation and identification of Pasteurella species and other bacterial organisms from ovine pneumonic lungs and their antimicrobial susceptibility in Ghana: abattoir-based study.Frontiers in veterinary science · 2026Article
- Prevalence of Methicillin-ResistantAntibiotics (Basel, Switzerland) · 2025Article
- The Use of MALDI-TOF MS for Microbial Identification of Discolored Vacuum-Packaged Beef.Journal of food science · 2025Article
- The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand.Pathogens (Basel, Switzerland) · 2025Article
- 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
- Microbiome characterization of two fresh pork cuts during production in a pork fabrication facility.Microbiology spectrum · 2025Article
- Microbial Level and Microbiota Change of Laver in Dried Laver Processing Line During Production Seasons.Foods (Basel, Switzerland) · 2025Article
- Phenotypic and genotypic characterization of antibiotic-resistant bacteria from Swiss ready-to-eat meat products.Frontiers in microbiology · 2025Article
- Polylactic Acid/Bamboo Leaf Extract Electrospun Mats with Antioxidant Activity for Food Packaging Applications.Antioxidants (Basel, Switzerland) · 2024Article
- Article
- In-depth characterization of food and environmental microbiomes across different meat processing plants.Microbiome · 2024Article
- Article
- Early Detection of Food Safety and Spoilage Incidents Based on Live Microbiome Profiling and PMA-qPCR Monitoring of Indicators.Foods (Basel, Switzerland) · 2024Article
- Apt-Conjugated PDMS-ZnO/Ag-Based Multifunctional Integrated Superhydrophobic Biosensor with High SERS Activity and Photocatalytic Sterilization Performance.International journal of molecular sciences · 2024Article
- Emergence of potentially disinfection-resistant, naturalized Escherichia coli populations across food- and water-associated engineered environments.Scientific reports · 2024Article
- Article
- Transfer of beef bacterial communities onto food-contact surfaces.Frontiers in microbiology · 2024Article
- Impact of intense sanitization procedures on bacterial communities recovered from floor drains in pork processing plants.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
14 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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 animal-associated and are therefore transferred during cutting via personnel, equipment, machines, or the slaughter environment. We then created a facility-specific transmission map of bacterial flow, which predicted previously unknown sources of bacterial contamination. This allowed us to pinpoint specific taxa to particular environmental sources and provide the facility with essential information for targeted disinfection. For example, Moraxella spp., a prominent meat spoilage organism, which was one of the most abundant amplicon sequence variants (ASVs) detected on the meat, was most likely transferred from the gloves of employees, a railing at the classification step, and the polishing tunnel whips. Our results suggest that high-throughput full-length 16S rRNA gene sequencing has great potential in food monitoring applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.