Evidence map›Paper›PMID 42100689›Full record

ArticleFrontiers in microbiology2026

Dynamics of microbial contamination and hygiene risk points in the production of ready-to-eat Yao meat.

Minjun Liu, Yaowen Zhang, Xia Chen, Fangzhe Ren, Mingshu Xu, Honggang Lai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Minjun LiuSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.
Yaowen ZhangSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.
Xia ChenSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.
Fangzhe RenJiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou, China.
Mingshu XuZhejiang Meat Processing and Quality Control Engineering Technology Research Center, Zhejiang, China.
Honggang LaiSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ready-to-eat (RTE) meat products processed under mild or low-temperature conditions are particularly susceptible to microbial contamination. In this study, culture-based methods combined with 16S rRNA gene sequencing were applied to investigate microbial contamination dynamics and identify hygiene risk points throughout the production of Yao meat in a central kitchen in eastern China. The highest microbial loads were observed during the thawing stage, with total viable counts reaching 6.08 ± 0.30 log

Indexed as

16S rRNA sequencinghygiene risk pointsmicrobial contamination dynamicsready-to-eat meatsource trackingYao meat

Identifiers

PMID42100689
PMCPMC13144047

What OpenQuestion holds

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Registered trials

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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.