Microbiome
Microbiome and resistome successions in pig carcasses and fresh pork meat throughout slaughtering, processing and shelf-life.
Elena Fernández-Trapote, José F Cobo-Díaz, Márcia Oliveira, Alba Puente, Daniel Berdejo, Héctor Puente, Rebeca Cordero-García, Mercedes López, Miguel Prieto, Héctor Argüello, Avelino Alvarez-Ordóñez
Published: 202610.1186/s40168-025-02288-3
Abstract
BACKGROUND: Slaughterhouses and meat cutting plants represent potential hotspots for the spread and transfer of spoilage and pathogenic, including antimicrobial resistant, bacteria to meat and meat products. Here, we characterise the progression of t…
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