Bibliographic Details
| Title: |
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. |
| Authors: |
Junior, Wilson José Fernandes Lemos, Costa, Lucas Marques, Guerra, Carlos Alberto, de Oliveira, Vanessa Sales, Barreto, Angela Gava, de Oliveira, Fabiano Alves, de Paula, Breno Pereira, Esmerino, Erick Almeida, Corich, Viviana, Giacomini, Alessio, Guerra, André Fioravante |
| Source: |
Frontiers in Microbiology; 2024, p1-15, 15p |
| Subject Terms: |
SUSTAINABILITY, FOOD safety, MEAT, HIERARCHICAL clustering (Cluster analysis), FOOD chains, SAUSAGES, MICROBIAL communities |
| Abstract: |
Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and microbiological parameters impacting meat products, particularly cooked sausages, within a sustainable supply chain, focusing on quality, spoilage populations, and syneresis formation under vacuum conditions. A comprehensive analysis was conducted on 355 samples collected over four seasons using high-throughput sequencing (16S/ITS) and microbiological and physicochemical [pH and water activity (aw)] assessments. The microbial growth predictor MicroLab_ShelfLife was employed, and multiple factor analysis (MFA) and agglomerative hierarchical clustering (AHC) were utilized to understand how these variables influence themicrobiome resilience of these products. Lactic and acetic acids were correlated with the microbiome of the sausages and the liquid coating covering them using metagenomic analyses. The study highlighted that 52% of the evaluated meat industries in southeastern Brazil are implementing including Trichosporon sp. and Candida sp., were identified as key genera influencing spoilage dynamics. In addition, Bacillus species emerged as dominant spoilage microorganisms, highlighting the need for new critical controls. This study demonstrates the impact of metagenomic approaches, including ITS and 16S amplicon sequencing, in revealing microbial community dynamics, storage temperature, and aw, which are essential for developing targeted interventions to enhance food safety and quality sustainably. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
