A Pilot Study: the Development of a Facility-Associated Microbiome and Its Association with the Presence of Listeria Spp. in One Small Meat Processing Facility

Author:

Belk Aeriel D.12ORCID,Frazier A. Nathan1,Fuerniss Luke K.1,Delmore Robert1,Belk Keith1,Borlee Brad3ORCID,Geornaras Ifigenia1,Martin Jennifer N.1,Metcalf Jessica L.14ORCID

Affiliation:

1. Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA

2. Joint Institute for Food Safety and Applied Microbiology, University of Maryland, College Park, Maryland, USA

3. Department of Microbiology, Immunology, and Pathology, Colorado State University, Fort Collins, Colorado, USA

4. CIFAR Azrieli Global Scholars Program, CIFAR, Toronto, Canada

Abstract

This study provides critical knowledge to improve meat safety and quality from small meat processing facilities. Principally, it demonstrates the importance of facility design and room condition to the development of important microbial communities; temperature, sanitation regimen, and physical barriers all influence the ability of microorganisms to join the stable core community.

Funder

Colorado State University

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

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