In this study, we investigated changes of microbiota composition on the surface of pig carcasses during chilling and their associations with temporal and spatial changes of wind speed, air temperature, and air humidity. The composition of microbiota on a carcass surface varied greatly with sampling sites; in particular, the surfaces of forelegs and neck had higher load of microorganisms and different microbiota composition compared to in the air and other carcass parts. However, such a difference in the microbiota composition decreased as chilling time extended. The positive detection ratios of microbial genes resistant to sulfonamides, quinolones, tetracyclines, and Î²-lactams were found different greatly with chilling time and sampling sites. The Î²-lactam and tetracycline resistant genes were observed in higher ratios in airborne microorganisms in the chiller, while the sulfa and tetracycline resistant genes had higher ratios in the microbiota on pig carcasses. Actual measurements and dynamic simulation showed that air...
Changes of the microbiota composition on the surface of pig carcasses during chilling and its associations with alterations in chiller's temperature and air humidity.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Sciences, Jiangsu Collaborative Innovation Center for Quality Control of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. E-mail email@example.com
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Xiaonan Jia, Yingqun Nian, Di Zhao, Juqing Wu, Chunbao Li; Changes of the microbiota composition on the surface of pig carcasses during chilling and its associations with alterations in chiller's temperature and air humidity.. IFIS Food and Health Sciences Database 2022; doi:
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