The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand

The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand

Besides meat, pig organs are traditionally consumed in Asia. However, they can be a source of food poisoning. Less is known about the microbiome associated with different organ meats and the inter-animal variation in the microbiomes of organs. The aim of this pilot study was to characterize and comp...

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Bibliographic Details
Main Authors: Jutamat Klinsoda, Alongkot Boonsoongnern, Narut Thanantong, Tanyanant Kaminsonsakul, Khemmapas Treesuwan, Sudsai Trevanich, Barbara U. Metzler-Zebeli
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Pathogens
Subjects:
microbiome
pig
visceral organs
slaughterhouse
pork
bacterial transmission
Online Access:https://www.mdpi.com/2076-0817/14/5/475
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