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Meat processing facilities play a vital role in the establishment of the end-product microbiota, from control steps implemented to control pathogens to adulterant exposure to the establishment of the product spoilage microbiota. Incidents of contamination can involve exposure to the nascent microbiome of the processing environment with possible consequences for product safety and quality. This study sought to assess the fluctuations in selected pre- and postchill sites during the processing day in one small- and one large-scale Irish poultry processor using culture-based and 16S rRNA gene amplicon sequencing. Culture-based studies show that bacterial abundance did not significantly change within bacterial groups on sampled sites during the processing day in either the small or large poultry processor. This was reinforced by 16S sequence analysis of samples, which showed variation in the microbiome by the …