Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the
contamination of food from the raw materials or from microbial communities residing in food …

Deep investigation of the microbiome of food-production and food-processing environments
through whole-metagenome sequencing (WMS) can provide detailed information on the …

This review discusses the fate of antimicrobial resistance and virulence genes frequently
present among microbiomes. A central concept in epidemiology is the mean number of …

Fresh fish is a highly perishable product and is easily spoiled by microbiological activity and
chemical oxidation of lipids. However, microbial spoilage is the main factor linked with the …

Contaminated fresh produce has been identified as a vehicle for human foodborne illness.
The present study investigated the counts, antimicrobial resistance profile, and genome …

Several microbial taxa have been associated with food processing facilities, and they might
resist by attaching on tools and equipment even after sanitation procedures, producing …

Fresh produce is suggested to contribute highly to shaping the gut resistome. We
investigated the impact of pig manure and irrigation water quality on microbiome and …

In the last years, advances in high throughput sequencing technologies have opened the
possibility to broaden environmental monitoring activities in facilities processing food …

Antimicrobial resistance (AMR) represents a significant global health problem which
challenges Sustainable Development Goal 3 of the United Nations, with growing concerns …

The microbiome of surfaces along the beef processing chain represents a critical nexus
where microbial ecosystems play a pivotal role in meat quality and safety of end products …