Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely
associated with fresh meat and cooked meat products. They represent a controversial cohort …

The present study aimed to elaborate a review of multidrug-resistant (MDR) bacteria in soil,
food, aquatic environments, cattle, poultry, and swine farms in Brazil. Initially, the literature …

Bacterial contamination during slaughtering process is a safety problem and concern for
shelf life in meat production. We compare two different slaughter lines, sheep and cattle …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Poultry meat processing is a complex operation, and there are numerous opportunities for
poultry meat to come in contact with microorganisms during the various steps of processing …

Mesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S
rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of …

Avoiding meat contamination at slaughterhouses is crucial for food safety; consumers'
awareness and concern for the type of food they eat has attracted global attention and …

Exploring and measuring technology-relatedness and its collateral technology divergence
and convergence, would have far-reaching theoretical significance and academic value on …

This study aimed to verify the presence of Listeria monocytogenes, Salmonella spp., and
Escherichia coli in two Brazilian swine slaughterhouses, as well as to perform antibiograms …

A study monitoring lactic acid bacteria contamination was conducted in a company
producing fresh, minimally processed, packaged and ready-to-eat (RTE) vegetable salads …