Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain.

Autor: Lemos Junior WJF; Department of Biology, University of Padova, Padova, Italy., Marques Costa L; BRC Ingredientes Ltda., Rio Claro, São Paulo, Brazil., Alberto Guerra C; BRC Ingredientes Ltda., Rio Claro, São Paulo, Brazil., Sales de Oliveira V; Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro, Brazil., Gava Barreto A; Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil., Alves de Oliveira F; Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil., de Paula BP; Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil., Esmerino EA; Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro, Brazil., Corich V; Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Padua, Italy.; Department of Land, Environment, Agriculture and Forestry-TeSAF Legnaro, Padova, Italy., Giacomini A; Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Padua, Italy., Guerra AF; Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2024 Sep 12; Vol. 15, pp. 1457819. Date of Electronic Publication: 2024 Sep 12 (Print Publication: 2024).