Microbiome’s Place in Meat: Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence

Meat processing facilities create a perfect niche environment for microbial growth and persistence, both freely and in biofilms. These organisms exist in complex communities, characterized by cooperation and competition, and we are trying to understand how these dynamics are impacted by the introduction of pathogens like Listeria monocytogenes. Here, we will introduce you to our current knowledge of the meat processing microbiome and our new work on the microbial interactions within it when pathogens are introduced. We will discuss how resilient these microbiomes are and environmental features that could be harnessed to alter them to improve food safety and quality in meats.