Microbiome and resistome successions in pig carcasses and fresh pork meat throughout slaughtering, processing and shelf-life
Overall, our results provide the most detailed metagenomics-based perspective on the microbial successions of pig carcasses and fresh meat cuts during slaughtering, processing, and commercialisation. The observations made suggest that selection pressures imposed by processing steps and contact with facility surfaces contribute to shaping the microbiome and resistome of the two pork products throughout their production line and shelf-life. Video Abstract.
Authors
- Miguel Prieto
- Mercedes G. López (ORCID: https://orcid.org/0000-0002-0660-8119)
- Daniel Berdejo (ORCID: https://orcid.org/0000-0001-5053-8309)
- Rebeca Cordero-García
- José Francisco Cobo-Díaz (ORCID: https://orcid.org/0000-0002-0898-2358)
- Avelino Álvarez‐Ordóñez (ORCID: https://orcid.org/0000-0002-9951-4786)
- Márcia Rodrigues Carvalho Oliveira (ORCID: https://orcid.org/0000-0001-8321-4394)
- Alba Puente (ORCID: https://orcid.org/0000-0003-4143-3876)
- Héctor Puente
- Elena Fernández-Trapote
- Héctor Argüello
Institutions
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (ES)
- Universidad de León (ES)
Publication Details
- Journal
- Microbiome
- Published
- 2026-01-21
- DOI
- https://doi.org/10.1186/s40168-025-02288-3
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00