Dynamics of microbial contamination and hygiene risk points in the production of ready-to-eat Yao meat
spp. dominated the end product without a clearly identifiable source, indicating the presence of uncharacterized contamination routes. Overall, these results identify critical hygiene risk points during Yao meat production and provide insights into microbial contamination patterns in traditional RTE meat products.
Authors
- Ye Zhang (ORCID: https://orcid.org/0009-0008-7238-1013)
- X Chen (ORCID: https://orcid.org/0000-0001-9801-0343)
- Honggang Lai (ORCID: https://orcid.org/0000-0002-4520-4432)
- Fangzhe Ren
- Minjun Liu
- Mingshu Xu
Institutions
- Ministry of Culture (IN)
- Ministry of Agriculture (HU)
- Department of Food Technology and Quality Control (NP)
- Yangzhou University (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2026-04-22
- DOI
- https://doi.org/10.3389/fmicb.2026.1829503
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00