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The sources and transmission routes of microbial populations throughout a meat processing facility

Food Science and Technology

The sources and transmission routes of microbial populations throughout a meat processing facility

B. Zwirzitz, S. U. Wetzels, et al.

This study reveals the alarming reality of microbial food spoilage in pork-processing plants, showcasing how high-throughput sequencing can trace the contamination back to specific sources, including something as mundane as employee gloves. Conducted by a team of experts, including Benjamin Zwirzitz and Stefanie U. Wetzels, the findings underscore the critical need for robust food safety measures.

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