About this Research Topic
Many studies have evaluated the efficacy of these treatments for pathogens and hygiene indicators. However, information on how they shape the microbial community in meat processing facilities on the whole or their impact on organisms that are significant to product shelf life is limited. In addition, sanitization may select for bacteria that are less susceptible to biocides. Information on whether or not the application of these hurdles would give rise to bacterial resistance to these biocides or cross-resistance to other sanitizers or therapeutic antibiotics is needed.
This Research Topic collects papers that add to our understanding of how antimicrobial hurdles shape the microbial ecology in meat processing facilities and meat products as well as their relationship with antimicrobial resistance. We welcome Original Research, Reviews, Opinion, Hypothesis and Theory, and Perspectives.
Keywords: Antimicrobials, Meat, Resistance, Shelf life, Persistence, Pathogens
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.