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Ready-to-eat (RTE) poultry meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers. Antimicrobials applied to RTE meats tend to be broad-spectrum in their activities with differing effects on individual microorganisms. A broader understanding of the microbial ecology of RTE poultry meat products is needed to fully assess measures to extend shelf life such as antimicrobials. Developments in next generation sequencing have emerged as a viable means to assess overall microbial ecology responses in food products. This chapter discusses how these approaches can be used to better understand and manage spoilage processes.
- 1 Introduction
- 2 Foodborne pathogens in ready-to-eat poultry meat products
- 3 Ecology of microbial spoilage in RTE poultry meat products
- 4 Molecular analyses of microbial populations in RTE poultry meat products
- 5 Microbiome analyses using sequencing techniques: principles and applications
- 6 Using microbiome mapping to understand spoilage in RTE poultry meat products
- 7 The use of transcriptomics to analyze microbial reactions to different environmental conditions
- 8 Conclusion
- 9 Where to look for further information
- 10 References