{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T16:15:37Z","timestamp":1793463337600,"version":"4.5.0"},"reference-count":45,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T00:00:00Z","timestamp":1726099200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and microbiological parameters impacting meat products, particularly cooked sausages, within a sustainable supply chain, focusing on quality, spoilage populations, and syneresis formation under vacuum conditions. A comprehensive analysis was conducted on 355 samples collected over four seasons using high-throughput sequencing (16S\/ITS) and microbiological and physicochemical [pH and water activity (a\n                    <jats:sub>w<\/jats:sub>\n                    )] assessments. The microbial growth predictor MicroLab_ShelfLife was employed, and multiple factor analysis (MFA) and agglomerative hierarchical clustering (AHC) were utilized to understand how these variables influence the microbiome resilience of these products. Lactic and acetic acids were correlated with the microbiome of the sausages and the liquid coating covering them using metagenomic analyses. The study highlighted that 52% of the evaluated meat industries in southeastern Brazil are implementing effective protocols for sustainable chain production. The results indicated that the durability of vacuum-packaged cooked sausages was primarily influenced by storage temperature (RV coefficient of 0.906), initial microbial load (0.755), and a\n                    <jats:sub>w<\/jats:sub>\n                    (0.624). Average microbial counts were 4.30 log cfu\/g (initial), 4.61 (7\u00b0C\/4 days), 4.90 (7\u00b0C\/8 days), 6.06 (36\u00b0C\/4 days), and 6.79 (36\u00b0C\/8 days). Seasonal durability analysis revealed that winter had the highest average durability of 45.58 days, while summer had the lowest at 26.33 days. Yeast populations, including\n                    <jats:italic>Trichosporon<\/jats:italic>\n                    sp. and\n                    <jats:italic>Candida<\/jats:italic>\n                    sp., were identified as key genera influencing spoilage dynamics. In addition,\n                    <jats:italic>Bacillus<\/jats:italic>\n                    species emerged as dominant spoilage microorganisms, highlighting the need for new critical controls. This study demonstrates the impact of metagenomic approaches, including\n                    <jats:italic>ITS<\/jats:italic>\n                    and\n                    <jats:italic>16S<\/jats:italic>\n                    amplicon sequencing, in revealing microbial community dynamics, storage temperature, and a\n                    <jats:sub>w<\/jats:sub>\n                    , which are essential for developing targeted interventions to enhance food safety and quality sustainably.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2024.1457819","type":"journal-article","created":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T00:51:23Z","timestamp":1726102283000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":19,"title":["Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain"],"prefix":"10.3389","volume":"15","author":[{"given":"Wilson Jos\u00e9 Fernandes","family":"Lemos Junior","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucas","family":"Marques Costa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos","family":"Alberto Guerra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vanessa","family":"Sales de Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angela","family":"Gava Barreto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fabiano","family":"Alves de Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Breno Pereira de","family":"Paula","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erick Almeida","family":"Esmerino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viviana","family":"Corich","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alessio","family":"Giacomini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andr\u00e9 Fioravante","family":"Guerra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,9,12]]},"reference":[{"key":"B1","author":"Addinsoft","year":"2019","journal-title":"Data Analysis and Statistics With Microsoft Excel"},{"key":"B2","doi-asserted-by":"publisher","first-page":"109072","DOI":"10.1016\/j.meatsci.2022.109072","article-title":"Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage","volume":"197","author":"Aksu","year":"2023","journal-title":"Meat Sci."},{"key":"B3","doi-asserted-by":"publisher","first-page":"52331","DOI":"10.3390\/foods11152331","article-title":"Microbiological safety and shelf-life of low-salt meat products-a review","volume":"11","author":"Barcenilla","year":"2022","journal-title":"Foods"},{"key":"B4","doi-asserted-by":"publisher","first-page":"4470","DOI":"10.1108\/BFJ-10-2022-0866","article-title":"Sustainability practices and challenges in the meat supply chain: a systematic literature review","volume":"125","author":"Caccialanza","year":"2023","journal-title":"Br. 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