HIGHLIGHTS
- who: Frederic Borges from the Lala Lajpat Rai University of Veterinary and Animal Sciences, India have published the paper: Contribution of omics to biopreservation: Toward food microbiome engineering, in the Journal: (JOURNAL)
SUMMARY
Biopreservation of raw meat (lamb, pork, beef, or poultry) and processed meat (sausage, cooked ham) has also focused on the control of pathogenic and spoilage bacteria as well as extension of shelf life (Jones et_al, 2010; Zagorec and Champomier-Vergès, 2017; Wang et_al, 2019). One strain of the Gram-negative species Hafnia alvei is also available on the market . . .
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