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Fig. 1 | Microbiome

Fig. 1

From: Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity

Fig. 1

Schematic map of the meat processing facility and summarized information on the surfaces sampled per room. The 10 visits performed over 1.5 years were grouped in 3 time categories (indicated at the top of the figure). The different surfaces sampled at each processing room are indicated in the map, together with their classification as food contact surfaces (FCS) or non-food contact surfaces (NFCS). Asterisks in the “Room” legend indicate those room groups comprising more than one physical room

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