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. 2020 Jul 10;6:26. doi: 10.1038/s41522-020-0136-z

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 5 — Only taxa that are associated with meat spoilage or include relevant pathogens are shown. Non-relevant taxa were grouped into a single group called “Other”. The relative contribution of each genus (columns) from each source (rows) is indicated by the color of the intersecting tile. Taxa are clustered by shared-source similarity. BCE: bacterial cell equivalents as determined by 16S rRNA gene qPCR.