## Results and Discussion  
### Identified Species  
A total of 523 microorganisms were isolated from PCA and MRS agar culture media. Of these, 240 catalase positive isolates were discarded from the MRS medium since only the presence of lactic acid bacteria was investigated in this medium. Two-hundred microorganisms with different profiles were identified from these isolates, including mesophilic aerobic bacteria, lactic acid bacteria, and yeasts and molds. The results of the identifications are shown below in Tables 2-4, ordered from the greatest to the least presence on the surfaces. Overall, in terms of mesophilic aerobes, there was a higher proportion of Gram-negative bacteria (57.27%) (Table 2). According to the study presented by [PERSON] et al., Gram-negative bacteria such as _Pseudomonas_ spp. have a greater capacity to form biofilms than Gram-positive bacteria [13]. The presence of the genera _Bacillus_ spp., _Pseudomonas_ spp., _Staphylococcus_ spp., _Aeromonas_ spp., _Serratia_ spp., _Enterobacter_ spp., _Ralstonia_ spp., _Proteus vulgaris_, or _Stenotrophomonas maltophilia_ has also been described in raw meat cold stores [23]. In the present study, the major bacterial genera found were _Bacillus_ spp. (28.18% of the isolated bacteria) and _Pseudomonas_ spp. (21.82%). The species identified within the genera _Bacillus_ spp. were _Bacillus subtilis_ (86.96%), _Bacillus megaterium_ (6.52%), and _Bacillus licheniformis_ (6.52%). The identified species of the genus _Pseudomonas_ spp. were _Pseudomonas_ (40.00%), _Pseudomonas luteola_ (40.00%), and _Pseudomonas stutzeri_ (20.00%). These results are in concordance with other surfaces studies on which _Pseudomonas_ spp. was predominant [24; 25; 26; 27]. [PERSON] et al. also evaluated a beef and pork processing plant, identifying _Pseudomonas_ spp. and several species of enterobacteria as major components of the surface microbiota [28]. In addition, according to [PERSON] et al., the dominant genera in another meat industry (beef slaughterhouse and cutting room) were _Staphylococcus_ spp. and _Bacillus_ spp. [29]. Like in the present study, _Lactobacillus_ spp., _Staphylococcus_ spp., and _Enterobacter_ spp. were also present. _Mannheimia haemolytica_ (9.17%), _Rhizobium radiolobacter_ (7.34%), _Staphylococcus_ spp. (6.42%), and _Aeromonas_ spp. (5.50%) (Table 2) were also found in the Iberian pig processing plant, in line with [PERSON] and [PERSON] and [PERSON] et al. for _Aeromonas_ spp. [27; 30]. In another slaughterhouse, also analyzed after the cleaning and disinfection processes, the identified genera from a non-selective medium were _Aerococcus_ spp., _Acinetobacter_ spp., _Pseudomonas_ spp., _Staphylococcus_ spp., and _Serratia_ spp. [13]. Furthermore, in another study conducted by [PERSON] et al., the most abundant genera of the microbiota present on the food contact surfaces were _Pseudomonas_ spp., _Microbacterium_ spp., _Stenotrophomonas_ spp., _Staphylococcus_ spp., and _Streptococcus_ spp. [26]. All these findings suggest that the type of microbiota found can be different depending on the surface area and the food industry, which may have a direct influence on the final hygiene of the food product. It has been demonstrated that food industry surfaces, including those of the equipment, present an entire microbial ecosystem both during production and after cleaning and disinfection. The microbiota present is partly a reflection of the raw material used [31]. In this case, starter cultures are used to produce raw-cured meat. A typical starter for the preparation of raw-cured sausages is composed of _Lactobacillus sakei_, _Staphylococcus xylosus_, and _Staphylococcus carnosus_[32]. In this regard, different species of _Lactobacillus_ spp. which can be used as starters were found in both Plant A and Plant B of the present study (Table 3), thus indicating that microbiota from food is transferred to the surfaces. Regarding lactic acid bacteria, the predominant species were _Leuconostoc mesenteroides_ spp.