Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Food Microbiology
Charalampos VasilopoulosFrédéric Leroy

Abstract

The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towards certain Enterobacteriaceae (Hafnia alvei, Enterobacter spp., and Pantoea agglomerans) and lactic acid bacteria (mainly vagococci and Streptococcus parauberis) was observed. B. thermosphacta, Leuconostoc carnosum and carnobacteria were also detected, but only after allowing bacterial outgrowth by incubating the meat logs at 7 degrees C for four weeks. After a mild post-pasteurisation process and subsequent handling, incubation of the meat logs at 7 degrees C for four weeks led to outgrowth of Enterobacteriaceae (mainly En...Continue Reading

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Citations

Jun 12, 2012·International Journal of Food Microbiology·Agapi I DoulgerakiGeorge-John E Nychas
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Charalampos VasilopoulosFrédéric Leroy
Jun 5, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Fernando Pérez-RodríguezRosa María García-Gimeno
Jul 21, 2021·Critical Reviews in Food Science and Nutrition·Yi XuQuansheng Chen

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