Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log A...

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Bibliographic Details
Published in:Foods 2023-06, Vol.12 (13), p.2475
Main Authors: Mustedanagic, Azra, Schrattenecker, Anna, Dzieciol, Monika, Tichy, Alexander, Thalguter, Sarah, Wagner, Martin, Stessl, Beatrix
Format: Article
Language:English
Subjects:
Bacteria
brine cultures
carbohydrate utilization
Carbohydrates
Cellulose
Cold storage
Cooking
Food contamination & poisoning
Food processing
Food science
food spoilage
genotypic diversity
Ham
Investigations
Lactic acid
Lactic acid bacteria
lactic acid bacteria (LAB)
Leuconostoc
Meat
Meat processing
microbial limit
Microbiota
Microorganisms
Packaging
Pork
Shelf life
Temperature
Vacuum packaging
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Summary:Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log AMC/LAB CFU/g was exceeded. Eight out of nine lots exceeded the microbial limit after 20 days of storage. Lactic acid bacteria strains, particularly and , prevailed in vacuum-packed cooked ham. 2 (Leuc 2) and 4 (Sakei 4) were isolated from raw meat and the post-cooking area of the food processing facility. Carbohydrate utilization patterns of PFGE types isolated from raw meat and the food processing environment differed from those isolated from cooked ham. These findings demonstrate how raw meat and its processing environment impact the quality and shelf life of cooked ham.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12132475