Lactic acid bacteria in cooked hams - Sources of contamination
and chances of survival in the product

J 2016

Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product

DUŠKOVÁ, Marta, Josef KAMENÍK, Ines LAČANIN, Ondrej ŠEDO, Zbyněk ZDRÁHAL et. al.

Basic information

Original name

Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product

Authors

DUŠKOVÁ, Marta (203 Czech Republic), Josef KAMENÍK (203 Czech Republic), Ines LAČANIN (705 Slovenia), Ondrej ŠEDO (203 Czech Republic, belonging to the institution) and Zbyněk ZDRÁHAL (203 Czech Republic, guarantor, belonging to the institution)

Edition

Food Control, Oxford, ELSEVIER SCI LTD, 2016, 0956-7135

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10600 1.6 Biological sciences

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Full Text

Impact factor

Impact factor: 3.496

RIV identification code

RIV/00216224:14740/16:00089513

Organization unit

Central European Institute of Technology

DOI

http://dx.doi.org/10.1016/j.foodcont.2015.09.019

UT WoS

000365360100001

Keywords in English

Bacterial spoilage; Leuconostoc; Lactobacillus; Meat; Factory environment

Abstract

V originále

The aim of this study is microbiological analysis of individual technological operations during the industrial production of cooked hams, focusing on lactic acid bacteria (LAB). Samples were during the course of the entire cooked ham production cycle in May-June (Experiment I) and November-December (Experiment II). A total of 215 samples were taken and subsequently tested. The difference in the occurrence of LAB in meat before thermal processing resulted from the initial level of contamination of the raw material. A reduction to the number of LAB from 4.0 to 5.0 log CFU/g of meat to a value of practically zero occurred during the thermal processing. The LAB population increased during storage of the finished products. A level of 7.0 log CFU/g was reached in slices of ham in the modified atmosphere after three (Experiment I) or two (Experiment II) weeks of storage, respectively. LAB of the genera Leuconostoc (Leuc. carnosum, Leuc. mesenteroides and Leuc. gelidum) occurred most frequently in samples of cooked ham after thermal processing. These species were also isolated from the production environment. Lactobacillus sakei, Lbc. curvatus and Weissella viridescens were other species of LAB that were isolated from samples after thermal processing.

Links

ED1.1.00/02.0068, research and development project

Name: CEITEC - central european institute of technology

Citovat

DUŠKOVÁ, Marta, Josef KAMENÍK, Ines LAČANIN, Ondrej ŠEDO and Zbyněk ZDRÁHAL. Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product. Food Control. Oxford: ELSEVIER SCI LTD, 2016, vol. 61, March, p. 1-5. ISSN 0956-7135. Available from: https://dx.doi.org/10.1016/j.foodcont.2015.09.019.

@article{1338669,
   author = {Dušková, Marta and Kameník, Josef and Lačanin, Ines and Šedo, Ondrej and Zdráhal, Zbyněk},
   article_location = {Oxford},
   article_number = {March},
   doi = {http://dx.doi.org/10.1016/j.foodcont.2015.09.019},
   keywords = {Bacterial spoilage; Leuconostoc; Lactobacillus; Meat; Factory environment},
   language = {eng},
   issn = {0956-7135},
   journal = {Food Control},
   title = {Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product},
   url = {http://www.sciencedirect.com/science/article/pii/S0956713515301985},
   volume = {61},
   year = {2016}
}

TY  - JOUR
ID  - 1338669
AU  - Dušková, Marta - Kameník, Josef - Lačanin, Ines - Šedo, Ondrej - Zdráhal, Zbyněk
PY  - 2016
TI  - Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product
JF  - Food Control
VL  - 61
IS  - March
SP  - 1-5
EP  - 1-5
PB  - ELSEVIER SCI LTD
SN  - 09567135
KW  - Bacterial spoilage
KW  - Leuconostoc
KW  - Lactobacillus
KW  - Meat
KW  - Factory environment
UR  - http://www.sciencedirect.com/science/article/pii/S0956713515301985
L2  - http://www.sciencedirect.com/science/article/pii/S0956713515301985
N2  - The aim of this study is microbiological analysis of individual technological operations during the industrial production of cooked hams, focusing on lactic acid bacteria (LAB). Samples were during the course of the entire cooked ham production cycle in May-June (Experiment I) and November-December (Experiment II). A total of 215 samples were taken and subsequently tested. The difference in the occurrence of LAB in meat before thermal processing resulted from the initial level of contamination of the raw material. A reduction to the number of LAB from 4.0 to 5.0 log CFU/g of meat to a value of practically zero occurred during the thermal processing. The LAB population increased during storage of the finished products. A level of 7.0 log CFU/g was reached in slices of ham in the modified atmosphere after three (Experiment I) or two (Experiment II) weeks of storage, respectively. LAB of the genera Leuconostoc (Leuc. carnosum, Leuc. mesenteroides and Leuc. gelidum) occurred most frequently in samples of cooked ham after thermal processing. These species were also isolated from the production environment. Lactobacillus sakei, Lbc. curvatus and Weissella viridescens were other species of LAB that were isolated from samples after thermal processing.
ER  -

DUŠKOVÁ, Marta, Josef KAMENÍK, Ines LAČANIN, Ondrej ŠEDO and Zbyněk ZDRÁHAL. Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product. \textit{Food Control}. Oxford: ELSEVIER SCI LTD, 2016, vol.~61, March, p.~1-5. ISSN~0956-7135. Available from: https://dx.doi.org/10.1016/j.foodcont.2015.09.019.

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