The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
| Authors | |
|---|---|
| Year of publication | 2022 |
| Type | Article in Periodical |
| Magazine / Source | MICROORGANISMS |
| MU Faculty or unit | |
| Citation | |
| Web | fulltext |
| Doi | http://dx.doi.org/10.3390/microorganisms10061106 |
| Keywords | fresh meattumbled meatmicrobiotalactic acid bacteriaMALDI-TOF MSincubation temperature |
| Description | The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of Enterobacteriaceae and lactic acid bacteria (LAB) were determined in the samples. LAB were isolated from 13 samples out of the 50 fresh meat samples. The species most frequently detected included Latilactobacillus sakei, Leuconostoc carnosum, Enterococcus gilvus, Latilactobacillus curvatus, and Leuconostoc gelidum. The meat sampled after the brine injection and tumbler massaging showed higher bacterial counts compared to fresh meat samples (p < 0.001). The heat treatment destroyed the majority of the bacteria, as the bacterial counts were beneath the limit of detection with a few exceptions. Although the primary cultivation of samples of cooked hams did not reveal the presence of LAB, their presence was confirmed in 11 out of 12 samples by a stability test. Bacteria of the genus Leuconostoc were the most numerous. |
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