Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing
Azra Mustedanagic,
Anna Schrattenecker,
Monika Dzieciol
et al.
Abstract: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 log10 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 Leuconostoc carnosum and Latilactobacillus sakei, prevailed in va… Show more
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