Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

“…This effect has previously been observed in other meat products subjected to salting followed by a drying-ripening process (Giolitti et al, 1971;Graham and Blumer, 1971;Van der Riet, 1982;Carrascosa et al, 1988;Huerta et al, 1988;Silla et al, 1989;Rodríguez et al, 1994;García et al, 1995).…”

“…This species comprised 73% of the strains of staphylococci isolated from the surface of the pieces in the batches made without additives, 86% of those isolated from the interior of the pieces in the batches made without additives, 73% of those isolated from the surface of the pieces in the batches made with additives, and 82% of those isolated from the interior of the pieces in the batches made with additives. This species has also been identified as the most abundant species of Staphylococcus in other raw-cured meat products made from whole pieces (Von Reinbaben and Seipp, 1986;Molina et al, 1989;Carrascosa and Cornejo, 1991;Cornejo and Carrascosa, 1991;Rodríguez et al, 1994) and in fermented sausages (Seager et al, 1986;Coppola et al, 2000;Cocolin et al, 2001;Papamanoli et al, 2002;Rantsiou et al, 2005;Martín et al, 2006;García Fontán et al, 2007b;Martín et al, 2007). This species is, in fact, one of the most resistant to unfavourable environmental conditions (McMeekin et al, 1987;Chandler and McMeekin, 1989).…”

“…The predominance of the isolates of the genus Staphylococcus over those of the genera Micrococcus or Kocuria is a common finding in studies of characterization of the microflora of meat products (Graham and Blumer, 1971;Von Rheinbaben and Seipp, 1986;Molina et al, 1989;Comi et al, 1992;Kotzekidou, 1992;Delarras et al, 1994;Rodríguez et al, 1994;García et al, 1995;Rodríguez Jovita, 1997;Papamanoli et al, 2002;Martín et al, 2006). This same phenomenon has been observed by Delarras et al (1994) in different raw foods of animal origin.…”

“…This species was isolated equally from the batches made without additives and from those made with additives, and from the surface and the interior of the pieces. Staphylococcus equorum was the main species of staphylococci isolated from Spanish cecina (García et al, 1995) and has also been isolated by different authors in other raw-cured meat products made from whole pieces Kotzekidou, 1992;Rodríguez et al, 1994;Rodríguez Jovita, 1997), and from fermented sausages (Cantoni and Pizzo, 1980;Simonetti and Cantoni, 1983;Comi et al, 1986;Seager et al, 1986;García Fontán et al, 2007b). Staphylococus equorum is, along with Staph.…”

UV Disinfection of Hand-Rinse Greywater and Performance Testing Using Indigenous Staphylococcus spp.

“…Staphylococcus spp., some Micrococcus spp., and some Enterococcus spp. are of the few organisms known to be capable of growing in the high salt environment in MSA [30,31]; it is likely that the majority of the Lysostaphin TM negative MSA CFU were Micrococcus spp., as micrococci are one of the more abundant bacteria genera inhabiting human skin [32], however no further confirmations were performed to determine what the non-Staphylococcus spp. were.…”