Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life

Raimondi, Stefano; Luciani, Rosaria; Sirangelo, Tiziana Maria; Amaretti, Alberto; Leonardi, Alan; Ulrici, Alessandro; Foca, Giorgia; D’Auria, Giuseppe; Moya, Andrés; Zuliani, Véronique; Seibert, Tim Martin; Søltoft-Jensen, Jakob; Rossi, Maddalena

doi:10.1016/j.ijfoodmicro.2018.09.017

Cited by 40 publications

(58 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our first strategy was to recover microbiota from several types of cooked ham (different brands) stored under air or vacuum. As previously demonstrated by Raimondi and colleagues (Raimondi et al, 2019), the microbiota of the four types of cooked ham was poorly diverse but highly variable.…”

Section: Discussionsupporting

confidence: 54%

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Chaillou¹,

Ramaroson²,

Coeuret³

et al. 2020

Preprint

View full text Add to dashboard Cite

We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from local supermarkets, sampled near the use-by-date, were characterised. The four ham microbiota showed a relative low diversity but harboured quite dissimilar communities. Two ham samples were dominated by different Proteobacteria (Pseudomonas, Serratia for one, Psychrobacter and Vibrio for the other one) while the two others were dominated by Firmicutes (Latilactobacillus and Leuconostoc). Second, sterile diced cooked ham, prepared with reduced level of nitrite was inoculated with the two Proteobacteria-rich microbiota collected from the aforementioned commercial samples together with a Lactococcus lactis protective strain. Dices were then treated at 500 MPa for 5 minutes and bacterial dynamics was monitored during storage at 8°C. Applied alone, none of the treatments stabilized durably the growth of hams microbiota. Nevertheless, the combination of biopreservation and high pressure treatment was efficient to reduce the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that use of biopreservation and high pressure treatment as an alternative to nitrite reduction for ensuring cooked ham microbial safety merits attention but still requires improvement.

show abstract

Section: Discussionsupporting

confidence: 54%

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Chaillou¹,

Ramaroson²,

Coeuret³

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…A strain for each biotype was taxonomically characterized by partial sequencing of the 16S rRNA gene sequencing, utilizing primers targeting the V1-V3 portion. Primer sequences and PCR conditions were set up according to Raimondi et al [45]. The sequences, obtained from a service provider (Eurofins Genomics, Ebersberg, Germany), were compared to those in SILVA SSU database utilizing SINA Aligner v1.2.11 (https://www.arb-silva.de/aligner/).…”

Section: Taxonomic Attributionmentioning

confidence: 99%

Antibiotic Resistance, Virulence Factors, Phenotyping, and Genotyping of Non-Escherichia coli Enterobacterales from the Gut Microbiota of Healthy Subjects

Amaretti

Righini

Candeliere

et al. 2020

IJMS

Self Cite

View full text Add to dashboard Cite

Non-Escherichia coli Enterobacterales (NECE) can colonize the human gut and may present virulence determinants and phenotypes that represent severe heath concerns. Most information is available for virulent NECE strains, isolated from patients with an ongoing infection, while the commensal NECE population of healthy subjects is understudied. In this study, 32 NECE strains were isolated from the feces of 20 healthy adults. 16S rRNA gene sequencing and mass spectrometry attributed the isolates to Klebsiella pneumoniae, Klebsiella oxytoca, Enterobacter cloacae, Enterobacter aerogenes, Enterobacter kobei, Citrobacter freundii, Citrobacter amalonaticus, Cronobacter sp., and Hafnia alvei, Morganella morganii, and Serratia liquefaciens. Multiplex PCR revealed that K. pneumoniae harbored virulence genes for adhesins (mrkD, ycfM, and kpn) and enterobactin (entB) and, in one case, also for yersiniabactin (ybtS, irp1, irp2, and fyuA). Virulence genes were less numerous in the other NECE species. Biofilm formation was spread across all the species, while curli and cellulose were mainly produced by Citrobacter and Enterobacter. Among the most common antibiotics, amoxicillin-clavulanic acid was the sole against which resistance was observed, only Klebsiella strains being susceptible. The NECE inhabiting the intestine of healthy subjects have traits that may pose a health threat, taking into account the possibility of horizontal gene transfer.

show abstract

“…Furthermore, the proximity of wet markets to nearby clinics and hospitals might have also contributed to the transfer of these microorganisms, as shown in other related studies [4,35,36]. The above mentioned bacterial species were also identified in other food processing studies and were reported to be the primary cause of various foodborne illnesses [37][38][39]. Further epidemiological surveys would help validate the presence of such pathogens on wet market wooden cutting boards.…”

Section: The Influence Of Traditional Cleaning Practices On the Woodementioning

confidence: 65%

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

et al. 2020

View full text Add to dashboard Cite

Hong Kong's wet markets play a crucial role in the country's supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong's wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong' wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.

show abstract

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life

Cited by 40 publications

References 29 publications

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Antibiotic Resistance, Virulence Factors, Phenotyping, and Genotyping of Non-Escherichia coli Enterobacterales from the Gut Microbiota of Healthy Subjects

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

Contact Info

Product

Resources

About