2019
DOI: 10.1016/j.ijfoodmicro.2018.09.017
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Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life

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Cited by 44 publications
(66 citation statements)
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References 29 publications
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“…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%
“…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%
“…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%
“…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%