Lactic acid bacteria in cooked hams - sources of contamination and chances of survival in the product

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F16%3AN0000044" target="_blank" >RIV/00027162:_____/16:N0000044 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14740/16:00089513 RIV/62157124:16270/16:43874542

Výsledek na webu

<a href="http://www.journals.elsevier.com/food-control" target="_blank" >http://www.journals.elsevier.com/food-control</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2015.09.019" target="_blank" >10.1016/j.foodcont.2015.09.019</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Lactic acid bacteria in cooked hams - sources of contamination and chances of survival in the product

Popis výsledku v původním jazyce

The aim of this study is microbiological analysis of individual technological operations during the industrial production of cooked hams, focusing on lactic acid bacteria (LAB). Samples were during the course of the entire cooked ham production cycle in May-June (Experiment I) and November-December (Experiment II). A total of 215 samples were taken and subsequently tested. The difference in the occurrence of LAB in meat before thermal processing resulted from the initial level of contamination of the raw material. A reduction to the number of LAB from 4.0 to 5.0 log CFU/g of meat to a value of practically zero occurred during the thermal processing. The LAB population increased during storage of the finished products. A level of 7.0 log CFU/g was reached in slices of ham in the modified atmosphere after three (Experiment I) or two (Experiment II) weeks of storage, respectively. LAB of the genera Leuconostoc (Leuc. carnosum, Leuc. mesenteroides and Leuc. gelidum) occurred most frequently in samples of cooked ham after thermal processing. These species were also isolated from the production environment. Lactobacillus sakei, Lbc. curvatus and Weissella viridescens were other species of LAB that were isolated from samples after thermal processing.

Název v anglickém jazyce

Lactic acid bacteria in cooked hams - sources of contamination and chances of survival in the product

Popis výsledku anglicky

The aim of this study is microbiological analysis of individual technological operations during the industrial production of cooked hams, focusing on lactic acid bacteria (LAB). Samples were during the course of the entire cooked ham production cycle in May-June (Experiment I) and November-December (Experiment II). A total of 215 samples were taken and subsequently tested. The difference in the occurrence of LAB in meat before thermal processing resulted from the initial level of contamination of the raw material. A reduction to the number of LAB from 4.0 to 5.0 log CFU/g of meat to a value of practically zero occurred during the thermal processing. The LAB population increased during storage of the finished products. A level of 7.0 log CFU/g was reached in slices of ham in the modified atmosphere after three (Experiment I) or two (Experiment II) weeks of storage, respectively. LAB of the genera Leuconostoc (Leuc. carnosum, Leuc. mesenteroides and Leuc. gelidum) occurred most frequently in samples of cooked ham after thermal processing. These species were also isolated from the production environment. Lactobacillus sakei, Lbc. curvatus and Weissella viridescens were other species of LAB that were isolated from samples after thermal processing.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

MAR

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

1-5

Kód UT WoS článku

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EID výsledku v databázi Scopus

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