Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life

Abstract: Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific...

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Autores principales:	América Chávez-Martínez, José Carlos Rodríguez-Figueroa, Mario Gallego, Martha Estrada Gandarilla
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	cooked ham Lactic acid bacteria shelf life Lactobacillus spp. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/5603ec961597438bb8a9bba839147e3b
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spelling	oai:doaj.org-article:5603ec961597438bb8a9bba839147e3b2021-12-02T07:32:27ZPrevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life0121-400410.17533/udea.vitae.v23n3a02https://doaj.org/article/5603ec961597438bb8a9bba839147e3bhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042016000300167&lng=en&tlng=enhttps://doaj.org/toc/0121-4004Abstract: Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life. Objectives: The aim was to quantify and identify LAB in commercial sliced cooked ham. Methods: Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30(C), mesophilic (30(C) and thermophilic (37ºC ) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 (g per liter of cycloheximide (25(C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37(C), all under anaerobic conditions (Gas-Pack System(, BBL) for 48-72h. Twenty-one colonies were randomly picked and physiologically and biochemically characterized. Results: No difference was observed in genuses between supermarkets; however, significant differences were observed between microbial genuses. Enterococci showed the lowest count (2.34 ± 0.05 log10 CFU/g) and Lactobacilli had the highest counts (5.98 ± 0.04 log10 CFU/g). Of the strains isolated 23.8% were identified as thermophillic Lactobacillus, 23.8% mesophilic Lactobacillus, 28.6% Enterococcus, 14.3% Lactococcus and 9.5% Streptococcus. From these, only six could be characterized to species level; one was L.lactis subsp. lactis and five were L. amylolyticus. Conclusions: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments. Therefore a study on the processing, distribution and in-site handling of RTE meat products at supermarkets may be necessary in order to increase its shelf life.América Chávez-MartínezJosé Carlos Rodríguez-FigueroaMario GallegoMartha Estrada GandarillaUniversidad de Antioquiaarticlecooked hamLactic acid bacteriashelf lifeLactobacillus spp.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 23, Iss 3, Pp 167-172
institution	DOAJ
collection	DOAJ
language	EN
topic	cooked ham Lactic acid bacteria shelf life Lactobacillus spp. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	cooked ham Lactic acid bacteria shelf life Lactobacillus spp. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 América Chávez-Martínez José Carlos Rodríguez-Figueroa Mario Gallego Martha Estrada Gandarilla Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
description	Abstract: Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life. Objectives: The aim was to quantify and identify LAB in commercial sliced cooked ham. Methods: Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30(C), mesophilic (30(C) and thermophilic (37ºC ) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 (g per liter of cycloheximide (25(C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37(C), all under anaerobic conditions (Gas-Pack System(, BBL) for 48-72h. Twenty-one colonies were randomly picked and physiologically and biochemically characterized. Results: No difference was observed in genuses between supermarkets; however, significant differences were observed between microbial genuses. Enterococci showed the lowest count (2.34 ± 0.05 log10 CFU/g) and Lactobacilli had the highest counts (5.98 ± 0.04 log10 CFU/g). Of the strains isolated 23.8% were identified as thermophillic Lactobacillus, 23.8% mesophilic Lactobacillus, 28.6% Enterococcus, 14.3% Lactococcus and 9.5% Streptococcus. From these, only six could be characterized to species level; one was L.lactis subsp. lactis and five were L. amylolyticus. Conclusions: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments. Therefore a study on the processing, distribution and in-site handling of RTE meat products at supermarkets may be necessary in order to increase its shelf life.
format	article
author	América Chávez-Martínez José Carlos Rodríguez-Figueroa Mario Gallego Martha Estrada Gandarilla
author_facet	América Chávez-Martínez José Carlos Rodríguez-Figueroa Mario Gallego Martha Estrada Gandarilla
author_sort	América Chávez-Martínez
title	Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
title_short	Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
title_full	Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
title_fullStr	Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
title_full_unstemmed	Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
title_sort	prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
publisher	Universidad de Antioquia
url	https://doaj.org/article/5603ec961597438bb8a9bba839147e3b
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Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life

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