The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was als...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/10/6/1106 |
| _version_ | 1797484284034940928 |
|---|---|
| author | Helena Veselá Kateřina Dorotíková Marta Dušková Petra Furmančíková Ondrej Šedo Josef Kameník |
| author_facet | Helena Veselá Kateřina Dorotíková Marta Dušková Petra Furmančíková Ondrej Šedo Josef Kameník |
| author_sort | Helena Veselá |
| collection | DOAJ |
| description | The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of <i>Enterobacteriaceae</i> and lactic acid bacteria (LAB) were determined in the samples. LAB were isolated from 13 samples out of the 50 fresh meat samples. The species most frequently detected included <i>Latilactobacillus sakei</i>, <i>Leuconostoc carnosum</i>, <i>Enterococcus gilvus</i>, <i>Latilactobacillus curvatus</i>, and <i>Leuconostoc gelidum</i>. The meat sampled after the brine injection and tumbler massaging showed higher bacterial counts compared to fresh meat samples (<i>p</i> < 0.001). The heat treatment destroyed the majority of the bacteria, as the bacterial counts were beneath the limit of detection with a few exceptions. Although the primary cultivation of samples of cooked hams did not reveal the presence of LAB, their presence was confirmed in 11 out of 12 samples by a stability test. Bacteria of the genus <i>Leuconostoc</i> were the most numerous. |
| first_indexed | 2024-03-09T23:00:18Z |
| format | Article |
| id | doaj.art-ae66fe05c7854380b5fe8af2d47baa0e |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T23:00:18Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-ae66fe05c7854380b5fe8af2d47baa0e2023-11-23T18:03:05ZengMDPI AGMicroorganisms2076-26072022-05-01106110610.3390/microorganisms10061106The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked HamsHelena Veselá0Kateřina Dorotíková1Marta Dušková2Petra Furmančíková3Ondrej Šedo4Josef Kameník5Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech RepublicCentral European Institute of Technology, Masaryk University, 625 00 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, 612 42 Brno, Czech RepublicThe aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of <i>Enterobacteriaceae</i> and lactic acid bacteria (LAB) were determined in the samples. LAB were isolated from 13 samples out of the 50 fresh meat samples. The species most frequently detected included <i>Latilactobacillus sakei</i>, <i>Leuconostoc carnosum</i>, <i>Enterococcus gilvus</i>, <i>Latilactobacillus curvatus</i>, and <i>Leuconostoc gelidum</i>. The meat sampled after the brine injection and tumbler massaging showed higher bacterial counts compared to fresh meat samples (<i>p</i> < 0.001). The heat treatment destroyed the majority of the bacteria, as the bacterial counts were beneath the limit of detection with a few exceptions. Although the primary cultivation of samples of cooked hams did not reveal the presence of LAB, their presence was confirmed in 11 out of 12 samples by a stability test. Bacteria of the genus <i>Leuconostoc</i> were the most numerous.https://www.mdpi.com/2076-2607/10/6/1106fresh meattumbled meatmicrobiotalactic acid bacteriaMALDI-TOF MSincubation temperature |
| spellingShingle | Helena Veselá Kateřina Dorotíková Marta Dušková Petra Furmančíková Ondrej Šedo Josef Kameník The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams Microorganisms fresh meat tumbled meat microbiota lactic acid bacteria MALDI-TOF MS incubation temperature |
| title | The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams |
| title_full | The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams |
| title_fullStr | The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams |
| title_full_unstemmed | The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams |
| title_short | The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams |
| title_sort | pork meat or the environment of the production facility the effect of individual technological steps on the bacterial contamination in cooked hams |
| topic | fresh meat tumbled meat microbiota lactic acid bacteria MALDI-TOF MS incubation temperature |
| url | https://www.mdpi.com/2076-2607/10/6/1106 |
| work_keys_str_mv | AT helenavesela theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT katerinadorotikova theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT martaduskova theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT petrafurmancikova theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT ondrejsedo theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT josefkamenik theporkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT helenavesela porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT katerinadorotikova porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT martaduskova porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT petrafurmancikova porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT ondrejsedo porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams AT josefkamenik porkmeatortheenvironmentoftheproductionfacilitytheeffectofindividualtechnologicalstepsonthebacterialcontaminationincookedhams |