The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

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...

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Bibliographic Details
Main Authors: Helena Veselá, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo, Josef Kameník
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Microorganisms
Subjects:
fresh meat
tumbled meat
microbiota
lactic acid bacteria
MALDI-TOF MS
incubation temperature
Online Access:https://www.mdpi.com/2076-2607/10/6/1106

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