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Int J Food Microbiol

Title:		Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP
Author(s):		Raimondi S; Luciani R; Sirangelo TM; Amaretti A; Leonardi A; Ulrici A; Foca G; D'Auria G; Moya A; Zuliani V; Seibert TM; Soltoft-Jensen J; Rossi M;
Address:		"Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy. Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy; BIOGEST - SITEIA, University of Modena and Reggio Emilia, Modena, Italy. Servicio de Secuenciacion y Bioinformatica, Fundacion para el Fomento de la Investigacion Sanitaria y Biomedica (FISABIO), Valencia, Spain; Centro de Investigacion Biomedica en Red en Epidemiologia y Salud Publica (CIBERESP), Valencia, Spain. Centro de Investigacion Biomedica en Red en Epidemiologia y Salud Publica (CIBERESP), Valencia, Spain; Area de Genomica y Salud, Fundacion para el Fomento de la Investigacion Sanitaria y Biomedica (FISABIO), Valencia, Spain; Instituto de Biologia Integrativa de Sistemas, Universitat de Valencia, Valencia, Spain. Christian Hansen SAS, Saint-Germain-les-Arpajon, France. Christian Hansen GmbH, Pohlheim, Germany. Christian Hansen A/S, Hoersholm, Denmark. Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy; BIOGEST - SITEIA, University of Modena and Reggio Emilia, Modena, Italy. Electronic address: maddalena.rossi@unimore.it"
Journal Title:		Int J Food Microbiol
Year:		2019
Volume:		20180920
Issue:
Page Number:		200 - 208
DOI:		10.1016/j.ijfoodmicro.2018.09.017
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E), after storage at 7?ª+ degrees C to simulate thermal abuse. Five more lots, rejected from the market because spoiled (R), were included in the study. Quality of the products was generally compromised during the shelf life, with only 4 lots remaining unaltered. Analysis of 16S rRNA gene amplicons resulted in 801 OTUs. S samples presented a higher diversity than E and R ones. At the beginning of the shelf life, Proteobacteria and Firmicutes dominated the microbiota, with Acinetobacter, Brochothrix, Carnobacterium, Lactobacillus, Prevotella, Pseudomonas, Psychrobacter, Weissella, Vibrio rumoiensis occurring frequently and/or abundantly. E and R samples were dominated by Firmicutes mostly ascribed to Lactobacillales. It is noteworthy the appearance of abundant Leuconostoc, negligible in S samples, in some E and R samples, while in other LAB were outnumbered by V. rumoiensis or Brochothrix thermosphacta. The microbiota of spoiled and R samples could not be clustered on the basis of specific defects (discoloration, presence of slime, sourness, and swollen packages) or supplemented additives. LAB population of S samples, averaging 2.9 log(10)(cfu/g), increased to 7.7 log(10)(cfu/g) in the E and R samples. Dominant cultivable LAB belonged to the species Lactobacillus sakei and Leuconostoc carnosum. The same biotypes ascribed to different species where often found in the corresponding S and R samples, and sometime in different batches provided from the same producer, suggesting a recurrent contamination from the plant of production. Consistently with growth of LAB, initial pH (6.26) dropped to 5.74 in E samples. Volatiles organic compound (VOCs) analysis revealed that ethanol was the major metabolite produced during the shelf life. The profile of volatile compounds got enriched with other molecules (e.g. 2-butanone, ethyl acetate, acetic acid, acetoin, butanoic acid, ethyl ester, butanoic acid, and 2,3-butanediol) mainly ascribed to microbial metabolism"
Keywords:		"Acetic Acid/analysis Animals Bacteria/*classification/genetics/isolation & purification *Biodiversity Colony Count, Microbial *Cooking *Food Microbiology *Food Packaging RNA, Ribosomal, 16S/genetics Red Meat/*microbiology Swine Time Factors 16S rRNA gene;"
Notes:		"MedlineRaimondi, Stefano Luciani, Rosaria Sirangelo, Tiziana Maria Amaretti, Alberto Leonardi, Alan Ulrici, Alessandro Foca, Giorgia D'Auria, Giuseppe Moya, Andres Zuliani, Veronique Seibert, Tim Martin Soltoft-Jensen, Jakob Rossi, Maddalena eng Netherlands 2018/10/01 Int J Food Microbiol. 2019 Jan 16; 289:200-208. doi: 10.1016/j.ijfoodmicro.2018.09.017. Epub 2018 Sep 20"