Abstract:The goal of this study was to evaluate the variation in spoilage microbiota associated with sliced, pre-packaged, deli-style ham from varying processing environments available in the retail market in the United States. Three different brands of pre-sliced ham, water added were purchased at local markets and evaluated every two weeks beginning four weeks prior to the sell-by date until four weeks beyond the sell-by date. Analysis of 16S rRNA genes using operational taxonomic units (OTUs) sho… Show more
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