Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route

Blanco-Lizarazo, Carla María; Sierra-Cadavid, Andrea; R, Alejandra M. Montoya; Ospina‐E, Juan Camilo

doi:10.1016/j.crfs.2022.04.007

Cited by 6 publications

(3 citation statements)

References 36 publications

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“…This study demonstrated that both chemical and biological preservation strategies were more effective in reducing the growth of spoilage microorganisms (mesophilic and LAB counts) in pork hams (F1 and F2) compared to chicken and turkey hams, despite the lack of significant differences in shelf life extension. Previous experiments found that the sorts of spoilage microorganisms and initial LAB counts in control treatments did not differ significantly between the three pork references (Blanco-Lizarazo et al, 2022) and turkey ham (Figure 5). Scientific reports suggest that the higher susceptibility of turkey hams to spoilage may be attributed to their higher moisture content and lower protein, fat, and sodium content compared to pork hams.…”

Section: Discussionmentioning

confidence: 80%

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Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

Blanco‐Lizarazo,

Sierra‐Cadavid,

Ospina‐E

2023

J Food Process Engineering

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Improvement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf‐life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre‐packaging, and post‐packaging stages, respectively, to extend the shelf‐life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre‐packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post‐packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p > 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p < 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction.Practical applicationsSliced‐packaged ham is highly susceptible to spoilage, and previous studies investigating the application of organic acid salts, biopreservation cultures, and physical interventions have demonstrated limited effectiveness in extending shelf life under industrial and Colombian market conditions. Moreover, some of these approaches have resulted in alterations to the product's sensory attributes. Consequently, there is a critical need to evaluate alternative strategies that can be easily implemented with current technology, are cost‐effective, acceptable to consumers, and can be validated in an industrial setting. Furthermore, it is crucial to investigate the potential synergistic effects of combining high hydrostatic pressure processing (HPP) with chemical interventions, such as buffered vinegar. Implementing these measures holds the potential to minimize food waste and contribute to enhancing food security. Additionally, the findings of this study present a hypothesis that can contribute to understanding the variations in spoilage between pork and turkey hams.

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Section: Discussionmentioning

confidence: 80%

“…The determination of shelf life followed the protocols described by Blanco‐Lizarazo et al (2022). Each treatment involved evaluating 45‐unit samples (225 g of ham) from three different industrial batches.…”

Section: Methodsmentioning

confidence: 99%

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

Blanco‐Lizarazo,

Sierra‐Cadavid,

Ospina‐E

2023

J Food Process Engineering

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“…Studies have shown that Leuconostoc spp. is the most important genus in spoiled cooked ham [5]. The proportion and composition of the microbiota vary depending on processing, storage, and batch.…”

Section: Introductionmentioning

confidence: 99%

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

Tao,

Huang,

Nzekoue

et al. 2024

ScienceAsia

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Spoilage and pathogenic microorganisms are the most important factors affecting food safety and quality, and food packaging is the most important technical link to inhibit spoilage and pathogenic microorganisms in food transportation. The aim of this study was to investigate the development of biogenic amines (tryptamine, 2phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) and spoilage-causing microorganisms in ham stored at 4 °C under different commodity packaging. The experimental packaging systems were Pack-1 (multilayer sheet + multilayer bag), Pack-2 (polycoupled sheet + metallized bag), and Pack-3 (polycoupled sheet + copper bag). The results showed that the Pack-2 has exceptionally high efficiency compared with the other two. The results of principal component analysis (PCA) applied to principal component 1 (PC1) was the most important variable in terms of differences among packing conditions, as it explained; 71.7%, 57.8%, and 83.5% of the total variability in Pack-1, Pack-2, and Pack-3, respectively. PC1 was positively associated with microbial analyses and protein content change (parts of biogenic amines content). PC1 differentiated the indicators from packaging conditions. PC1 was positively related to microbial analysis and protein change. Therefore, cadaverine, tryptamine and phenylethylamine could be used as the spoilage indicators of ham, of which the contents might reflect the spoilage degree.

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Incorporation of garlic (Allium sativum) essential oil into cellulose acetate films: effect on the preservation of sliced cooked ham

Bittencourt,

Marques,

Arruda

et al. 2023

Polymer International

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Garlic essential oil (GEO) has been recognized as a natural antimicrobial agent with a broad spectrum of action that can be associated with polymeric sustainable matrices to provide active packaging capable of improving the preservation of ready‐to‐eat (RTE) meat products. In this sense, the present study aimed to evaluate the effect of cellulose acetate (CA) films incorporated with GEO on the growth of spoilage microbial groups (psychrotrophic and lactic acid bacteria) and physicochemical characteristics (pH, acidity index, color, and index of thiobarbituric acid) of vacuum‐packed cooked sliced ham. Four treatments were evaluated (no film, CA‐film without GEO, CA‐film with 1.5% of GEO, and CA‐film with 3% of GEO, applied as interfold packaging) over time (12 days). There was a significant reduction (approximately 2.0 log cycle) in PSY and LAB growth when the active films were applied between the ham slices. Also, the lag phase of PSY was extended from around 2 to 6 days, which might positively impact the product's shelf life. However, the active films showed no significant effect on the food physicochemical characteristics. Therefore, the active CA‐films incorporated with small amounts of GEO could be an interesting alternative to reduce the impact of microbial spoilage on sliced cooked ham.This article is protected by copyright. All rights reserved.

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Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route

Cited by 6 publications

References 36 publications

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging

Incorporation of garlic (Allium sativum) essential oil into cellulose acetate films: effect on the preservation of sliced cooked ham

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