Microbial of cooked pork hams associated of blown pack spoilage
Journal Title: Revista MVZ Cordoba - Year 2010, Vol 15, Issue 2
Abstract
Objetive. Characterization of microbial diversity and microbiological quality and hygienic sanitary evaluation of different brands of cooked pork ham stunned naturally and not stunned set in several supermarkets of Bogotá D.C. Materials and methods. Were analyzed 10 brands of cooked pork ham during 45 days, refreshed in fridge low the same conditions of the consumer, from three different supermarkets. Recounts in plate of important microorganism in the industry of food and of innocuousness were done to sample with or without blown pack and the isolated strains were identified by biochemical tests and molecular biology (PCR) to determine microbial diversity present of the samples and also food-borne-pathogens. Additionally biofilm formation by strains isolated from surfaces in a food industry was tested. Results. 139 strains were isolated from finished product, which 99% (137 strains) belong are classified into lactic acid bacteria group (LAB), the remaining 1% corresponding to yeasts. From 31 strains isolated from surfaces in the sliced zone, 97% (30 strains) presented biofilm formation. Food-borne pathogens were not isolated from finished product or environmental samples. Conclusions. The spoilage caused for blown pack was associated with presence of LAB, due the fact they were isolated from collected samples in the sliced zone and finished product, of this one only LAB were isolated specially Lactobacillus sp.
Authors and Affiliations
Juliana Ossa, B. Sc *| Universidad de los Andes, Facultad de Ciencias Biológicas, Grupo de Investigación del Laboratorio de Ecología Microbiana y de Alimentos, LEMA.Correspondencia: ja.ossa907@uniandes.edu.co, Adriana Coral, M. Sc| Laboratorio Carulla Vivero S.A. Zona Industrial, Bogotá, Colombia., María Vanegas L, M. Sc| Universidad de los Andes, Facultad de Ciencias Biológicas, Grupo de Investigación del Laboratorio de Ecología Microbiana y de Alimentos, LEMA.
Keywords
Related Articles
- EP ID EP3159
- DOI -
- Views 414
- Downloads 18
PHYTOCHEMICAL CHARACTERIZATION OF THE ANTINUTRITIONAL FACTORS IN THE UVITO LEAVES (Cordia dentata Poir)
Objective. To establish antinutritional factors in uvito (Cordia dentata Poir), and the effect of its dietary inclusion in animal’ health as assessed by gas production experiments. Materials and Methods. Leaves of C. den...
Seroprevalence of in canines and humans Leptospira spp in three neighborhoods of Tunja, Colombia
Objective. To establish the seroprevalence of Leptospira spp in the canine and human populations of slum neighborhoods in the city of Tunja. Materials and methods. Sixty-one canine serums were obtsined in slum neighborho...
PRODUCTION OF MEAT WITH STEERS CATTLE BY GRAZING ON HYBRID MULATO PASTURE AND Brachiaria decumbens IN THE SINU VALLEY
In Turipaná research Center of the Colombian Corporation of Agriculture Investigation (Corpoica) a study was carried out with the objective of evaluating the establishment phase, some agronomic variables (plants by squar...
NUTRITIONAL CHARACTERISTICS OF THE INDIAN ALMOND (Terminalia catappa L.) AS A SUPPLEMENT IN ANIMAL FEEDING
Objective. to evaluate the nutritional uses of Indian almond seed Terminalia catappa for three states of ripeness (green E1, intermediate E2 and E3 ripe) as a supplement alternative in animal feeding. Materials and metho...
Removal of lead, mercury and nickel using the yeast Saccharomyces cerevisiae
Objective. In this study the biomass of the yeast Saccharomyces cerevisiae was used to remove lead, mercury and nickel in the form of ions dissolved in water. Materials and methods. Synthetic solutions were prepared cont...