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Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life

Sliced cooked ham packaged in a modified atmosphere is a popular ready-to-eat product, subjected to abundant microbial contamination throughout its shelf life that can lead to deterioration of both sensorial properties and safety. In this study, the microbial load and the chemical–physical features...

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Autores principales: Spampinato, Gloria, Candeliere, Francesco, Amaretti, Alberto, Licciardello, Fabio, Rossi, Maddalena, Raimondi, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8957903/
https://www.ncbi.nlm.nih.gov/pubmed/35350621
http://dx.doi.org/10.3389/fmicb.2022.842390
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author Spampinato, Gloria
Candeliere, Francesco
Amaretti, Alberto
Licciardello, Fabio
Rossi, Maddalena
Raimondi, Stefano
author_facet Spampinato, Gloria
Candeliere, Francesco
Amaretti, Alberto
Licciardello, Fabio
Rossi, Maddalena
Raimondi, Stefano
author_sort Spampinato, Gloria
collection PubMed
description Sliced cooked ham packaged in a modified atmosphere is a popular ready-to-eat product, subjected to abundant microbial contamination throughout its shelf life that can lead to deterioration of both sensorial properties and safety. In this study, the microbial load and the chemical–physical features of cooked ham of five producers were monitored for a period of 12 days after the opening of the packages (i.e., the secondary shelf life), during which the products were stored in a domestic refrigerator at 5.2 ± 0.6°C. The sensorial properties presented a perceivable decay after 8 days and became unacceptable after 12 days. High-performance liquid chromatography analysis and solid-phase microextraction coupled with gas chromatography profiling of volatile metabolites indicated that lactic acid, ethanol, acetic acid, acetoin, 3-methyl-1-butanol, and 2-3 butanediol were the main metabolites that characterized the evolution of the analyzed cooked ham. The microbiota was monitored by 16S ribosomal RNA gene profiling and culture-dependent techniques. Already at the opening of packages, all the products presented high microbial load, generally dominated by lactic acid bacteria, with evident differences among the products. The increase of lactic acid bacteria somehow protected samples from abundant contamination by other bacteria, concurring with the evolution of more safe products. This role was exerted by numerous Latilactobacillus, Leuconostoc, and Carnobacterium species, among which the most frequently detected were Latilactobacillus sakei, Latilactobacillus sakei carnosum, Leuconostoc mesenteroides, and Carnobacterium divergens. Some products presented more complex communities that encompassed Proteobacteria such as Moellerella wisconsensis, Proteus hauseri, Brochothrix thermosphacta, and less frequently Pseudomonas, Erwinia, and Massilia. Opportunistic pathogenic bacteria such as Escherichia coli and Vibrio sp. were found in small quantities. The yeasts Kazachstania servazzii and Debaryomyces hansenii occurred already at 0 days, whereas various species of Candida (Candida zeylanoides, Candida sake, Candida norvegica, and Candida glaebosa) were abundant only after 12 days. These results indicated that the microbiological contaminants overgrowing during the secondary shelf life did not derive from environmental cross-contamination at the opening of the tray but were already present when the packages were opened, highlighting the phases of production up to the packaging as those crucial in managing the safety risk associated to this product.
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spelling pubmed-89579032022-03-28 Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life Spampinato, Gloria Candeliere, Francesco Amaretti, Alberto Licciardello, Fabio Rossi, Maddalena Raimondi, Stefano Front Microbiol Microbiology Sliced cooked ham packaged in a modified atmosphere is a popular ready-to-eat product, subjected to abundant microbial contamination throughout its shelf life that can lead to deterioration of both sensorial properties and safety. In this study, the microbial load and the chemical–physical features of cooked ham of five producers were monitored for a period of 12 days after the opening of the packages (i.e., the secondary shelf life), during which the products were stored in a domestic refrigerator at 5.2 ± 0.6°C. The sensorial properties presented a perceivable decay after 8 days and became unacceptable after 12 days. High-performance liquid chromatography analysis and solid-phase microextraction coupled with gas chromatography profiling of volatile metabolites indicated that lactic acid, ethanol, acetic acid, acetoin, 3-methyl-1-butanol, and 2-3 butanediol were the main metabolites that characterized the evolution of the analyzed cooked ham. The microbiota was monitored by 16S ribosomal RNA gene profiling and culture-dependent techniques. Already at the opening of packages, all the products presented high microbial load, generally dominated by lactic acid bacteria, with evident differences among the products. The increase of lactic acid bacteria somehow protected samples from abundant contamination by other bacteria, concurring with the evolution of more safe products. This role was exerted by numerous Latilactobacillus, Leuconostoc, and Carnobacterium species, among which the most frequently detected were Latilactobacillus sakei, Latilactobacillus sakei carnosum, Leuconostoc mesenteroides, and Carnobacterium divergens. Some products presented more complex communities that encompassed Proteobacteria such as Moellerella wisconsensis, Proteus hauseri, Brochothrix thermosphacta, and less frequently Pseudomonas, Erwinia, and Massilia. Opportunistic pathogenic bacteria such as Escherichia coli and Vibrio sp. were found in small quantities. The yeasts Kazachstania servazzii and Debaryomyces hansenii occurred already at 0 days, whereas various species of Candida (Candida zeylanoides, Candida sake, Candida norvegica, and Candida glaebosa) were abundant only after 12 days. These results indicated that the microbiological contaminants overgrowing during the secondary shelf life did not derive from environmental cross-contamination at the opening of the tray but were already present when the packages were opened, highlighting the phases of production up to the packaging as those crucial in managing the safety risk associated to this product. Frontiers Media S.A. 2022-03-08 /pmc/articles/PMC8957903/ /pubmed/35350621 http://dx.doi.org/10.3389/fmicb.2022.842390 Text en Copyright © 2022 Spampinato, Candeliere, Amaretti, Licciardello, Rossi and Raimondi. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Spampinato, Gloria
Candeliere, Francesco
Amaretti, Alberto
Licciardello, Fabio
Rossi, Maddalena
Raimondi, Stefano
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title_full Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title_fullStr Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title_full_unstemmed Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title_short Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life
title_sort microbiota survey of sliced cooked ham during the secondary shelf life
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8957903/
https://www.ncbi.nlm.nih.gov/pubmed/35350621
http://dx.doi.org/10.3389/fmicb.2022.842390
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