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

Spoilage in cooked ham is one of the main challenges where microbial contamination can play a fundamental role. This study aimed to characterize pork-cooked ham's microbial community changes among different food production conditions (formulation and processing) using 16S rRNA sequencing and al...

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Detalles Bibliográficos
Autores principales: Blanco – Lizarazo, Carla María, Sierra-Cadavid, Andrea, Montoya R, Alejandra M., Ospina-E, Juan Camilo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9046883/
https://www.ncbi.nlm.nih.gov/pubmed/35497775
http://dx.doi.org/10.1016/j.crfs.2022.04.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9046883/
https://www.ncbi.nlm.nih.gov/pubmed/35497775
http://dx.doi.org/10.1016/j.crfs.2022.04.007

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