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The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was als...

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Detalles Bibliográficos
Autores principales: Veselá, Helena, Dorotíková, Kateřina, Dušková, Marta, Furmančíková, Petra, Šedo, Ondrej, Kameník, Josef
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9229742/
https://www.ncbi.nlm.nih.gov/pubmed/35744624
http://dx.doi.org/10.3390/microorganisms10061106