Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
Abstract
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were...
Paper Details
Title
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
Published Date
Aug 1, 2017
Journal
Volume
65
Pages
236 - 243
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