ArticleMicroorganisms2021
The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- The role of Micro-biome engineering in enhancing Food safety and quality.Biotechnology notes (Amsterdam, Netherlands) · 2025Review
- Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China.Foods (Basel, Switzerland) · 2023Article
- Characterization ofFoods (Basel, Switzerland) · 2023Article
- Article
- Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries.Frontiers in microbiology · 2023Article
- Article
- Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route.Current research in food science · 2022Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham,
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