ArticleFrontiers in microbiology2022
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
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Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it, 15 citations in OpenAlex.
- Diversity of Candida spp. isolated from microbiota and infectious processes in wild mammals: a systematic review.Veterinary research communications · 2026Pooled it
- Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham.Antioxidants (Basel, Switzerland) · 2025Article
- How can we sustainably assess the shelf life of EVOO? A systematic review on analytical strategies and food waste reduction.Frontiers in nutrition · 2025Review
- Assessing food safety practices and foodborne illness risk factors in Brazilian households.PloS one · 2025Article
- The role of Micro-biome engineering in enhancing Food safety and quality.Biotechnology notes (Amsterdam, Netherlands) · 2025Review
- Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging.Foods (Basel, Switzerland) · 2024Article
- Article
- Characterization ofFoods (Basel, Switzerland) · 2023Article
- Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: suitability of taxonomic units notified to EFSA until September 2022.EFSA journal. European Food Safety Authority · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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