Bacterial Ecology of Sliced Cooked Pork Products on the Belgian Market

W. Geeraerts; V. Pothakos; L. De Vuyst; F. Leroy

Bacterial Ecology of Sliced Cooked Pork Products on the Belgian Market

In: 63rd International Congress of Meat Science and Technology

Authors:

W. Geeraerts

W. Geeraerts Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; frederic.leroy@vub.be

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V. Pothakos

V. Pothakos Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; frederic.leroy@vub.be

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L. De Vuyst

L. De Vuyst Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; frederic.leroy@vub.be

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, and

F. Leroy

F. Leroy Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; frederic.leroy@vub.be

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Type:: Chapter

Pages:: 465–467

DOI:: https://doi.org/10.3920/9789086868605_205

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Cooked pork products are valuable economical products that are relatively vulnerable to bacterial spoilage. By applying cooling, adding chemical additives (E compounds), and using modified atmosphere packaging (MAP) many of the prevailing bacterial species are inhibited, thus mostly resulting in a dominance of lactic acid bacteria. In this study, 42 cured and sliced cooked pork samples were purchased from three Belgian supermarkets to assess their bacterial heterogeneity. A total of 702 bacterial isolates was identified using (GTG)₅-PCR fingerprinting in combination with 16S rRNA and pheS gene sequencing. This indicated that 97% of the isolates were lactic acid bacteria belonging to the genera Carnobacterium, Lactobacillus, and Leuconostoc. The remaining isolates were identified as Brochothrix thermosphacta. On average, the most prevalent species were leuconostocs, namely Leuconostoc carnosum and Leuconostoc gelidum subsp. gelidum. Differences in ecology were found between pork samples based on the production facility and the chemical additives used. Results indicated that the bacterial diversity of cooked meat products needs to be addressed based on the level of product composition and inter-batch variations.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Bacterial Ecology of Sliced Cooked Pork Products on the Belgian Market

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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