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, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.
Highlights
According to estimates by the United Nations Environment programme, approximately 931 tons of food waste were generated in 2019, which suggests that 17% of global food production may be wasted [1]
The results for the microbiological enumerations (TAC, TANC and lactic acid bacteria (LAB)) for cooked ham and cooked chicken were obtained (Figures 2 and 3, respectively) and divided between samples taken of the 1-week old log, the 3-weeks old log and when these respective products were sliced and stored
Tukey’s test showed that, for each product type, there was no significant difference in bacterial counts between both storage times of the unsliced log and of the sliced products of logs sampled at day 0 and day 28, respectively
Summary
According to estimates by the United Nations Environment programme, approximately 931 tons of food waste were generated in 2019, which suggests that 17% of global food production may be wasted [1]. Meat accounts for approximately 4% of total food waste [3], with meat losses being severest at the end of the food chain in industrialized regions. Spoilage of meat is usually of microbial origin, which is the case for the specific category of cooked meat products. The latter are rich in proteins, fats and some (added) carbohydrates which can be broken down and metabolized by specific spoilage organisms (SSOs), resulting in off-flavors, off-odors, discoloration, gas formation, changes in texture and slime-formation, making the product unsuitable for consumption [4,5,6,7].
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