Microbiota de jamones de cerdo cocidos asociada al deterioro por abombamiento del empaque / Microbial of cooked pork hams associated of blown pack spoilage
Rev. MVZ Córdoba
;
15(2): 2078-2086, mayo-ago. 2010.
Artículo
en Español
| LILACS
| ID: lil-621935
RESUMEN
Sanitary evaluation of different brands of cooked pork ham stunned naturally and not stunned set in several supermarkets of Bogotá D.C. Materials and methods. Were analyzed 10 brands of cooked pork ham during 45 days, refreshed in fridge low the same conditions of the consumer, from three different supermarkets. Recounts in plate of important microorganism in the industry of food and of innocuousness were done to sample with or without blown pack and the isolated strains were identified by biochemical tests and molecular biology (PCR) to determine microbial diversity present of the samples and also food-borne-pathogens. Additionally biofilm formation by strains isolated from surfaces in a food industry was tested. Results. 139 strains were isolated from finished product, which 99% (137 strains) belong are classified into lactic acid bacteria group (LAB), the remaining 1% corresponding to yeasts. From 31 strains isolated from surfaces in the sliced zone, 97% (30 strains) presented biofilm formation. Food-borne pathogens were not isolated from finished product or environmental samples. Conclusions. The spoilage caused for blown pack was associated with presence of LAB, due the fact they were isolated from collected samples in the sliced zone and finished product, of this one only LAB were isolated specially Lactobacillus sp.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Bacterias
/
Biopelículas
Tipo de estudio:
Factores de riesgo
Idioma:
Español
Revista:
Rev. MVZ Córdoba
Asunto de la revista:
Medicina Veterinaria
Año:
2010
Tipo del documento:
Artículo
País de afiliación:
Chile
/
Colombia
Institución/País de afiliación:
Laboratorio Carulla Vivero/CO
/
Universidad de los Andes/CO
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