The bacterial communities of a wide variety of chilled cooked meat products (29 different products), originating from pork and poultry, were subjected to extensive sampling. Samples were stored at 4 °C and analyzed at expiration date. Bacterial isolates were obtained from MRS agar, modified MRS agar, and M17 agar. Next, a procedure consisting of (GTG)5-PCR fingerprinting of genomic DNA followed by numerical clustering was performed and for each cluster the identity of a selection of representative isolates was determined by sequencing of the 16S rRNA gene. Based on the preliminary results, seven lactic acid bacterium (LAB) species were retrieved and belonged to the following genera: Carnobacterium, Leuconostoc, Lactobacillus, and Vagococcus. The species Brochothrix thermosphacta was often present too. Overall, Leuc. carnosum and C. divergens were the most common species found on both pork and poultry cooked meats, but pronounced differences between different products were often discovered. Also, some of the samples displayed signs of spoilage at expiration date, indicating potential problems in reaching shelf-life when stored in the Belgian retail chain.
Originele taal-2English
TitelSymposium "Meet the Belgian Meat Researchers"
UitgeverijBelgian Association of Meat Science and Technology
StatusPublished - dec 2015
EvenementSymposium "Meet the Belgian Meat Researchers" - Melle, Belgium
Duur: 2 dec 20152 dec 2015


ConferenceSymposium "Meet the Belgian Meat Researchers"


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