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Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.

Author(s) : BJOERKROTH K. J., KORKEALA H. J.

Type of article: Article

Summary

Detection of lactic acid bacterium (LAB) contamination sites during the manufacture of cooked meat products is difficult. LAB populations are very low in an adequately cleaned production environment. Shortly after packaging, LAB populations in the product are usually below the routine detection limit even if the product later spoils quickly. Molecular typing provided useful information revealing the LAB contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage from LAB contamination.

Details

  • Original title: Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.
  • Record ID : 1998-1086
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 63 - n. 2
  • Publication date: 1997/02

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