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Emploi des tendances de confinement des gènes rRNA pour l'évaluation de la contamination par bactérie lactique dans un produit carné cuit, en tranche, conditionné sous vide dans une usine de transformation de viande.

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.

Auteurs : BJOERKROTH K. J., KORKEALA H. J.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : 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.
  • Identifiant de la fiche : 1998-1086
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 63 - n. 2
  • Date d'édition : 02/1997

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