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Jambon cuit, tranché et préemballé et traité sous pression : altérations microbiologiques.

Microbiological changes in pressurized, prepackaged sliced cooked ham.

Auteurs : LÓPEZ-CABALLERO M. E., CARBALLO J., JIMÉNEZ-COLMENERO F.

Type d'article : Article

Résumé

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7 °C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. Gram-positive flora was generally more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.

Détails

  • Titre original : Microbiological changes in pressurized, prepackaged sliced cooked ham.
  • Identifiant de la fiche : 2001-0331
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 12
  • Date d'édition : 12/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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