title: Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
abstract: Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity. The community compositions of the dominant bacterial species were established by analysing a total of 702 isolates from selective agar media by (GTG)5-PCR fingerprinting followed by gene sequencing. Most of the isolates belonged to the genera Carnobacterium, Lactobacillus, and Leuconostoc, with Leuconostoc carnosum and Leuconostoc gelidum subsp. gelidum being the most dominant members. The diversity of the dominant bacterial species varied when comparing samples from different production facilities and, in some cases, even within the same product types. Although LAB consistently dominated the microbiota of sliced cooked pork products in the Belgian market, results indicated that bacterial diversity needs to be addressed on the level of product composition and batch variation. Dedicated studies will be needed to substantiate potential links between such variability and microbial composition. For instance, the fact that higher levels of lactobacilli were associated with the presence of potassium lactate (E326) may be suggestive of selective pressure but needs to be validated, as this finding referred to a single product only.
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Wim
authors.initials: W
authors.lastname: Geeraerts
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Vasileios
authors.initials: V
authors.lastname: Pothakos
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: fleroy@vub.ac.be.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Leroy
mesh_terms: D000818:Animals; D001272:Atmosphere; D001530:Belgium; D044822:Biodiversity; D056573:Carnobacterium / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D003296:Cooking; D005516:Food Microbiology; D018857:Food Packaging / Q000592:standards; D005519:Food Preservation; D007773:Lactates / Q000494:pharmacology; D007777:Lactobacillaceae / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D007934:Leuconostoc / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D064307:Microbiota / Q000187:drug effects; D016133:Polymerase Chain Reaction; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine
chemical_list: D007773:Lactates
keywords: Cooked ham; Lactic acid bacteria; Modified atmosphere packaging; Pork; Spoilage