Journal
FOOD MICROBIOLOGY
Volume 58, Issue -, Pages 16-22Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2016.03.001
Keywords
Cooked bacon; Spoilage; Bio-protective cultures
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Cooked bacon is a typical Italian meat product. After production, cooked bacon is stored at 4 +/- 2 degrees C. During storage, the microorganisms that survived pasteurisation can grow and produce spoilage. For the first time, we studied the cause of the deterioration in spoiled cooked bacon compared to unspoiled samples. Moreover, the use of bio-protective cultures to improve the quality of the product and eliminate the risk of spoilage was tested. The results show that Leuconostoc mesenteroides is responsible for spoilage and produces a greening colour of the meat, slime and various compounds that result from the fermentation of sugars and the degradation of nitrogen compounds. Finally, Lactococcus lactis spp. lactis and Lactobacillus sakei were able to reduce the risk of Leuconostoc mesenteroides spoilage. (C) 2016 Elsevier Ltd. All rights reserved.
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