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Microbiological changes in pressurized, prepackaged sliced cooked ham.
M E López-Caballero1, J Carballo, F Jiménez-Colmenero
1Instituto del Frío (CSIC), Ciudad Universitaria, Madrid, Spain.
Journal of Food Protection
|December 22, 1999
Summary
High-pressure processing (HPP) significantly inactivates microbes in cooked ham, extending shelf life. Higher pressure and longer times reduce bacteria, enhancing food safety and quality during chilled storage.
Area of Science:
- Food Science
- Microbiology
- Food Processing Technology
Background:
- Vacuum-prepackaged sliced cooked ham is susceptible to microbial spoilage during chilled storage.
- Maintaining microbiological quality and water-binding properties is crucial for extending the shelf life of processed meats.
Purpose of the Study:
- To investigate the impact of high-pressure processing (HPP) conditions on the microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham.
- To assess the effect of HPP on microbial changes during subsequent chilled storage.
Main Methods:
- Cooked ham slices were subjected to high hydrostatic pressure (HHP) at 200 and 400 MPa for 5 and 20 minutes at 7°C.
- Microbiological quality and water-binding properties were analyzed post-processing and during chilled storage at 2°C.
Main Results:
- HPP induced microbiological inactivation, with effectiveness increasing with pressure and duration.
- Processing at 400 MPa for 20 minutes eliminated Enterobacteriaceae, Baird Parker flora, and Brochothrix thermosphacta.
- Gram-positive bacteria exhibited greater pressure resistance than gram-negative bacteria.
Conclusions:
- High-pressure processing (400 MPa) effectively reduces microbial load in vacuum-prepackaged sliced cooked ham.
- HPP demonstrates potential for significantly extending the shelf life of this product.
- The study highlights HPP as a viable technology for enhancing the microbiological safety and quality of processed meats.