Microbiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market.

Abstract:

:The aim of this study was to assess the influence of sodium content on the microbiota on the surface of ready-to-eat (RTE) meat products purchased from the retail market in Canada. Products, including sliced and sausage-type deli meats, were analysed with culture-dependent and culture-independent methods. Bacteria were identified from 23 brands of products from different meat processors with claims of sodium content ranging from 390 to 1200 mg per 100 g of product. Out of 150 bacterial isolates, the most common were identified as Leuconostoc gelidum, Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Leuconostoc gasicomitatum. Vacuum-packaged RTE deli sliced meat products had the largest population of bacteria. Leuconostocci were the most common isolates in this group of products, while carnobacteria were prevalent on products with moderate loads of bacteria. A higher incidence of carnobacteria and lower incidence of B. thermosphacta were detected on sodium-reduced products. Simpson's and Shannon-Wiener indices showed that low sodium products (25%-50% less sodium) had an overall higher bacterial diversity. This was also observed when individual low sodium products were compared with their regular sodium counterpart.

journal_name

Can J Microbiol

authors

Miller P,Liu X,McMullen LM

doi

10.1139/cjm-2014-0630

subject

Has Abstract

pub_date

2015-02-01 00:00:00

pages

150-4

issue

2

eissn

0008-4166

issn

1480-3275

journal_volume

61

pub_type

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