EVALUATION OF THE SPOILAGE MICROBIOTA ASSOCIATED WITH DIFFERENT BRANDS OF PRE-SLICED, PACKAGED DELI-STYLE HAM

Aims to identify differences between the processing environment in which sliced deli-ham is produced, handled, and packaged. Products within the same category description from three separate processors had significantly different bacterial community profiles, however, all had prevalence of Pseudomonas, to varying degrees.