Stabilization of bacterial contaminants in cooked hams after high-pressure treatment and addition of a protective culture

Bacterial communities present on diced cooked ham were characterized. They were dominated either by Firmicutes or by proteobacteria, with some species that have not yet been cultivated. Their dynamics after high-pressure treatment and addition of a protective culture was monitored. Although each bacterial community reacts differently to the treatments, the combination of high pressure and biopreservation indeed stabilizes the product with overgrowth of the protective culture.