Reducing food spoilage of ready to eat ham 

Slices of ham

The food industry faces the challenge of food spoilage of ready to eat ham, sometimes characterised by a green discolouration.  

At the moment we don’t know why this happens or the microbes responsible for food spoilage in ham and the colour change. 

This FSRN project focuses on sequencing the microbiome involved in ham production to help reduce food spoilage of ready to eat ham. 

Researchers are working with industry to use metagenomics, a process for directly identifying the full range of microbes present in a sample, to understand how this happens and to help reduce spoilage in the future.