TABLE 1.

SSO/Dominant/Starter organism and the technique used in their determination in meat and meat products.

SSO/Dominant/Starter organism	Product	Technique	References
Leuconostoc mesenteroides, Leuconostoc carnosum, Leuconostoc gelidum, Lactobacillus sakei	Cooked ham, cooked meats, vacuum-packaged beef, bacon, beef	PFGE, culture-dependent, PCR, 16S rRNA sequencing	Korkeala and Björkroth, 1997; Björkroth et al., 1998; Samelis et al., 2000; Metaxopoulos et al., 2002; Hamasaki et al., 2003; Chenoll et al., 2007; Säde, 2011; Pothakos et al., 2014b; Pothakos et al., 2015; Comi et al., 2016; Li et al., 2019
Carnobacterium maltaromaticum, Carnobacterium divergens	Processed meat products, ham, bacon, fermented sausages, chicken	Culture-dependent, PCR, 16S rRNA sequencing	Leisner et al., 1995; Chenoll et al., 2007; Leisner et al., 2007; Casaburi et al., 2011
Serratia liquefaciens, Rahnella aquatilis, Hafnia alvei	Cooked/cured meat products, meat, minced meat, dry-cured ham	Culture-dependent, PCR, 16S rRNA sequencing	Lindberg et al., 1998; Gram et al., 1999; Doulgeraki et al., 2011; Belletti et al., 2013
Staphylococcus xylosus	Cured ham, fermented foods, sausage	Culture-dependent, PCR	Kotzekidou and Bloukas, 1996; Paarup et al., 1999; Leroy et al., 2006; Mah and Hwang, 2009; Ravyts et al., 2012