ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The dry curing process for hams to control Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus was evaluated. Fresh hams, surface inoculated with each microorganism, were processed by a commercial style process. There was no significant (p 〈 0.05) difference in reduction of microbial populations between ham sampling locations (cushion, butt, hock). Interaction of salt concentration (8%), pH (5.5), ham storage temperature (20 °C), and ham aw (0.92) limited staphylococcal proliferation. Mean log reduction of Salmonella spp., E. coli O157:H7 and L. monocytogenes populations on inoculated hams after 69 d of curing were 5.5, 5.5, and 4.0 CFU/cm2, respectively and after 120 d were 5.7, 5.5, and 4.8 CFU/cm2, respectively. Keywords: dry cured ham, Salmonella, Esherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb15217.x
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