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Validation of dry cured ham process for control of pathogens
- Reynolds, A.E., Harrison, M.A., Rose-Morrow, R., Lyon, C.E.
- Journal of food science 2001 v.66 no.9 pp. 1373-1379
- ham, cured meats, microbial contamination, pathogens, Salmonella, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, food processing, food safety
- 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 degrees C), and ham a(w) (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.