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Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing
- Pérez-Baltar, Aida, Serrano, Alejandro, Montiel, Raquel, Medina, Margarita
- Meat science 2020 v.160 pp. 107960
- Listeria monocytogenes, cold storage, cured meats, ham, high pressure treatment, pathogens, water activity
- The effect of high pressure processing (HPP) on Listeria monocytogenes inactivation on the surface and in the interior of deboned dry-cured ham was investigated. Whole deboned hams were pressurized at 450 MPa for 10 min or 600 MPa for 5 min and stored for 60 d at 4 and 12 °C. In control non-pressurized dry-cured hams, L. monocytogenes counts decreased on the surface throughout refrigerated storage, whereas remained unchanged in the interior of the product. Treatments at 600 MPa reduced L. monocytogenes population by 2 logs on the surface and by 3 logs in the interior of hams. Minor changes in the physicochemical characteristics were found. High water activity in the interior of dry-cured ham might enhance the pathogen inhibition by HPP. Treatment at 600 MPa for 5 min in whole dry-cured ham allowed to reach the Food Safety Objective for L. monocytogenes according to the European and the USDA criteria in case of contamination during deboning.