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Validation of Dry Cured Ham Process for Control of Pathogens
Author(s) -
Reynolds A.E.,
Harrison M.A.,
RoseMorrow R.,
Lyon C.E.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15217.x
Subject(s) - listeria monocytogenes , salmonella , staphylococcus aureus , food science , inoculation , listeria , escherichia coli , microbiology and biotechnology , chemistry , biology , bacteria , horticulture , biochemistry , genetics , gene
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/cm 2 , respectively and after 120 d were 5.7, 5.5, and 4.8 CFU/cm 2 , respectively. Keywords: dry cured ham, Salmonella, Esherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus