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Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country‐cured Hams
Author(s) -
Portocarrero S.M.,
Newman M.,
Mikel B.
Publication year - 2002
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.1365-2621.2002.tb08742.x
Subject(s) - listeria monocytogenes , salmonella , escherichia coli , inoculation , food science , microbiology and biotechnology , biology , bacteria , biochemistry , genetics , immunology , gene
The country‐cured ham process, including curing, equalization, cold‐smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6‐log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and E. coli O157:H7 required 66 d. However, L. monocytogenes ‐inoculated hams were positive and Salmonella spp‐inoculated and E. coli O157:H7‐inoculated hams were negative following enrichment procedures at the end of the aging process. Therefore, the survival of L. monocytogenes on country‐cured ham represents a risk.