Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams |
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| Authors: | S.M. Portocarrero M. Newman B. Mikel |
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| Affiliation: | Authors Portocarrero, Newman, and Mikel are with the Animal Sciences Dept., Food Science Section, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546. Direct inquiries to author Newman (). |
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| Abstract: | ABSTRACT: 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. |
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| Keywords: | Keywords: country-cured hams Listeria monocytogenes Salmonella spp. Escherichia coli O157:H7 pathogen-reduction |
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