Share

Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.

Author(s) : MORALES P., CALZADA J., NUÑEZ M.

Type of article: Article

Summary

High-pressure treatment of dry-cured hams was investigated in this study. Ham slices were inoculated with Listeria monocytogenes Scott A before application of high-pressure treatment. It was shown that treatment of Iberian and Serrano hams at 450 MPa for 10 minutes significantly reduced the population of Listeria monocytogenes Scott A and had no adverse effect on the sensorial characteristics of the hams.

Details

  • Original title: Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
  • Record ID : 2007-0719
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 10
  • Publication date: 2006/10

Links


See other articles in this issue (3)
See the source

Indexing