Share

Fate of selected pathogens in vacuum-packaged dry-cured (country-style) ham slices stored at 2 and 25 deg C.

Author(s) : NG W. F., LANGLOIS B. E., MOODY W. G.

Type of article: Article

Summary

Whole dry-cured (country-style) hams from six manaufacturers were sliced and the slices randomly allotted into five treatment groups per manufacturer (one treatment for control and inoculated with Listeria monocytogenes, Salmonella typhimurium, Salmonella enteriditis, Salmonella choleraesuis and Staphylococcus aureus). All ham slices were vacuum-packaged with half of the packages in each treatment group stored at 25 deg C and half stored at 2 deg C. Details of the experimentation and results are given. These results suggest that contaminated hams may pose a safety risk if consumed without adequate cooking.

Details

  • Original title: Fate of selected pathogens in vacuum-packaged dry-cured (country-style) ham slices stored at 2 and 25 deg C.
  • Record ID : 1999-1005
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 12
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing