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HACCP for "Iberico" dry-cured ham.

HACCP für trockengepökelte Schinken.

Author(s) : SANABRIA C., CARRASCOSA A. V., SABIO E., FALLOLA A.

Type of article: Article

Summary

The HACCP concept was studied during the manufacture of dry-cured ham using traditional methods. From a microbiological point of view the Iberian dry-cured hams studied has a hygiene status as good as cooked York hams. The water activity decreased continuously during the process and was found to begin to inhibit microorganisms (aerobic mesophiles, psychrophiles, Micrococcaceae, lactic acid bacteria, Clostridium botulinum, total coliforms, faecal coliforms, Salmonella, Shigella, enterococci, Enterobacteriaceae, Brochothrix thermosphacta) five months before the end of the curing process.

Details

  • Original title: HACCP für trockengepökelte Schinken.
  • Record ID : 1997-3411
  • Languages: German
  • Source: Fleischwirtschaft - vol. 77 - n. 2
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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