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Occurrence of Yersinia enterocolitica in treated and vacuum-packed hams, stored at 4, 8 and 15 °C.

Superviencia de Yersinia enterocolitica en jamon curado envasado al vacio y almacenado a 4, 8 y 15 °C.

Author(s) : BARCO ALCALÁ E., GARCÍA-GIMENO R. M., CASTILLEJO RODRÍGUEZ A. M., et al.

Type of article: Article

Summary

In this work, the evolution of Yersinia enterocolitica was studied, as well as certain physicochemical parameters considered to be relevant to their growth. The results showed a decline in the levels of this pathogenic microorganism from the first days of the study, which was more noticeable as the temperature rose, this being attributed to the extensive growth of competitive microorganisms in these samples. Ham is not particularly adequate for the growth of Yersinia enterocolitica.

Details

  • Original title: Superviencia de Yersinia enterocolitica en jamon curado envasado al vacio y almacenado a 4, 8 y 15 °C.
  • Record ID : 2002-0873
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 37 - n. 318
  • Publication date: 2000/12
  • Document available for consultation in the library of the IIR headquarters only.

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