Inactivation of Listeria monocytogenes during dry-cured ham processing.

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ID: 89686
2019
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Abstract
The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6.5 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening.
Reference Key
montiel2019inactivationinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Montiel, Raquel;Peirotén, Ángela;Ortiz, Sagrario;Bravo, Daniel;Gaya, Pilar;Martínez-Suárez, Joaquín V;Tapiador, Julio;Nuñez, Manuel;Medina, Margarita;
Journal International journal of food microbiology
Year 2019
DOI
S0168-1605(19)30400-3
URL
Keywords
safety ripening iberian ham nitrites serrano ham

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