TY - JOUR
T1 - Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 during processing of country-cured hams
AU - Portocarrero, S. M.
AU - Newman, M.
AU - Mikel, B.
PY - 2002
Y1 - 2002
N2 - The country-cured ham process, including curing, equalization, cold-smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6-log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and E. coli O157:H7 required 66 d. However, L. monocytogenes-inoculated hams were positive and Salmonella spp-inoculated and E. coli O157:H7-inoculated hams were negative following enrichment procedures at the end of the aging process. Therefore, the survival of L. monocytogenes on country-cured ham represents a risk.
AB - The country-cured ham process, including curing, equalization, cold-smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6-log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and E. coli O157:H7 required 66 d. However, L. monocytogenes-inoculated hams were positive and Salmonella spp-inoculated and E. coli O157:H7-inoculated hams were negative following enrichment procedures at the end of the aging process. Therefore, the survival of L. monocytogenes on country-cured ham represents a risk.
KW - Country-cured hams
KW - Escherichia coli O157:H7
KW - Listeria monocytogenes
KW - Pathogen-reduction
KW - Salmonella spp
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U2 - 10.1111/j.1365-2621.2002.tb08742.x
DO - 10.1111/j.1365-2621.2002.tb08742.x
M3 - Article
AN - SCOPUS:0036322998
SN - 0022-1147
VL - 67
SP - 1892
EP - 1898
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -