BACTERIOLOGICAL COMPARISONS OF HOT PROCESSED AND NORMALLY PROCESSED HAMS1
- 1 September 1965
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 28 (9) , 285-286
- https://doi.org/10.4315/0022-2747-28.9.285
Abstract
Summary A preliminary study of the bacteriological comparisons of hot processed and normally processed hams was made in cured unsmoked and cured smoked hams. Higher bacterial counts were found in the hot processed hams. Staphylococci were isolated from both hot processed and normally processed hams. Coagulase-positive staphylococci were isolated from one hot processed ham.Keywords
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