The bacteriological safety of unpasteurized cured meat products in response to the manufacturing processes.
- 1 January 1985
- journal article
- research article
- Published by Japanese Society of Veterinary Science in The Japanese Journal of Veterinary Science
- Vol. 47 (3) , 443-452
- https://doi.org/10.1292/jvms1939.47.443
Abstract
Unpasteurized cured hams were prepared from pork loins externally or internally inoculated with Salmonella serovar typhimurium. Escherichia coli, or Staphylococcus aureus. The fates of these pathogens during the manufacturing processes of curing, cool smoking or warm smoking and during storage at 15 or 27°C were examined. Salmonella and E.coli but not S.aureus decreased as the curing time progressed. During cool smoking for 60 h, all the pathogens inoculated externally were killed on the loins cured with nitrite at 0.02% and salt at 6% or a higher concentration. The raw meat must be handled hygienically since the internal inocula were not completely killed. During warm smoking, Salmonella vanished and staphylococci decreased. Staphylococci did not grow nor produced enterotoxins on slices of raw hams held for 14 days at 15°C.Keywords
This publication has 1 reference indexed in Scilit:
- Effects of Pre-cure Storage and Smoking on the Microflora and Palatability of Aged Dry-cured HamsJournal of Food Protection, 1982