Validation of Dry Cured Ham Process for Control of Pathogens

The dry curing process for hams to control Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus was evaluated. Fresh hams, surface inoculated with each microorganism, were processed by a commercial style process. There was no significant (p < 0.05) difference in reduction of microbial populations between ham sampling locations (cushion, butt, hock). Interaction of salt concentration (8%), pH (5.5), ham storage temperature (20 °C), and ham aw (0.92) limited staphylococcal proliferation. Mean log reduction of Salmonella spp., E. coli O157:H7 and L. monocytogenes populations on inoculated hams after 69 d of curing were 5.5, 5.5, and 4.0 CFU/cm2, respectively and after 120 d were 5.7, 5.5, and 4.8 CFU/cm2, respectively. Keywords: dry cured ham, Salmonella, Esherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus