Inactivation of Listeria monocytogenes during dry-cured ham processing

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 me...

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Veröffentlicht in:	International journal of food microbiology 2020-04, Vol.318, p.108469-108469, Article 108469
Hauptverfasser:	Montiel, Raquel, Peirotén, Ángela, Ortiz, Sagrario, Bravo, Daniel, Gaya, Pilar, Martínez-Suárez, Joaquín V., Tapiador, Julio, Nuñez, Manuel, Medina, Margarita
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Colony Count, Microbial Deactivation Food irradiation Food Microbiology Food Preservation - methods Ham Iberian ham Inactivation Listeria Listeria monocytogenes Listeria monocytogenes - isolation & purification Meat Meat industry Meat processing industry Meat products Meat Products - analysis Meat Products - microbiology Nitrites Nitrites - analysis Pork Meat - analysis Pork Meat - microbiology Ripening Safety Serrano ham Swine Time Factors
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