RT Journal Article
T1 Inactivation of Listeria monocytogenes during dry-cured ham processing.
A1 Montiel, Raquel
A1 Peirotén, Ángela
A1 Gaya, Pilar
A1 Martinez-Suarez, Joaquín V.
A1 Tapiador, Julio
A1 Núñez, Manuel
A1 Medina, Margarita
A1 Bravo Vázquez, Daniel Antonio
A1 Ortiz, Sagrario
A2 Elsevier, 
AB 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 meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening.
PB Elsevier
SN 0168-1605.
YR 2019
FD 2019
LK https://hdl.handle.net/20.500.14352/97429
UL https://hdl.handle.net/20.500.14352/97429
LA eng
DS Docta Complutense
RD 24 ago 2024