Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

摘要

Fresh hams were inoculated with Staphylococcus aureus, cured, equalized, cold smoked or non-smoked, and aged. Initial S. aureus populations of 8.57 and 8.12 Log_10 CFU/cm~2 for salt and salt + NO_2 hams decreased to below the levels of detection after the fourth month of aging. S. aureus was detected following enrichment for 75/100 of the inoculated and 62/100 of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40/100 of the inoculated and 50/100 of the control hams following the aging period.