Microbiology of dry-cured raw ham.

摘要

Raw Parma ham is made from Italian pig meat thighs, which are subject to at least 12 months' ageing. Numerous species are present on the finished product and may play a role in the development of the characteristic flavour that has still not been fully explained. This work studied 116 hams from seven processing plants, analysing surface (skinless ham surface) and internal portions. Microbial counts revealed a major variability in contamination levels for the two types of samples. In particular, Lactococcus bacteria were isolated from surface samples, whereas internal portions showed the presence of halotolerant rods. Hygienic safety was confirmed by the absence of Enterobacteriaceae, Staphylococcus aureus and Brochothrix thermosphacta in almost all samples.