Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin wax.
No significant differences were found in surface microflora of county-cured hams covered with stockinettes, barrier bags, or a coating of paraffin wax during aging, except for a reduction in mold growth on waxed hams. The incidence of Clostridium spp. was lost in all treatments. Micrococcus spp. and Streptococcus spp. were the most common contaminants, but caused no apparent spoilage problem in any treatment.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D003013:Clostridium / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D008460:Meat; D008837:Micrococcus / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification; D013552:Swine