title: Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures.
abstract: 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% of the inoculated and 62% of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40% of the inoculated and 50% of the control hams following the aging period. The NaCl content of these hams with or without nitrite were 4.45/3.37% and a(w) values 0.94/0.91. Country-cured ham products obtained from retail stores in Kentucky were all negative for S. aureus enterotoxin. These results indicate that higher salt content and lower a(w) values on country-cured hams play an important role in controlling the growth and toxin production of S. aureus.
authors: University of Kentucky, Animal Sciences, Food Science Section, 204 W.P., Garrigus Building, Lexington, KY 40546, USA.
authors: Susana M
authors: SM
authors: Portocarrero
authors: Melissa
authors: M
authors: Newman
authors: Benjy
authors: B
authors: Mikel