Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices

Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices

Thermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca. 3.4 ± 0.5 kg each; average = ca. ≥18% shrinkage) were used as provided by the processor (i.e., “salted hams”), desalted in tap water (i.e., “desalt...

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Bibliographic Details
Main Authors: John B. Luchansky, Kristina Barlow, Brad Webb, Aaron Beczkiewicz, Bryce Merrill, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Stephen G. Campano, Anna C.S. Porto-Fett
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Journal of Food Protection
Subjects:
Country ham
Listeria monocytogenes
Salmonella spp.
Staphylococcus aureus
Thermal inactivation
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24000061

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http://www.sciencedirect.com/science/article/pii/S0362028X24000061

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