Changes of Microflora during the Processing of Raw Ham-Microbiological Studies on Safety of Raw Ham (1)-

Abstract

Water activity (Aw), salt content and microbiological changes during the processing of raw ham were investigated. Depression of Aw and increase of salt content occurred during the 17-days curing period and the subsequent 14-days drying period. Though the predominant species were gram-negative bacteria and Micrococcus before the curing period, it changed to Micrococcus during the 17-days curing period. A 4 log decrease of total counts occurred during processing, and coliforms and Enterococcus were inactivated during the curing or drying period. CTEA system for evaluation of the microbiological quality of raw ham is proposed. © 1989, Japanese Society for Food Hygiene and Safety. All rights reserved.