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Microflora of Fresh and Dry-Cured Hams as Affected by Fresh Ham Storage¹

University of Kentucky, Lexington 40506

Abstract

Hams were obtained 2 days postmortem and divided into two groups. Group one (control) consisted of 10 hams which were cured on arrival at the laboratory. Group two was subdivided into three temperature groups of 1.7, 4.4 and 7.2 C. Six hams from each temperature group were held for 2, 4 and 6 days and then cured. Hams were cured for 30 to 32 days at 3 C, held at the same temperature for salt equalization for 24 to 25 days, smoked at 32 C for 24 hr. and aged at 24 C for 3 months. Surface and core samples were obtained prior to curing, after curing, after salt equalization and after 1, 2 and 3 months of aging and used for total counts at 25 and 37 C, and anaerobic, streptococci, enterococci, lactobacilli and C. perfringens counts. Surface samples only were used for coliform, staphylococci and yeast and mold counts as well as for detection of salmonellae. Microbial counts generally increased as storage temperature and time increased. Core and surface samples were essentially free of C. perfringens. Significant (P<.01) linear relationships existed between days stored and streptococci and enterococci core counts as well as total (25 C) and coliform surface counts. Total (25 C) and anaerobic core counts and anaerobic surface counts had a significant (P<.05) linear relationship with days stored. Enterococci counts had a significant (P<.05) linear relationship with temperature x day interaction. Increasing the storage time of fresh hams up to 6 days before curing and holding at temperatures up to 7.2 C had no significant (P<.05) effect on increasing the number of pathogens or on the development of aflatoxins during the manufacture of aged dry-cured hams.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article 73-5-96.