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Determination of the Prevalence of Pathogenic Bacteria and the Changes in Microbiological Growth Pattern of Cured and Short-Ripened Raw Ham During Storage
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 Title & Authors
Determination of the Prevalence of Pathogenic Bacteria and the Changes in Microbiological Growth Pattern of Cured and Short-Ripened Raw Ham During Storage
Lee, Keun-Taik; Lee, Youn-Kyu; Lee, Jung-Pyo; Lee, Jung-Woo; Son, Se-Kwang; Choi, Suk-Ho; Lee, Seung-Bae;
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 Abstract
In order to investigate the presence of pathogenic bacteria in fresh pig loin and the growth changes of microorganism in raw ham during storage at 10 and . These hams were manufactured according to a short-ripening procedure being completed in 4 weeks with dry-curing followed by wet-curing and ripening. The result regarding the contamination level of microorganism in the fresh raw pig loin showed that the count of total aerobes was , and the population of lactic acid bacteria, Pseudomonas spp., Clostridium spp., and yeast and mould had not risen over on the storage time. However, the average count ofEnterobacteriaceae in pork loin was , which represented the predominant species. The pathogenic bacteria including Salmonella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringene, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected either in fresh pork loin or in raw ham products stored at 10 and . The initial count of total aerobes in raw ham samples was 3.06 log CFU/g, and increased slightly after 90 days at 10 and to 4.6 and 4.69 log CFU/g, respectively. The predominant species in raw ham products during storage time were lactic acid bacteria and Staphylococcus spp.
 Keywords
raw ham;microorganism growth;storage;
 Language
Korean
 Cited by
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