Abstract
Microbiological and physicochemical aspects of spoiled specimens of dry-cured hams affected by deep putrefaction were studied. Total aerobe (103–104cfu g−1), Micrococcaceae(104cfu g−1) and lactic acid bacteria (<102cfu g−1) were present at the same levels as in unspoiled control hams. The overall hygienic quality of the hams was good, even when spoiled. Only Enterobacteriaceae counts (102–103cfu g−1) were higher in spoiled dry-cured hams. pH (5·85–6·09) and Aw(0·888–0·909) were similar in spoiled and unspoiled hams. Thirty strains of the family Enterobacteriaceae were isolated and characterized. The strains were identified as Serratia liquefaciens and Proteus vulgaris. The strains of S. liquefaciens were slightly lipolytic, proteolytic, and psychrotrophic. Only two strains of this species were able to grow at an Awlevel of 0·949. The strains of P. vulgaris were not lipolytic, were strongly proteolytic and only slightly psychrotrophic, and were able to grow at an Awlevel of 0·949. None of them were able to grow at an Awlevel of 0·929. The results indicate that the isolated strains could have caused deep putrefaction of dry-cured hams, growing during the first non-refrigerated steps of the curing process before the decrease of Aw. Enterobacteriaceae ought therefore to be considered a microbial quality-related hazard in the development of HACCP systems for dry-cured ham.
Published Version
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