The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening.

研究了塞拉诺和伊比利亚干腌火腿加工和成熟对整只火腿表面单核细胞增多性李斯特菌失活的影响。用4种单核细胞增生李斯特氏菌菌株的混合物对盐腌火腿进行表面接种（6 log CFU），这些菌株从环境和肉类工业产品中分离出来。塞拉诺火腿和伊比利亚火腿分别成熟了16个月和24个月。单核细胞增生李斯特菌计数4个月后，塞拉诺火腿表面至少减少了4.6 log单位，此后仍保持在检测限以下。单核细胞增生李斯特菌在最初的9个月中，伊比利亚火腿表面下降了> 5 log单位，此后未检测到。塞拉诺火腿中较高的亚硝酸盐含量可能加速了病原体的减少。这项研究验证了延长成熟期间整个干火腿表面单核细胞增生李斯特氏菌的失活。