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  • Title: Influence of aw value and storage temperature on the multiplication and enterotoxin formation of staphylococci in dry-cured raw hams.
    Author: Untermann F, Müller C.
    Journal: Int J Food Microbiol; 1992 Jun; 16(2):109-15. PubMed ID: 1445753.
    Abstract:
    Growth and enterotoxin A production in dry-cured raw ham, with different aw and pH values, was investigated for Staphylococcus aureus strain FRJ-100 over a temperature range of 20-35 degrees C when stored for up to 7 days. Enterotoxin production took place at all temperatures tested in the meat of ham that was cured, but not dried (aw 0.95). In dry-cured raw ham with an aw-value of about 0.92, and stored at 20 degrees C, no enterotoxin production was detectable within the 7-day storage period, whereas enterotoxin was produced at the higher temperatures. In ham with an aw of about 0.89, enterotoxin was produced only when stored for 7 days at 35 degrees C. Critical points for S. aureus multiplication and enterotoxin-formation during production and storage of dry-cured raw ham are discussed.
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