Abstract
An indicator organism, E. coli, and pathogenic bacteria, S. Typhimurium, S. Enteritidis, A. hydrophila, P. aeruginosa and S. aureus, were inoculated into high pressure processed raw hams, and then the changes of the viable counts of these bacteria in the hams stored at 15°C, 10°C and 4°C for 30 days were investigated. During the storage at 15°C, the viable counts of E. coli, S. Typhimurium and S. aureus increased, but those of S. Enteritidis, A. hydrophila, P. aeruginosa did not. The only viable count of S. aureus was on the increase at 10°C. All of the indicator organism and pathogenic bacteria could not grow at least for 30 days during the storage at 4 t. Therefore, it was supposed that the storage of high pressure processed raw hams at 4°C would inhibit the growth of pathogenic bacteria for a long time even if the hams were contaminated by those bacteria after processing.
