Aging time B Growth of Curing hams for 2 Bacteria and molds are equally likely Draughon, F.A., C.C. – and bacteria and mold days per to grow with either type of packaging, Melton, and D. Maxedon. packaging covered with which could potentially cause a 1981. Microbial profiles of stockinettes hazard. country-curd hams aged in stockinettes, barrier bags Curing hams for 2 and paraffin wax. Applied days per pound and Environmental covered with Microbiology. 41 (4) barrier bags Curing hams for 2 The use of paraffin wax coating did days per pound not seem to affect the growth of covered with a bacteria, however molds were less coating of paraffin likely to grow, reducing the risk of wax mycotoxins. B Survival of Curing dry-cured Trichina are rendered non infective Lin, K.W., J.T. Keeton, – ham at 50F (10C) when ham is cured at the given time T.M. Craig, R.H. Huey, Trichina spiralis for at least 90 days temperature intervals. M.T. Longnecker, H.R. Gamble, C.S. Custer, and Curing dry-cured ham at 75F H.R. Cross. 1990. Bioassay of dry-cured ham (23.9C) for at least processed to affect 35 days Trichina Journal of Food Curing dry-cured spiralis. Science. 55 (2) 289-292, ham at 90F 297. (32.2C) for at least 11 days
Aging time and packaging B – Growth of bacteria and mold Curing hams for 2 days per covered with stockinettes Bacteria and molds are equally likely to grow with either type of packaging, which could potentially cause a hazard. Draughon, F.A., C.C. Melton, and D. Maxedon. 1981. Microbial profiles of country-curd hams aged in stockinettes, barrier bags and paraffin wax. Applied and Environmental Microbiology. 41 (4) Curing hams for 2 days per pound covered with barrier bags Curing hams for 2 days per pound covered with a coating of paraffin wax The use of paraffin wax coating did not seem to affect the growth of bacteria, however molds were less likely to grow, reducing the risk of mycotoxins. B – Survival of Trichina spiralis Curing dry-cured ham at 50F (10C) for at least 90 days Trichina are rendered non infective when ham is cured at the given time temperature intervals. Lin, K.W., J.T. Keeton, T.M. Craig, R.H. Huey, M.T. Longnecker, H.R. Gamble, C.S. Custer, and H.R. Cross. 1990. Bioassay of dry-cured ham processed to affect Trichina spiralis. Journal of Food Science. 55 (2) 289-292, 297. Curing dry-cured ham at 75F (23.9C) for at least 35 days Curing dry-cured ham at 90F (32.2C) for at least 11 days
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