In the latest issue of the Journal of Food Protection, a study titled “Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices” sheds light on critical safety measures during the preparation and storage of this beloved culinary tradition (DOI: 10.1016/j.jfp.2024.100222). The findings offer reassurance to consumers and food safety professionals about the effectiveness of specific cooking protocols in eliminating dangerous pathogens that could otherwise pose serious health risks.
Country ham is an American classic, particularly in Southern cuisine, where its distinct flavor and texture have been savored for generations. However, as with any meat product, there are inherent risks of microbial contamination. This study provides valuable insights into how proper cooking procedures can effectively manage these risks, particularly concerning Listeria monocytogenes and Salmonella spp.
The research, conducted by a team from the U.S. Department of Agriculture (USDA), including John B. Luchansky, Kristina Barlow, Brad Webb, Aaron Beczkiewicz, Bryce Merrill, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Stephen G. Campano, and Anna C. S. Porto-Fett, focused on the thermal inactivation of Listeria monocytogenes and Salmonella spp. on the surface of country ham.
The team utilized hams provided directly from processors, in three forms: “salted hams” as initially prepared, “desalted hams” that had been rinsed in tap water, and “extra dried hams” subjected to additional drying time. The hams were then inoculated with a multi-strain cocktail of Listeria monocytogenes or Salmonella spp. at an initial concentration of approximately 9.5 log CFU/ham, and various combinations of time and temperature were tested during the cooking process.
Cooking the country ham in a water bath until it reached internal temperatures of 130°F (54.4°C) instantaneous, 145°F (62.8°C) and held for 4 minutes, 153°F (67.2°C) and held for 34 seconds, or 160°F (71.1°C) instantaneous demonstrated a remarkable ≥6.7-log reduction of the pathogens across all ham types. These findings are robust, as no significant differences were observed in the product pH, moisture content, or water activity (a w), indicating that time and temperature are critical in the inactivation process.
The implications for these findings are far-reaching. In commercial settings, the USDA and food safety officials can better formulate guidelines around cooking times and temperatures to ensure the safe consumption of country ham. For at-home culinary enthusiasts, this study provides clear instructions for eliminating potentially dangerous pathogens in their own kitchens.
Furthermore, the study examined the fate of Listeria monocytogenes and Staphylococcus aureus during the storage of cooked country ham slices. The results, which will be critical for both retailers and consumers in managing storage conditions for safety and quality, have not yet been released but are eagerly awaited by the food safety community.
It’s worth noting that the researchers have declared no competing financial interests or personal relationships, adding a level of impartiality to their vital work.
In alignment with this scientific exploration, it’s essential to incorporate a tie to traditional cooking practices and consumer education. With these guidelines, individuals can continue to enjoy country ham while preserving safety and quality.
The study is a reminder of the importance of continuous research and updates to food safety practices, especially as pathogens evolve and our understanding of how to combat them grows more sophisticated. The findings are not only a win for public health but also for the culinary arts, as they allow for the safe continuation of country ham preparation tradition.
References
DOI of the study: 10.1016/j.jfp.2024.100222
Journal of Food Protection, Volume 87, Number 1, January 2024, pp. 100222-100222(1) – Published by Elsevier Inc.
U.S. Department of Agriculture, Food Safety and Inspection Service (2024). Food Safety Guidelines.
Centers for Disease Control and Prevention (CDC). (2023). Listeria (Listeriosis).
Centers for Disease Control and Prevention (CDC). (2023). Salmonella.
Keywords
1. Country Ham Safety
2. Cooking Country Ham Pathogens
3. Listeria Inactivation Cooking
4. Salmonella Thermal Inactivation
5. USDA Food Safety Study
The study, once again, highlights the importance of food safety research in protecting the public health and ensuring the safe enjoyment of traditional foods like country ham. As these traditions endure, so must our commitment to understanding and implementing effective food safety protocols.