HAZARD ANALYSIS AND CRITICAL CONTROL POIN TS IN A DRY-CURED HAM FACTORY

It has been studied the evolution of groups of spoiling and/or pathoge nic microorganisms during the Spanish ham dry-curing process (fast tec hnology) by means of a non-destructive sampling. It wasn't detected th e presence of Salmonella, sulfite reducing clostridia and Clostridium perfringens. The Enterobacteriaceae, total and fecal coliforms count, Staphylococcus and enterococci counts decreased during the process, bo th in surface and in depth, down to a level which allow to state that the technology used assure the hygienic quality of the finished produc t. It has been marked the contamination points and the possible critic al control points of the studied dry-curing process.