HACCP FOR IBERICO DRY-CURED HAM

The hazard Analysis and Critical Control Points concept was studied du ring the manufacture of ''Iberico'' dry-cured ham using traditional me thods. From a microbiological point of view the Iberian dry-cured hams studied had a hygiene status as good as cooked York hams. The water a ctivity decreased continuously during the process and was found to beg in to inhibit microorganisms (aerobic mesophiles, psychrophiles, Micro coccaceae, lactic acid bacteria, Clostridium botulinum, total coliform s, faecal coliforms, Salmonella, Shigella, Enterococci, Enterobacteria ceae, Brochothrix thermosphacta) five months before the end of the cur ing process.