DEVELOPMENT OF BACTERIAL-FLORA IN VACUUM-PACKED, FROZEN-STORED COOKEDHAMS

Bacterial contamination and the development of bacterial flora were de termined in 120 cooked hams, which were not canned but vacuum-packed i n film (PA/PE) or in Pergamin paper and in cartons and stored at -20-d egrees-C for up to 8 months. After the first two months of storage in the experimental packs described the numbers of aerobic, psychrophilic and lipolytic bacteria present in the cooked ham declined statistical ly significantly. During further storage periods they then increased a gain continuously. Compared with the products vacuum-packed in film th e bacterial count for the Pergamin-packed hams was higher. Neither pat hogenic staphylococci nor coli bacteria were found in the cookedhams e xamined however. Even frozen storage for a period of months caused no dangerous contamination of the cooked hams or any contamination harmfu l to health as a result of the bacterial microflora.