Conditia microbiologica de obtinere a suncii de tip Parma.
1987
Ceacareanu M. | Mercone E. | Oglici E.
Pork gammons used for Parma type ham manufacture were controlled microbiologically during the process. There were controlled the groups of microorganisms that secure the safety of the product: the overall number of germs, faecal Staphylococcus, Staphylococcus coagulates positively, sulphite-reducing Clostridium and Yersinia enterocolitica per gram and lactic acid bacteria per gram. The results obtained proved that when the raw material contained damaging bacteria-Staphylococcus coagulates positively and sulphite-reducing Clostridium in a quantity of 10 germs per gram - they were no longer evidenced per gram of product by the end of the curing balance phase. The groups of indicator microorganisms survive the selection process that develops during the curing balance phase. The total number of germs and lactic acid bacteria show a characteristic development during the Parma ham processing. This development favours the ripening process besides other factors within the technological process that secure a high quality product with specific organoleptic features. The research developed led to the conclusion that the initial microbial content of the gammons influences significantly the quality of the final product.
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