Assessment of the hygienic status of raw pork used for the production of uncooked smoked ham and bacon

In many countries Staphylococcus (S.) aureus and Listeria (L.) monocytogenes are considered important sources of food poisoning in addition to Salmonella (BEAN and GRIFFIN, 1990, GATTEAU, 1993). Because of its enterotoxins S. aureus is one of the most frequent causes of disease in humans. Listeria and Salmonella are responsible for numerous enteritides in humans. Pork and uncooked smoked ham made from this meat may contain large numbers of pathogenic bacteria when handled, produced and processed under poor hygienic conditions. Strong contamination of the raw material not only leads to organoleptic deviations but also presents considerable health risks (DOYLE, 2000)