Bases para le control tecnológico de la alteración profunda en el jamón

This study includes the effect on clostridial spore grown in anaerobiosis at different conditions of pH (5,0-6,5), salt concentration (0-7% NaCl) and temperature (5-35°C) on TVLS culture media. From the obtained results, similar to the published results obtained with pathogenic clostridia, the conditions for a safe post-salting period in ham are established