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Trichinella spiralis (trichina) - worms sometimes present in hogs. All hams are specifically processed to USDA guidelines to kill trichinae. Staphylococcus aureus (staph) - is destroyed by cooking and processing but can be re-introduced via mishandling; the bacteria can then produce a toxin which is not destroyed by further cooking. Dry curing may or may not destroy S. aureus, but the high salt content on the exterior inhibits these bacteria. When the ham is sliced, the moister interior will permit staphylococcal multiplication; thus sliced dry-cured hams must be refrigerated. Mold - can often be found on country cured ham. We believe most of these are harmless but some molds can produce mycotoxins. Molds grow on hams during the long curing and drying process because the high salt and low temperatures do not inhibit these robust organisms. DO NOT DISCARD the ham. Wash it with hot water and scrub off the mold with a stiff vegetable brush. Always stay on the safe side with your foods. See you here. Suzie Food Blog - Eating Well Posted: Wednesday 2nd 12:26 AM |