Suzie's Tips ... Delicious Food and Keeping it Safe

Canned Hams - 2 Different Forms Canned hams come in two forms: Shelf stable Store on shelf up to 2 years at room temperature. Generally not over 3 pounds in size. Processed to kill all spoilage bacteria and pathogenic organisms such as Clostridium botulinum, Salmonella and Trichinella spiralis. The product is free of microorganisms capable of growing at ordinary room temperature. However, high temperature storage -- above 122°F (50°C) -- may result in harmless thermophylic bacteria multiplying and swelling or souring the product. Refrigerated May be stored in refrigerator up to 6 to 9 months. Its weight can be up to 8% more than original uncured weight due to uptake of water during curing. It need not be labeled "Added water" except for "In Natural Juices." Net Weight is the weight of the actual ham excluding the container. Processed at a time/temperature sufficient to kill infectious organisms (including Trichinae) but the ham is not sterilized so spoilage bacteria may grow eventually. Posted: Monday 7th February 2005, 12:50 AM

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