Sartí-Gutiérrez E J, Parrilla-Cerrillo M C, Saldate-Castañeda O, Rodríguez-Peralta M C
Salud Publica Mex. 1989 May-Jun;31(3):326-33.
Microbiological results of 2,539 hams were analyzed (counts of mesophilic aerobes, Salmonella sp. and S. aureus) at the National Public health Laboratory from 1979 to 1987. In 58.7 percent of the cases the hams were not acceptable for human consumption, due to any of the above mentioned microbiological determinations. The main cause was the finding of high levels of mesophilic aerobes (57.5%), followed by Salmonella sp (4.4%) and S. aureus (0.43%). Raw, cooked and smoked hams presented the highest counts of mesophilic aerobes. Virginia, american style and blade hams presented the most elevated frequencies of Salmonella sp. Baked ham was the one in better sanitary conditions. The conclusion is that the quality of hams in Mexico City is bad.
对1979年至1987年国家公共卫生实验室检测的2539份火腿的微生物学结果（嗜温需氧菌、沙门氏菌属和金黄色葡萄球菌计数）进行了分析。在58.7%的案例中，由于上述任何微生物学检测结果，这些火腿不适合人类食用。主要原因是发现嗜温需氧菌含量高（57.5%），其次是沙门氏菌属（4.4%）和金黄色葡萄球菌（0.43%）。生火腿、熟火腿和烟熏火腿的嗜温需氧菌计数最高。弗吉尼亚火腿、美式火腿和肩胛火腿的沙门氏菌属检出频率最高。烘焙火腿的卫生状况最好。结论是墨西哥城火腿的质量很差。
