Ham
Ham can be fresh or cured. In curing, there will be addition of salt, sodium or potassion nitrate, nitrities etc. According to the research found, nitrite and salt will inhibit the growth of Clostridium botulinum that causes botulism. Based on this web, the optimum temperature for toxin reproduction is 30°C (86°F), but some toxins can be produced at temperatures as low as 3°C (37.4°F), usually in fish. Toxins can be destroyed by heating foods to 80°C (176°F) for 1 minute or by simmering prepared foods for twenty minutes. It requires minimum water activity of 0.90.
Other foodborne pathogens that are associated with ham are Trichinella spiralis, Staphylococcus aureus, and Mold
Trichinella spiralis is a parasite found in hogs. Exposure of such microbes will caused trichinosis. According to this web, trichinosis will be killed when meat reaches 137°F. However it will be safer to heat uncooked ham to 160°F.
As for molds, it will be develops on the exterior surface of the hams. It is generally harmless and can be washed off before preparation.
Staphylococcus aureus is destoryed during processing and handling. However it can be introduced into hams again due to mishandling. The toxins that are produced cannot be destroyed through cooking. Staphylococcus aureus can grow at aw as low as 0.88.
Storage of ham
Uncooked or cooked ham can be stored safely in refrigerator at 40°F or lower for several days. Ham should be stored tightly wrapped to prevent drying of meat due to exposure of air. Leftover cooked ham should be refrigerated as soon as possible afer serving. It should not be leave in room temperature for more than two hours. Leftover ham should also be wrap tightly in plastic wrap or in airtight bag and store at 40°F or less.
Source of information:
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microbes
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I had found a website on Foodborne Illness. Go and check it out
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Editted
Listeria monocytogenes on deli meat. Glass and Doyle (1989) reported the growth of L. monocytogenes in processed meat and poultry products at 4.4C.
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shanlyn is SAFE @ 9:33 PM
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