Food Poisoning From Ham


and any one of us could place that bacteria in our food.

  • The hot meat should not have been sliced hot if it was going to be served cold. Imagine your knife blade covered with bacteria. Every time you pass it through the meat you place bacteria all over the surface of the meat. More slices means more bacteria are place on the meat. Staphylococcus aureus can grow very fast in salty meat. If you serve it cold, place it in a refrigerator until it is cool and then slice it just before you serve to your guests.

  • If you want to serve the ham hot, slice it just before you serve it to your guests.

  • The hot meat after slicing should not have been stored in the cooler in such a small container. The longer the meat takes to cool the more time the bacteria can grow and make that enterotoxin. If you must slice it while hot, spread out the meat and loosely cover it while cooling in the refrigerator so that it cools quickly. DO NOT COOL THE MEAT ON THE COUNTER!

    • I hope that helps. If you are eating leftovers remember not to keep those leftovers for long periods on the counter or dinner table. If you aren't eating the food then put it away in the refrigerator.

    I wish you a happy and healthy holiday season.

    Remember, Take Care and Think Microbiologically!

    The copyright of the article Food Poisoning From Ham in Microbiology is owned by Neal Rolfe Chamberlain. Permission to republish Food Poisoning From Ham in print or online must be granted by the author in writing.

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