The aim of the paper was to study the behaviour of Listeria innocua in cooked-ham in relation to cook
temperature and pasteurization after packaging. Raw meat to produce cooked-ham was inoculated
with a suspension of 5 different strains of L. innocua, put in dies and cooked. Indeed a suspension
of different strains of L.monocytogenes was inoculated on the surface of slices of different types of
cooked-ham. The slices were packaged and pasteurizated. All the samples were storaged at 4°C and
analyzed at times 0,5,7 months for cooked-ham and at 0,1,2,3,4,5,6 months for slices. The samples
were collected in triplicate and analysed to detect the behaviour or the survival of L.innocua. Data
demonstrated that L.innocua can not survive to cooking or pasteurization.
