Studies were conducted over 3 yr in 27 ham factories in the San Daniele region of Italy, to identify critical hygiene control points and their microbiological hazards. Samples of raw materials and samples from 11 stages of the ham production process were tested for total bacterial counts, Salmonella spp., Listeria monocytogenes and Escherichia coli. Results varied widely between factories and between yr. Overall, Salmonella spp., L. monocytogenes and E. coli were present in 6.5%, 8.1% and 6.2% of raw samples, respectively; counts of these pathogens decreased during processing, as a result of drying and growth of a competitive microflora. Critical control points for microbiological quality included raw material, factory equipment, curing facilities, the first ripening chamber and post-ripening processing facilities. Microbiological quality control in ham factories is discussed.
