Page 11 of articles about ham

Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications

The consumption of hams cured as described here poses an insignificant risk of acquiring toxoplasmosis. However, additional studies are required to evaluate the safety of ham products cured under different conditions of curing time, salt, and nitrite concentration.

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Cherkizovo Group acquires meat processing plant in the Kaliningrad region

Cherkizovo Group has signed a contract to acquire the controlling interest in a meat processing plant, located in the Kaliningrad region. Once acquired, the plant’s production will focus on delicacy products, including smoked products, hams and cooked sausages.

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NutritionAbstract