[Sanitary quality of ham eaten in Mexico City]. / Calidad sanitaria del jamón que se consume en la ciudad de México.

Microbiological results of 2,539 hams were analyzed (counts of mesophilic aerobes, Salmonella sp. and S. aureus) at the National Public health Laboratory from 1979 to 1987. In 58.7 percent of the cases the hams were not acceptable for human consumption, due to any of the above mentioned microbiological determinations. The main cause was the finding of high levels of mesophilic aerobes (57.5%), followed by Salmonella sp (4.4%) and S. aureus (0.43%). Raw, cooked and smoked hams presented the highest counts of mesophilic aerobes. Virginia, american style and blade hams presented the most elevated frequencies of Salmonella sp. Baked ham was the one in better sanitary conditions. The conclusion is that the quality of hams in Mexico City is bad.