Over the years , improved techniques for processing foods have resulted in the expansion of our food supply by prolonging keeping times , preventing spoilage and increasing the variety of food products available .
Progresses in the research of putrefactive microorganisms in various kinds of spoiled dry-cured hams were reviewed with respect to microorganisms species , effects of salt concentration and temperature on the microorganisms , composition of volatile compounds in spoiled dry-cured hams , and preventive measures to control these spoilage .