Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

► Survival of E. coli O157:H7 was studied during dry cured ham manufacture. ► Deodorized mustard served as a source of antimicrobial isothiocyanates. ► E. coli O157:H7 died faster in mustard-treated samples. ► Staphylococcus carnosus meat starter culture may have helped to maintain inhibitory conditions in mustard-treated ham.