Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives

► HP treatments combined with nisin inactivated Escherichia coli O157:H7 in dry-cured ham. ► E. coli O157:H7 was able to survive in dry-cured ham during prolonged storage. ► Changes in textural and color parameters caused by treatments were low.