Abstract
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagic Escherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed. The results show a rather limited opportunity for meeting food safety requirements with short or medium time ripened raw fermented sausages while traditionally, long ripened sausages are in a much better position. Fermented meat products as probiotics are also discussed. After evolving the EHEC outbreaks caused by fermented sausages the possibilities for finding reliable methods and products have been narrowed and more research is needed to find optimum solution.
Published Version
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