Liha töötlemine
Listeria monocytogenes decreased by 2 to 3 this M : P ratio; in other words, it gives fairly
logs in artificially inoculated dry sausages little information on the level of inhibition of
affected by fermentation and smoking; this microorganisms.
change was observed to be less during storage
in sausages without starter culture (Ingham
et al. 2004; Farber et al. 2007). Molds and Mycotoxins
Due to the discovery of aflatoxins, research
Low-Acid, Traditional Dry Sausages on mold toxins (mycotoxins) began and
Unlike lactic starter-produced sausages, the developed by leaps and bounds. The pres-
higher pH of these traditional sausages (5.6– ence of molds on foods and feeds became
6.2) has no inhibitory effect whatsoever more suspicious than before, and a wide
against undesirable microorganisms. In order range of experiments and analyses were
annaabi.ee 
