Liha töötlemine
On the other hand, the risk
for biogenic amines and micotoxin produc-
Table 22.4. Main hurdles inhibitory to patho- tion, either by starter organisms (LAB, CNC,
gens present in dry and semidry fermented and molds) or spoilage microbiota, is higher
sausages for dry fermented sausages due to the intense
Pathogen Hurdles aminogenesis that occurs during fermenta-
Staphylococcus aureus pH < 5.1; aw < 0.86; tion (Vidal-Carou et al. 2007) and surface
bacteriocins molding.
Salmonella pH < 5.0; aw < 0.95;
NaCl/NaNO2
Clostridium perfringes LAB (acid and
bacteriocins) Trends in Fermented
Yersinia enterocolitica LAB (acid) Sausage Production
Campylobacter jejuni LAB (acid)
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