Liha töötlemine
Lb. threatening infections with serious long-term
curvatus strain RM10 and Pd. acidilactici clinical consequences, particularly among at-
strain P2, isolated from freeze-dried com- risk sections of the human population, mean
mercial meat starter cultures, exhibited the that many elements of our food safety strate-
strongest capacity for surviving acidic condi- gies have to be improved. Measures to control
tions and 0.30% bile salts (Erkkila and Petaja pathogens during fermented meat produc-
2000). The suitability of three probiotic tion, processing, and distribution, at the
Lb. rhamnosus strains (GG, E-97800, and retail level and during commercial/domestic
LC-705) to produce dry sausage has been preparation, should be considered in detail.
demonstrated by Erkkila et al. (2001). A very Therefore, the best approach to control
annaabi.ee 
