Liha töötlemine
Skandamis and Nychas (2007). An additional nitrosamines being hardly ever formed, since
hurdle to reduce the risk of L. monocytogenes high temperatures and secondary amines nec-
would be the use of competitive bacteriocin- essary to react with nitrite are not present
producing starter cultures or bioprotective (Honikel 2008). 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
annaabi.ee 
