"monocytogens" - 1 õppematerjal

Liha töötlemine

3 and parallel aw values at ≤0.95, breaks caused by fermented sausage (CDC there is a rather limited opportunity to meet 1995; Sofos 2008). Since there is no epide- food safety requirements with short- or miological evidence for the involvement of medium-time ripened semidry sausages, fermented sausages in recent outbreaks of while traditionally long-time ripened dry listeriosis, up to 100 cells of L. monocytogens sausages are in a much better position. per gram can be tolerated (ICMSF 2002). Experimental data suggest that heating Fermented sausage conditions, curing addi- semidry sausages is the only effective method tives, and the presence of LAB starter cul- for a 5-log reduction of EHEC and L. mono- tures may act as significant hurdles for the cytogenes, and is a further safety-improving control of these pathogens (Table 22.4)