Liha töötlemine
effect on safety from a microbiological
point of view. On the other hand, fat reduc- The ability of pathogens (e.g., Salmonella
tion with the addition of compounds such as spp., E. coli, L. monocytogenes) to survive in
inulin (Mendoza et al. 2001) and dietary fiber many low-acid as well as low-water activity
(Garcia et al. 2002) and even substitution by meat products, such as fermented meat prod-
olive oil (Bloukas et al. 1997; Muguerza ucts, makes it unlikely that complete sup-
et al. 2001, 2002) or soy oil (Muguerza et al. pression can be achieved by the application
2004) has been studied with interesting and of control measures at a single source
promising results. (Skandamis and Nychas 2007). Thus, effec-
Since the idea of using probiotic starter tive control strategies must consider the
annaabi.ee 
