Liha töötlemine
demonstrated by Erkkila et al. (2001). A very Therefore, the best approach to control
effective screening procedure has been sug- pathogens in fermented meat products is to
Fermentation: Microbiology and Biochemistry 195
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Petruzzelli, and F. Clementi. 2007. The microbial
safety management systems at all stages of ecology of a typical Italian salami during its natural
meat and meat product production and distri- fermentation. International Journal of Food
bution. However, due to their unusual toler- Microbiology 120:136–145.
annaabi.ee 
