Liha töötlemine
so that pathogenic and spoilage microflora lower temperature have no such dramatic
have no or very slight chance for growth; inhibitory effect as on staphylococci, salmo-
otherwise, at a relatively high temperature of nellae and other pathogenic bacteria. In 1994,
incubation, they could grow. Although an E. coli O157:H7(EHEC) outbreak was
Listeria monocytogenes and enterohemor- linked to (presliced) dry fermented salami in
rhagic E. coli are relatively tolerant to lower the United States (Centers for Disease
pH, salmonellae and Staphylococcus aureus Control and Prevention 1995a; Tilden et al.
are not; consequently, pH has to be lowered 1996), followed by an outbreak in Australia
in order to inhibit their growth. Since caused by a semidry fermented sausage
Staphylococcus aureus tolerate lower aw, (Centers for Disease Control and Prevention
annaabi.ee 
