Liha töötlemine
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
temperature has to be kept low until pH is 1995b); since then, the good safety record of
lowered. According to the voluntary guide- dry sausages has been questioned, and drastic
annaabi.ee 
