Journal
MEAT SCIENCE
Volume 67, Issue 4, Pages 565-568Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2003.12.009
Keywords
fermented meat; food poisoning
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Fermented meats, including salami, various types of fermented sauages and snack sticks have seen a revival in their popularity in recent years. The production of such foodstuffs generally lies in traditional techniques, however, both the quality and in particular the safety of such products intrinsically rests with the microbiology of the fermentation processes. Simultaneously, there has been increased concern over the safety of such products following the increased incidence of outbreaks of Salmonella and verocyto-toxigenic Escherichia coli food-poisoning related to these products. This update reviews the prevalence of fermented meat associated food-poisoning outbreaks (n = 13) and the proposed microbiological specifications used to assess the safety of such foodstuffs. (C) 2004 Elsevier Ltd. All rights reserved.
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