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Evaluation of production methods for salami type sausages in the framework of risk assessment to evaluate the survival or growth of pathogens and the possible mycotoxin burdden of mould ripened sausages
Project
Project code: BfR-BIOS-08-1322-324
Contract period: 01.04.2008
- 31.12.2008
Purpose of research: Applied research
The prevalence and incidence of Salmonella in fermented meat products is frequently reported by several authors and some products were mentioned recently in the Rapid Alert System for Food and Feed as risk products for human consumption. One product called ?Minisalami-Sticks? has caused concern, because it was contaminated with Salmonella and has initiated a foodborne outbreak in Germany. Because of special production features for these small salami type sausages it seems to be unclear, whether microbial hurdles were effective enough to prevent growth or even kill of Salmonella. Research should be initiated, to evaluate whether production systems for Minisalami-Sticks are safe with respect to foodborne pathogens and to evaluate necessary control points/hurdles for the production of these products.
Section overview
Subjects
- Food Processing
- Food microbiology
- Toxicology
