Microbial and physicochemical characteristics of fermented sausages Sremska
2012
Dučić, Miroslav (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine) | Blagojević, Bojan (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine) | Markov, Siniša (Faculty of Technology, Novi Sad (Serbia)) | Bunčić, Sava (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine)
It is well known that raw, fermented, dry sausages (further: fermented sausages) sometimes contain bacterial foodborne hazards, i.e. pathogens originating from incoming raw materials including meat and fatty tissue (Lücke et al, 2009; Nørrung et al., 2009; Varnam & Sutherland, 1995). The antimicrobial factors acting in fermented sausages (e.g. low pH, antagonistic lactic acid microbiota, low water activity) can prevent growth and, at best, reduce the counts of bacterial pathogens. However, normally, these factors cannot ensure total elimination of the pathogens in all cases. Consequently, fermented sausages – in Serbia normally not subjected to heat treatment before consumption – may represent a significant microbial food safety risk for the consumer. Fermented sausages are one of the most popular types of meat products in Serbia, and also they are potentially very important export items; particularly for the Russian, but also the EU market. Therefore, in the present study, the main aims were to assess the microbial and physicochemical factors, as well as the presence of the foodborne pathogen Salmonella spp. (associated with pork), during the production process of one of most popular types of pork-based fermented sausages in Serbia – “Sremska” sausages. These preliminary results should provide a basis for our further investigation into novel strategies for control of bacterial hazards in fermented sausages.
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