Spoilage microorganisms: risks and control
2015
Champomier-Verges, Marie-Christine | Zagorec, Monique
Fermented meat products have a long tradition of use throughout human history, associated with health and safety. Spoilage bacteria are generally eliminated from these products during processing, the different steps of which (such as fermentation, curing, and drying) represent hurdles for these species. Microbial spoilage of fermented meat thus rarely occurs. However, raw meat harbors putative spoiling species and the initial microbiota of the batter follows different patterns of evolution during production. In order to limit possible development of defects, different strategies for spoilage control have been proposed in addition to the fermentation process per se, including modified atmosphere, high hydrostatic pressure, and biopreservation. Together, these contribute to ensure the microbial stability and safety of these fermented products.
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Эту запись предоставил Institut national de la recherche agronomique
