Foodborne Outbreaks

Pierre, Colin

doi:10.1002/9781118522653.ch49

Cited by 2 publications

(3 citation statements)

References 27 publications

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“…Reported outbreaks seem to be dominated by fermented sausages produced from pork meat contaminated with . Typhimurium although other serovars (e.g., Montevideo, Goldcoast) have also been causative agents [110][111][112][113]. The infectious dose can be low where 10-1000 cells are sufficient to cause disease [114].…”

Section: 2mentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: 2mentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

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“…Fermented sausages are considered as microbiologically stable; however, in cases where contamination of raw material is initially high or inadequate control during production occurs, safety is compromised . Occasionally, fermented meat products have been associated with foodborne outbreaks that are bacterial in origin including Clostridium botulinum , Staphylococcus aureus , Salmonella , E. coli , Listeria monocytogenes , Yersinia enterocolitica and Campylobacter . A summary of the log counts of some pathogenic microorganisms detected in some game and venison fermented sausage products is presented in Table .…”

Section: Safety Of Fermented Sausages From Game and Venisonmentioning

confidence: 99%

“…A low risk of infection by parasites ( Trichinella , Taenia and Toxoplasma ) from consuming meat products has been suggested, as most parasites are reported to be inactivated by freezing, curing if associated with fermentation and/or drying . However, a recent outbreak of Trichinella britovi was reported in southern Italy, affecting consumers of raw, dried, homemade wild boar sausages made from illegally hunted animals…”

Section: Safety Of Fermented Sausages From Game and Venisonmentioning

confidence: 99%

Fermented meat sausages from game and venison: what are the opportunities and limitations?

et al. 2018

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An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.

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Foodborne Outbreaks

Cited by 2 publications

References 27 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Fermented meat sausages from game and venison: what are the opportunities and limitations?

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